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Daylon R Thomas drank Songboling Oolong Unroasted Jin Xuan Gui Fei by TheTea

1729 tasting notes

Roasted Version, same year:
I’m feeling lame-I do not feel like importing another tea right now, because I know I will for a bunch of other teas soon, so I’m reviewing here.

I tried the roasted version of this tea a few nights ago and loved it. It was oddly smoother than the unroasted one, and heavy on the grapefruit and mineral. I’d even write honey, passionfruit, floral, rose, salt, mineral, rock sugar, and rocks.

The roast didn’t show up until I rebrewed it the third and fourth times, and complimented the fruity notes perfectly. Later notes were a little bit more pithy too, but it lacked some of the astringency of the unroasted version. It eventually got more thin and roasty too with more pith.

I’d have to try them side by side to get a definite opinion, but I may have liked the roasted one more. I’d likely change my mind because the unroasted one lasted a little bit longer and kept flavors longer (oddly), but it’s nice to see how a roast can actually enhance fruity flavors when made masterfully.

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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.