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Daylon R Thomas drank shan lin xi oolong - eu organic by Golden Tea Leaf Co.

1725 tasting notes

I’ve been undecided about this one for a while. For one, it’s amazing that Golden Tea Leaf is offering an organic Shan Lin Xi for 11.99 USD at 100 grams. For two, this is a fairly good tea-even Amanda raved about it.

Now for the notes. Wickedly floral is the best descriptor for this one. Most of the notes I get would be what I would expect from a Four Seasons or a Baozhong, as this tea is dominated by a hyacinth note. Overall though, it is incredibly light and has been personally tricky.

I’ve tried western, and it was floral, subtle, and a bit too green and almost plastic-y. Gong fu has brought out more dimension in the florals, but the flavor remains heady with hyacinth and some subtle hints here and there of vanilla, cucumber, green apple, pine, and so on. The tea is green and it is grassy, but it’s more floral than anything else. Flower water is the best description, really, because it is sophisticated, but it’s extremely light and clean.

I’m open to suggestions on this one as to how to brew it. I don’t think it’s as good as the company’s Ali Shan or Dung Ting, but I do think this tea merits conversation.

Flavors: Apple, Cucumber, Floral, Green

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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.