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drank Ali Shan by CHA YI Teahouse
446 tasting notes

I sipped down the last of my 25 g of this tea yesterday. I finally got up the nerve to use the clay houhin that Mrmopar sent me a while ago, and much to my surprise and relief, it didn’t break. Maybe I’m not a degenerate teapot murderer after all! This tea was extra floral and cookie-like because I used a larger amount in what I think might be a 100 or 110 ml pot. Sadly, the fruity notes weren’t as evident as they were in a porcelain vessel.

I’m sad to see this tea go and regret not picking up more in the company’s recent sale. (But then, if I restocked all the teas I enjoyed, my cupboard would be even fuller than it is now.)

Thanks again, Mrmopar, for the teapot!
Preparation
195 °F / 90 °C 8 g 4 OZ / 110 ML
4 comments
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White Antlers
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mrmopar is an unsung hero.

Leafhopper
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Absolutely!

mrmopar
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Welcome and enjoy!

Leafhopper
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Thanks again! The pot is easy to handle, though it does get hot if you don’t use the detachable base (which I initially didn’t).

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Comments

White Antlers
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mrmopar is an unsung hero.

Leafhopper
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Absolutely!

mrmopar
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Welcome and enjoy!

Leafhopper
Delete

Thanks again! The pot is easy to handle, though it does get hot if you don’t use the detachable base (which I initially didn’t).

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Bio

Since I discovered Teavana’s Monkey Picked Oolong four years ago, I’ve been fascinated by loose-leaf tea. I’m glad to say that my oolong tastes have evolved, and that I now like nearly every tea that comes from Taiwan, oolong or not, particularly the bug-bitten varieties. I also find myself drinking Yunnan blacks and Darjeelings from time to time, as well as a few other curiosities.

However, while online reviews might make me feel like an expert, I know that I still have some work to do to actually pick up those flavours myself. I hope that by making me describe what I’m tasting, Steepster can improve my appreciation of teas I already enjoy and make me more open to new possibilities (maybe even puerh!).

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