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Daylon R Thomas drank Fujian Zhangping Light Roasted Shui Xian Cake by What-Cha

1733 tasting notes

Incredible. Smooth, creamy, floral, and heavenly. Roast is but a slight after taste becoming a dynamic finish. The tasting notes described above are definitely accurate. The aroma is very similar to a Tie Guan Yin, but the taste is not quite as overwhelmingly floral. Maybe more lilac than orchid. Closer to a Li Shan, but just as creamy as that and a Jin Xuan. The Beautiful Taiwan Misty Mountain strikes very close to this one, only this tea does not have a spinach quality. I do like some vegetals, but the cake actually lacks it in part which makes it even sweeter. I enjoy it that way. Reminds me of peaches and cream almost. Three steeps in and it takes a while to steep later, but says strong. And that’s a third of the cake.

Definitely for oolong lovers, and since this tea is so sweet and light, newer drinkers would definitely enjoy it. Because the aroma is so strong, and the artistry is so precise for the brick, this would easily become a guest pleaser.

I might make this one of my favorites. Let’s see how I take it later on.

Flavors: Creamy, Floral, Nectar, Peach, Roasted, Smooth, Sweet

Preparation

185 °F / 85 °C 1 min, 0 sec 1 tsp 6 OZ / 177 ML

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Rasseru
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yeah, totally agree. I loved it

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Rasseru
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yeah, totally agree. I loved it

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Bio

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.