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Daylon R Thomas drank Taiwan Light Charcoal Roasted 'Jin Xuan' Oolong Tea by What-Cha

1725 tasting notes

Backlog, and thank you Alistair! I was wanting to try this one for a while.

So it’ a fun and very balanced light roast. I gong fu’d it in 150 ml, 185-190 F, time increments: 15, 45, 30, 55, 45, 60, 90, 2 min, 3 min, guess work….. you get the gist.

The charcoal was noticeable, but it’s not really distinct until the fourth steep. The roast is still present, and it combines with the florals in a cooked veggie/ buttery honey graham cracker note. The graham cracker profile continues until steep three with some florals, creamy texture, and almond nutty roastiness. Fourth steep is kinda like light roast coffee with some caramel in flavor/texture, and then some healthy amount of browning char. Later steeps are more like cooked vegetables and floral, mainly honeysuckles and grain accenting it.

I personally enjoyed trying this one. I would have really like this when I was first getting into tea, and it’s like a more balanced and creamy light roast Tie Guan Yin’s I’ve had, but better. I don’t think I’d reach for it due to my annoying snobby preference (the 2015 Qilan….soooooooo goooooood), but it’s a really nice light roast that is far from boring that I’d recommend for more intermediate drinkers.

Flavors: Almond, Bread, Butter, Char, Charcoal, Cookie, Creamy, Floral, Graham Cracker, Grain, Honey, Oats, Roast Nuts, Vegetal, Zucchini

Preparation

190 °F / 87 °C 0 min, 45 sec 5 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.