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Daylon R Thomas drank Award Winning Bù Zhī Chūn Oolong by Wang Family Tea

1725 tasting notes

Eyed this for a while, and decided to reward myself for the end of doing summer school. I also had a coupon.

So trying it out, it’s probably the most floral tea I’ve had from Wang which is saying something. I did a 15 sec rinse, then followed the 55,45, 55 parameters closely, and it lost a little bit of power after two more steeps for one minute and two minutes.

The tea itself was comparable to a scented tea in terms of how immense some of its florals were despite being a very light tea. Here’s their own notes, and I’ll comment my own spin on them below:
-Wild ginger flower
-Magnolia flower
-Jasmine flower
-Gardenia flower
-Betel nut flower
-Chinese violet
-Fresh milk
-Ripe red apple
-Dried kelp
-Cream
In other words, floral bomb! If I were to blind taste it though, I would have guessed this were a Baozhong or a four seasons of spring style tea. I personally guessed lilac and orchid in terms of overall flavor, but the florals kept shifting. It’s definitely got the florals they list for sure. It’s a cacophony of white and purple flowers. It’s interesting they noted red apple, since it had a watery fresh thinness that red apples have.

So this tea definitely had flavor, but it’s not as fruity or even vegetal as other Taiwanese oolong I had. This tea was drinkable perfume that wasn’t too harsh. Heady, yes, but not cloying. A part of me wishes I got more of the Jasmine Shan Linxi since that’s floral and fruity, yet I’m actually glad I tried this one. In terms of season, I think this one may be better to drink during winter and spring. It’s fresh enough for summer, but the floral water character would go well with the visuals of dew drops turning into ice, or resurrecting dead flowers in waking spring. Yes, that was too dramatic and florid of a description. Floral is the theme of this one.

Final tasting note: Florid.

Flavors: Creamy, Floral, Flowers, Gardenias, Green, Jasmine, Magnolia, Orchid, Red Apple, Spring Water, Violet, Watery

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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.