85

I overleafed it gong fu, but I flash steeped it in 10, 15, 20, 15, 25 yielding three solid cups and four subdued ones. The hibiscus, currant, and rasberry notes were there in the background in steep one, then more prominent in steep two. Since I filled half of the gaiwan with leaves, some astringency poked through leaving more dryness in the tongue.

I was reading some notes on other teas and under the power of suggestion, the drying quality and grittiness made me think of buckwheat in steep one. All of the Georgian blacks I’ve had tend to have it, and it’s really pleasant when it hits the tongue right the the fruity notes afterwards into a yammy malty boddy. At the same time, the grainy quality can add some discomfort. The dry wheat quality and occasional astringency is why I’ve drank this one so slow in the last few years. It’s still a quality tea that stacks up against Chinese teas or Balhyoachas, and it’s not really that astringent normally.

My hesitation is probably my sensitivity to caffeine. It’s grown the past few months because I’ve backed off from the amount of coffee and tea I drink together. I still plow through my oolongs easily because they are easier for my stomach and head. I do still recommend this one if you’re getting into Georgian teas and want a close equivalent to some Korean or Chinese blacks.

Flavors: Berries, Black Currant, Drying, Hibiscus, Malt, Raspberry, Sweet, Wheat, Yams

Preparation
190 °F / 87 °C 0 min, 15 sec 8 g 5 OZ / 150 ML

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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

Me:

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.

Location

Michigan, USA

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