Daylon R Thomas Send Message

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Daylon R Thomas drank Lala Shan Hong Shui by Floating Leaves Tea

1725 tasting notes

Thank you derk for this one sooooo much. I have been staving off my roastier oolongs for cooler weather. Michigan had a whiplash of 80 degrees to 50 degrees and 40 in the same week. SEMCO fixed a gas leak, and now, my house isn’t getting heat properly, so any tea that’s on the more savory side is well welcomed.

I plopped this into my strainer mug for 3 minutes, took it out, and it smelled like cookies, butter, and autumn leaf piles and cedar. Tasting it, I thought I was drinking a black tea. It’s got a caramel chocolate thing going on for my palette, more specifically bakers chocolate or older chocolate with fresh caramel. There are times it reminds me of those endangered species chocolate bars with dried fruit plopped in for some flavor.

Anyway, I’ll come back to it. I’m loving mugstyle. I wanted to try this one for a while, and I’m very happy to have a sample. I can already tell I’ll rebrew it a few times yet I’d only use it for special or needed occasions. The tea would be too heavy on it’s own for my palette, but it’s super soothing and tasty so far.

Flavors: Autumn Leaf Pile, Butter, Caramel, Cedar, Chocolate, Cocoa, Cookie, Cranberry, Dark Chocolate, Dried Fruit, Honey, Savory, Wood

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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.