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Daylon R Thomas drank Wild Tong Mu Guan Zhengshan Xiaozhong by TheTea

1725 tasting notes

Sipdown. I’ve had it for two years. I really had about two servings left of it, but I wanted to clear come cabinet space so I gong fu’d it and poured it only about after 15 seconds, though with close to 8 grams or more of tea. Aroma is smooth, and texture is smooth with a slight astringency this way in this first steep. I’m waiting for it to cool off. Some of the flavors were muted even from the dry leaf, but the fruitier ones were more prominent in the pour. I’m glad I did a short steep with it. Age smoothened this one out a little but not too much. I’m going to come back to finish this note later, but I still wanted to note the sipdown.

I only did two more steeps for the rebrew. Had a little bit of a headache. Second steep was more chocolate leaning, but very floral and malty with astringency and some bitterness. Third had a bit of pineappleish notes, malt, astringency, tannin, and not too much. Despite using a lot of tea, it was not markedly different from lesser leaves. Less time cut back on a lot of the potential unwanted astringency and kept enough for a little bit of power.

Still good and glad to have had it. This tea really wasn’t an everyday tea though. I actually was getting a little tea drunk off of it.

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Leafhopper
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I’ve been hoarding this tea as well. Glad it seems to be holding up.

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Leafhopper
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I’ve been hoarding this tea as well. Glad it seems to be holding up.

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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.