Very, very good tea that was a sweeter than expected. I loved the unroasted, and got this one for comparison. The two were a lot closer than I imagined. The dry leaf aroma was very much like cookies, roasted nuts, macadamia, almonds, vanilla, and potato chips.

First off, I tried it western just to plow through. I’d thought it be like the dry leaf, and while it was, a melon note sneaked through with more florals, lead by a heady violet and magnolia. They rose up, then fell in later steeps. The later ones were more heavy with the roasted nuts and cooked vegetables western.

Gong fu, much the same happened, but the florals were more concentrated in steeps 2-5. First brew was a wash of 15 sec, then 25, 20, 30, 35, 40, 50, 65, 55, 65, and every other brew improvised in minutes. Later steeps were a little bit more vegetal, but still had some acidity of some melon. Overall, it was floral, nutty, buttery, and akin to some butternut squash.

I was very pleased with this one and like it a little more than the unroasted version in some ways. I kept on coming back to it that I actually sipped it down in two days. This is what I’d want in any mildly roasted dong ding and do recommend it.

Flavors: Almond, Butter, Butternut Squash, Cookie, Floral, Gardenias, Melon, Nuts, Potato, Roasted Nuts, Savory, Sweet, Vanilla, Vegetal, Violet, Zucchini

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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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