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Daylon R Thomas drank Pine Oolong by Golden Tea Leaf Co.

1733 tasting notes

I’m a little bit confused. I had a loose leaf package labeled “Pine Oolong” and wondered if it was indeed the loose leaf version of this tea. It matches the notes described, but the loose leaf does not have the same light roast taste that I get with the sachet. It actually has stronger florals and a bit of a honey note in the smell and taste.

I am LOVING the crap out of it, but a part of me wonders if this is the Pouchong. The florals remind me more of one, and the website had this description: " Brews to a melon yellow with a floral fragrance, a hint of citrus and green apple. Very easy to drink." This is closer to what I am getting and almost want some more. I dig me some apple notes in a really light oolong. I’ll let this develop, but man, whatever this tea actually is-which I think might be the pouchong-it is pretty close to what I wanted.

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GoldenTLeaf
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Hello Daylon,

The loose Pine Oolong is not the same as what’s in the sachet. The sachet is a blend. While the loose Pine is our very very basic oolong, and it is not quite pouchong. Find the sachet on Amazon.com
Peggy

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GoldenTLeaf
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Hello Daylon,

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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.