Thank you, Brenden!

This is becoming a new favorite. I’ve done this western and Gong Fu. I have a slight preference gong fu so that I can enjoy it slower flavor by flavor, but it smoothens out well with longer steeps. I was surprised how small the leaves are, though it’s like looking at hairs from black sheeps golden fleece. In essence, pretty.

It does bear similarities to the original blend in all Brenden’s favorite profiles of cocoa, chocolate, cherry, un-added vanilla, CARAMEL, but this higher grade of leaves does make the blend more refined. The original had some rougher edges with occasional, but highly desirable astringency, bitterness and dryness. The Imperial blend has rye dryness, but not astringency or bitterness. Instead, it’s got malt done right-there where times where I had to remind myself that this was not Scotch. I personally got some present barley notes with butter, stonefruit and caramel. The fruitiness is very faint, but again, likes a scotch, serves as an accent.

I am glad I decided to get two oz since I am almost done with the first. It’s a perfect breakfast tea for when I don’t want to wake up. I like it as a soft lunch-rejolt, but it’s so great looking out at a cold, auburn and grey Michigan morning.

Flavors: Butter, Butterscotch, Caramel, Cherry, Chocolate, Cocoa, Malt, Roasted Barley, Rye, Scotch, Smooth, Stonefruit, Sweet, Vanilla

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First Off, Current Targets:

Whispering Pines Alice
Grand Crew Teas
Wuyi Origins Jin Jun Mei Sampler
What-Cha Jin Jun Mei
Good Luxurious Work Teas
A good Qilan
Best Sachet Teas

Dislikes: Heavy Tannin, Astringency, Bitterness, or Fake Flavor, Overly herby herbal or aged teas

Picky with: Higher Oxidation Oolongs, Red Oolongs (Some I love, others give me headaches or are almost too sweet), Mint Teas

Currently, my stash is overflowing. Among my favorites are What-Cha’s Lishan Black, Amber Gaba Oolong, Lishan Oolong, Qilan Oolong, White Rhino, Kenya Silver Needle, Tong Mu Lapsang Black (Unsmoked); Whispering Pines Alice, Taiwaneese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala Milk Oolong


I am an MSU graduate, and current alternative ed. high school social studies and history teacher. I formerly minored in anthropology, and I love Egyptian and classical history. I love to read, write, draw, paint, sculpt, fence(with a sword), practice calisthenics on rings, lift weights, workout, relax, and drink a cuppa tea…or twenty.

I’ve been drinking green and black teas ever since I was little living in Hawaii. Eastern Asian influence was prominent with my friends and where I grew up, so I’ve been exposed to some tea culture at a young age. I’ve come a long way since I began on steepster and now drink most teas gong fu, especially oolong. Any tea that is naturally creamy, fruity, or sweet without a lot of added flavoring ranks as a must have for me. I also love black teas and dark oolongs with the elusive “cocoa” note. My favorites are lighter Earl Greys, some white teas like What-Cha’s Kenyan offerings, most Hong-Cha’s, darker Darjeelings, almost anything from Nepal, Green Shan Lin Xi’s, and Greener Dong Dings. I’m in the process of trying Alishan’s. I also tend to really enjoy Yunnan Black or Red teas and white teas. I’m pickier with other teas like chamomile, green teas, and Masalas among several.

I used to give ratings, but now I only rate teas that have a strong impression on me. If I really like it, I’ll write it down.

I’ll enjoy a tea almost no matter what, even if the purpose is more medicinal, for it is my truest vice and addiction.


Michigan, USA

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