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Now it’s time for the re-review were I’m a bit less critical, or what some may call the product of buyers rationalization. In short, Stockholm Syndrome.

This brew was from the same ALL CAPS post last night. Some fishiness is still there, but thankfully as a weird approximation to the kind of fatty malt this tea can have. Like before, it definitely has the same malty and cocoa aspects as Ceylon Black sans bitterness and astringency. But it is considerably lighter, smoother, and more caramel like in the same way that a Dian Hong can be. Actually, sweet potato is that note. It has a Dian Hong’s sweet potato note. I found it fairly comparable to the Kenyan Premium White, but preferring that one over this one. Nevertheless, this really is more of a morning tea. I know that it has mild caffeine, but it’s better for a gradual kick with a soothing slow sun rise…though I’m totally getting a mega caffeinated black anyway ‘cause I’m just warming up. This was at 190 degrees and a minute and 45 seconds steeping maybe four to five grams. Second was 2 min and 5 sec, 2 min and 50, 3 min and 10, and so on. Last night’s steeping was probably four to five minutes. TRY AT YOUR OWN RISK.

Now moving on to a more personal note to the Steepster Community. I’m trying to narrow down the teas I can’t be without. I need to spend less on tea and save for things like travel. I’ve ranted how I’ve always wanted to go to Europe. Now I should execute the means to do it. The Misty Mountain and the French Toast Dianhong are definite. I will also be watching Liquid Proust and A Quarter to Tea for anticipated new releases. The best Dan Cong and Qi Lan for the best price are also definite, which I’m leaning towards What-Cha and or Berylleb Tea King for (unless any of you can name more). The best and cheapest Dong Ding and Milk Oolong. J-Tea, I have to at least try. A good coffee replacement is also on my consideration (looking to you Eco-Cha Dong Ding). Loashan Roasted Oolong from Verdant, maybe. A good herbal (Winterwolf and or Sugar Cookie Sleigh Ride). I know this is not a narrow list, but I’m trying to push it down further. Letting go of material attachment can be sooooo much fun. I’ll post this on a discussion board too, but this is not a bad place to start.

DON’T OVERSTEEP. TASTE LIKE FISH BROTH IF OVER DONE.

Oolong thang, or what’s been reserved. Steeped three minutes and about 3-4 grams. A lot more pleasant, but I may have bled the flavors dry from my earlier mistakes. I’m getting Da Hong Pao left overs. Dry, woodsy, dark bitter sweet. Not sure if there is more I can get out of it.

The last bit of my ounce and it ranks as a favorite now. Oddly enough, I preferred this one Western or even Grandpa Style. Favorite mouth feel out of most of the teas I had. I still wish I got more coconut and mango every once in a while though I did on occasion. If only it were a hint stronger.

Not too bad. Not too great. Apricot and almond are the obvious tastes, and I really like those tastes. The artificiality is just as obvious. I felt like I was drinking an old fashioned hot soda, which is another reason why it did not necessarily offend me.

For me: pleasant. For a lot of other people, not so much. Not something I’d drink again, but something I’m glad I tried. Organic and au naturale are à la mode anyway.

Better this morning with more cherries. It’s still been a bit flat, but for whatever reasons, the flavor returns when the tea is almost cold. Good then, and good in the later steeps this morning. I think I just had the ingredient and leave ratio off last time.

Way more leaves filling up my giant ball this time, and Western steeping time at around three minutes. That did the trick. I still get the classical Assam maltiness with the tomato, honey, and cream. But I also tasted very distinctive grain notes like rye and oat. Now that I think about it, this tea would pair well with a grilled cheese in the morning. Maybe that grilled cheese should have tomato, onion, or even apples.

Either way, I’m enjoying it much more this time.

I’m not getting the same taste this time. Mostly bitter leftover coffee grounds and hints of cherry. Where did the flavor go? Where did the smell go in the bag?

This is a back log and a current one. Back logging, I’ve used the same steeping parameters as when I changed the rating, but I still haven’t gotten what I loved about this tea. I used even more leaves this time and less water (5g to 8 ounces-2 minutes tried, upped to 3 minutes in 6 ounces) and it’s almost watered down. Temperature 185 F.

Maybe it’s due to another mess up from my part. Though this tea shouldn’t really lose flavor, but I should probably drink the rest of it pretty quick. I’m also surprised at how hypercritical I’m being. Hence no rating. On that note, the Panna Cotta has been amazing and wish I had more.

Don’t worry Lauren, this is not the new bag you gave me. It’s still from the old one. That recent one is a gift.

Personally one of my favorites because of memories. Here’s the old description of it from random steepings: " In terms of taste it is actually closer to a Loashan for me having weird berry notes, some almost like lychee. Definitively sweet in every steep, with more pronounced chocolate in steep 2 at fifty seconds, and caramel in steep four for me. So glad I have a decent amount of this. Got a little buzzed on steep 1." I still get the same experience from it, whether at 15 seconds or 30 progressing Gong Fu at 195 degrees F. Also good western with less leaves.

I’d recommend it as a good tea to try from Berryleb if you are curious about the different dimensions Dian Hong may have, or if you want to try a good black that Berrlyeb offers. It might be less impressive for more experienced drinkers, or it might be what they are looking for if they want both the usual notes of a Dian Hong with some berry notes. A good tea no matter how you rate it.