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Daylon R Thomas drank Dong Ding Oolong by Eco-Cha Artisan Teas

1733 tasting notes

I got it today, and I overleafed my cup this morning for Gong Fu. But I have a lot of this tea, so I’m much freer for mistakes. Chesnut, coffee, honey, salt, and dried fruit are what I’m getting. There’s also a weird astringency that is not sitting well on my stomach. I was hoping for something kinda like WP’s Tie Guan Yin Dark Roast, but it’s a lot closer to the Roasted Osmanthus I have from Mountain Tea. I loved that one the first time I tried it, but later, I could barely drink it because of it’s fatty after taste and intense amount of caffeine. It also had an astringency that distinctly reminded me of salt. I’m currently drinking this on an empty stomach. Salty and caffeine= bad idea.

Nuts and roasted nuts is the taste I get throughout, and as it cools down, a very strong vanilla note pops out. This is a HIGHLY complex tea. It is also WAY too strong for me right now. Granted, I wanted fewer leaves anyway. So I’m really lowering the amount of leaves next time Gong Fu, and I also need a very few leaves western or grandpa.

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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.