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Daylon R Thomas drank Milky Jinxuan Oolong by Oollo Tea

1725 tasting notes

It’s been a while since I had this. There are about two cups left, so now was the right time for the revisit. I was craving something smooth and light and texture.

I do not know what I did, but the tea was lovely this time. There were strong notes of nuts, unsweetened coconut milk, and balanced butter all around. Some vegetal profiles transitioned smoothly in the floral background. That was in the first steep. Steep two was much the same but slightly sweeter and dryer. It had the honey taste that could be as a result of the very light roast that some leaves have. I seriously wonder if this tea tastes better because a roasted vanilla tie guan yin occupied the cup before. Oh well, you will find out when I finally getting to review Revival.

More than likely its the culprit, but this tea again does have a light roast on some leaves and does yield a naturally warm milk profile. I do like the flavored one I have more, but I definitely appreciate the natural quality of this Alishan a lot more than I previously did. Might cold brew the rest…

Preparation

175 °F / 79 °C 0 min, 30 sec 4 g 5 OZ / 147 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.