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Daylon R Thomas drank Old Style Dong Ding Oolong by Beautiful Taiwan Tea Company

1733 tasting notes

Okay, like the misty mountain, this one turned into one of my absolute favorites. I get the same tasting notes but full on this time. I was craving this tea, and I am now satisfied for the night. I won’t be when I’m finished. I’ll probably buy this one in greater bulk in the future. Currently, I’m also perusing the J-Tea’s selection and there are so many I want to try. I’m going to talk to Andrew soon about his recommendations and which ones to sample or get in full.

My methods have fully changed. Thanks to Andrew single suggestion for the Misty Mountain, how I steeped tea has been better ever since. I only need a few leaves, and then I let them sit at the bottom and sip away as the flavors change. Isn’t this technically Grandpa Style? Anyway, using this method, my other teas have tasted much better and I’ve gotten so much more out of green oolongs this way. Green high mountains are starting to be my preferred even over certain Tie Guan Yin’s…which is a pretty bold statement for me.

Andrew, I owe you a lot. I still owe you $15 (which makes me a hypocrite because I wanted to get it to you as quickly as possible, but it would have been quicker to send it than to think about the quickest way to get it to you). Thank you, Sensei.

Preparation

195 °F / 90 °C 2 min, 45 sec 2 g 8 OZ / 236 ML

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1 comments

Liquid Proust
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Told you this one was awesome.

I need to shoot you info for a tea I found better than Red Buffalo too.

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Liquid Proust
Delete

Told you this one was awesome.

I need to shoot you info for a tea I found better than Red Buffalo too.

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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.