78

I liked this one a little bit more than the Big Leaf. Like most Yashi’s, it’s very smooth, floral, and creamy. Hugo got really fancy into their foodie-esque tasting notes drawing comparisons to Pet-Nat and Rambutan amidst a dry profile. It’s a dryer tea for sure and doesn’t lean into a honey taste like a lot of Dancongs, but it was very balanced. I personally got the rambutan clearly with florals and an almond “essence” like flavoring, and I get a rose dry wine profile in taste in color. There’s almost a blushy peach or pinkish hue to it.

This one didn’t last beyond five cups gong fu in 15, 30, 45, 60, 75 with 180 F before getting bitter. Earlier steeps lacked any astringency or bitterness, but later steeps got some with a rising woody profile.

I like this one and recommend it, though I’m not gaga over it. It’s balance does impress me highly, and I think people who are into Yashi’s or regular tea nerds would enjoy it.

Flavors: Almond, Champagne, Creamy, Drying, Floral, Fruity, Red Wine, White Wine, Wood

Preparation
185 °F / 85 °C 0 min, 15 sec 4 g 6 OZ / 177 ML

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First Off, Current Targets:

Whispering Pines Alice
Good Luxurious Work Teas
Best Sachet Teas
Spring, Winter Taiwan High Mountain Oolongs

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, Taiwanese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling, Jasmine Shan Lin Xi; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala Milk Oolong; Paru’s 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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