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Daylon R Thomas drank Hong Shui "Mi Xiang" Certified Organic Oolong Tea by Taiwan Sourcing

1733 tasting notes

Nice oolong=which means a good tea, but had different expectations of it. Honey (Mi Xiang= “Honey Fragrance”) is the strongest note in smell and taste. Overall aroma was nutty with minerals and dried fruits. I thought that this oolong was going to be greener, but it turned out to be much darker than I imagined. I’ve had bug bitten oolongs before and this definitely ranks as one of them, but it tastes like something between a Dan Cong (maybe a Rou Gui) and a high mountain green oolong, maybe a jade.

It’s got a fruit note that I’m not sure how to describe. Mildly peachy, but more floral and honey like. Nectar, even. Honeysuckle and orchid for sure. Also kinda creamy, but like a fruity creamy. A bit nutty too. Gong Fu is preferred, but Western is by no means bad for fewer leaves of this tea.

Other than the GABA oolongs I had, this is my second favorite of the Simple Joy of Tea sampler. I’d recommend it and definitely recommend it for a green tea lovers and oolong lovers. Something to try if experimenting, but more for people who know what they are looking for. Newer drinkers might be intrigued, but as for my mom, it just tasted like a good green tea for her. So good, but it might be overpriced for you guys.

Flavors: Creamy, Floral, Fruity, Honey, Honeysuckle, Mineral, Nectar, Nuts, Orchid, Sweet

Preparation

195 °F / 90 °C 0 min, 30 sec 5 g 8 OZ / 236 ML

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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.