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Daylon R Thomas drank Taiwanese-Grown Organic Wu Yi Varietal Oolong Tea by Taiwan Sourcing

1733 tasting notes

Same cup from last night, down to 200 degrees F for my whopping 5 grams at 10 seconds. It finally tastes like the Yan Chas I like with some Guava. More chestnut notes like a darker TGY. Still on the medium dark spectrum. Certain mineral taste and a bit of a kicking astringency. It’s especially pleasant when it cools down. Between 190-200 is the ideal heat for me.

Finally upped the rating because this is a good tea. I just had a hard time figuring out the way I liked it. I personally would not buy this again because this tea even with less leaves can be a bit overpowering for me although it’s an oolong. However, I would highly recommend this to more experienced drinkers and connoisseurs. This is a pretty complex and unique tea. I think they would appreciate it more than I have. It may be because I’m starting to prefer more delicate oolongs (if you can call them delicate) like Dan Cong, Qi Lan, and green Taiwan High Mountain Oolongs like Dong Dings, Shan Lin Xi’s, and Milks.

Flavors: Astringent, Burnt, Chestnut, Guava, Mineral, Roasted, Roasted Nuts

Preparation

195 °F / 90 °C 0 min, 15 sec 5 g 3 OZ / 88 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.