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Daylon R Thomas drank Milk Oolong by Mandala Tea

1733 tasting notes

This one remains a one of my favorites. And when I thought I had no more income to spare, I found some I forgot about, and totally decided to get this tea. I said in the original review that I wouldn’t get this any time soon, but since I had the freedom to, this was one of the teas I had to have.

I actually tasted different notes this time, and different notes from day to day. Lately, I’ve been getting mango, caramel, peach, and coconut, but all of them so subtly there. I still do this gongfu, but I’ve experimented more and been steeping this a little more western style on occasion being equally good for different reasons. The flavor profile is still the same western having notes of cream, flowers, grass, butter, milk, sweetness, toffee, and vegetal. The floral aspect is now closer to a lilac. I still rinse it 10-15 seconds every time. I had some today with hotter water at about 200 F and it tasted like cotton candy in the rinse. Apparently, I prefer this one with hotter water. Who knew?

Oh, and for you people trying to decide whether or not to get this tea, look at my previous review. It’s something that you should try, but some may be turned off by the buttery aspect to it, or if you’re newer, follow the recommendations exactly on the website. It also may take some time for you to figure out the steeping parameters that you prefer to get the flavor notes you want for this tea.

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First Off, Current Targets:

Whispering Pines Alice
Good Luxurious Work Teas
Wang Family’s Jasmine Shanlinxi
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.