Daylon R Thomas Send Message

Tried it rebranded. Great mouthfeel and aftertaste great for the most particular, but super weak. They use gardenia, brown sugar, and snickerdoodle in the notes. I get more snickerdoodle and tulip, with the usual light peony body. I can see it being great as a daily sachet tea, but I still like the Jasmine tea the best from this company so far.

Oolong owl, I blame you for this one. I was looking for some Himalayan based oolong, and got a little container of this from Young Mountain Tea. The dry cocoa aroma is very noticeable, though it reminded me a little bit of carob too. Char described this as one of the best teas from the Northwest Tea Festival, and that was saying something since she does not prefer this kind of tea.

Looking at it, it kinda looked like a maofeng black snail. The company describes it’s notes as “Rosewater, Dark Chocolate and Cherries”. I’ve only done it western so far, and it is very durable and smooth, but it reminds me more of a black tea than an oolong, and it is not as resteepable as others. I do REALLY like this one, but it is pretty straightforward in taste for the price. It is more akin to an Oriental Beauty and other blacks, and the cocoa-cherry notes are the most dominant with some fall leafy vibes too. I was hoping for some pepper to give it some kick, but not, it’s super forgiving.

I’m not sure what to rate it yet. I need some time to think.

Hey, Steepster. It’s been a while. This is also a backlog I owe Brendon. I will try to back log the rest of the teas that I’ve spent too much money on, but I will keep each note short. If there’s something particular or flowery that I should describe in words I will. If not, concise but broad language will come out of my tealog from here on out.

I liked this on more than a few other 18 varietal teas I’ve had. I personally am not in love with this variety of white tea because the the menthol note can border on astringent for this type of tea. This one was a lot smoother, and I personally got a very strong note of a softer fruit like pear and apple amongst the menthol, autumn leaf pile, cassia, and maple notes. White Lotus remains as my favorite white, but this is my favorite #18 Varietal of it from the many companies I’ve had. I recommend it more for experienced drinkers. Newer drinkers might be thrown off with the menthol unless they are open to going more hard core in the world of tea.

Sipdown, and bumping up the rating. It was super refreshing, floral, fruity, and creamy this morning. Crystaline defines how clean this tea is. I cannot recommend this one enough.

I hesitated with this one. It had everything I liked in tea, and had se chung which isn’t your run of the mill base. But then, there were reviews on Amazon that compared this tea to smelly socks.

So here is what I found. If you brew it in short steeps via teabag gong fu, it is an awesome liquor of smooth fruit and floral oolong that you really don’t expect to be good. If you brew it too long, it smells like the dry leaf-over ripe blackberries that caused someone to vomit, and now the smell got into your mouth turning into a flavor of its own.

So, I love this tea in short steeps. I also think it is totally deserving of being called disgusting if I brew it more than 30 seconds. I consider it the tea you drink with gong fu beer goggles for quicky sippings, which is very harsh, especially from me. I will play with it, but I do NOT recommend, which sucks because I like blackberry and jasmine more the apricot and peach.

One of my favorites from Wang so far. Very light color in the liquor, but nicely creamy and citrusy with all the floral you can love, and the freshness of of spring and summer. I’ll be lazy and post their description. This is true gong fu or in tumbler mode.

“Starting with a visual inspection of the tea leaves. We see that the leaves are medium in size, tightly curled, and have a wonderful verdant green color to them. There is a light sweet aroma to the dry leaves. After giving the tea a quick rinse, we are rewarded by an enhanced aroma of sweetness that is joined by a strong aroma of freshly cut grass. Moving on to the first round of brewing, we start to see the true character of this tea.

The tea liquor is as clear as glass, and has the color of citrine. The aroma of this tea continues to sweeten. The previously mentioned aroma of freshly cut grass gives way to the more refined, elegant fragrance of orchids. The taste of this tea is a perfect reflection of the teas aroma, sweet, with the enchanting taste of orchids. The aftertaste of this tea has that distinctive orchid sweetness that grows stronger with time.

The second round of brewing brings more changes to this teas character. While the tea maintains its aroma and taste of sweet orchids, a lighter, more bright character of florality starts to come through. Upon sipping the tea, you’ll notice that the texture of the tea has become softer, and rounder. We feel that this tea has a comforting feeling in the mouth and throat. Very smooth.

The third round kicks up the sweetness. The florality introduced in the last round starts to become more dominant. The aftertaste is also stronger. It now lingers for quite a while."

It’s green oolong done right, and a favorite. I got more florals than orchid alone, like Iris and honeysuckle and orange blossom, but that’s personal. I’ll down this one quickly.

I wish I had more to play around with, because this was an interesting tea. Of course the company’s description is the most reliable, but I’ll summarize it instead of just quoting it.

I did shorter and longer brewing parameters, and as with most of these teas, longer steeps are better suited to them with a rinse. When I did it on my own I started going more in the 30-45 second range. Then I read how they do it online, and the do it using 55, 45, 55 which is better suited for the later notes. I’ll write more about how that turns out.

The first thing that struck me about the tea before was that it was more on the floral sweet side of roasted, albeit nutty. Whether western or gong fu, it starts up woodsy and transitions into the sweet honeyed peanut notes in the first brew. Sometimes, it’s closer to brown sugar for me. The second one has a stonefruit note that comes up, and it got more apparent with each rebrew as the charcoal slowly fades into a background note. It’s got floral hyacinth, lilac notes, with maybe some osmanthus, but the nuttiness and peachy notes lead the way. Sometimes, I did think of plums, but lighter peach is what I get and it’s not super apparent, but present. It’s gets a little bit more green, but not super vegetal towards the end.

I really like this one and have a little left, though I gotta say I don’t properly know it quite yet. I can see it being great tumbler fuel-then again, almost all of the teas I’ve had from Wang tend to be durable. I’ll leave it at a 90 for now, and then figure out how I’m going to drink it next time. I have more What-Cha and other Wang Family Teas to catch up on.

Backlog of the many that come…hopefully.

History lesson about my tea journey. At first, I was into green jasmines. And then, I was into oolongs, falling especially in love with the graham cracker complexity of Rishi’s Tie Guan Yin. And then, I got to know Andrew, and dived into tea…falling in love with the Nuclear green Gaoshan, and got bored of some roasted oolongs. Then I slowly got back into it, and as I’ve sampled Wang’s family teas, I’ve slowly gotten back into them.

Although I prefer Wang’s green oolongs right now, their roasted teas are frickin awesome and typically balanced by the longan charcoal they normally use. And this one is a nice pick up tea. I think-well, I want something I wouldn’t mind, and then I have the tea, and I more than don’t mind it-I actually enjoyed it.

I didn’t take any detailed notes, and I paid a little bit attention, but I remember cookie and nuts being one of the things I picked up. It’s fairly roasted and woodsy, being between the green and roasted bit. There’s some greenness more akin to cooked squash or zucchini, but this is not a vegetal tea. The company’s description does more than fine describing the rest:

“The taste is smooth, and sweet. The longan charcoal flavor is present, but is in no way overpowering. Successive rounds of brewing deepen every aspect of this tea. The color of the tea soup shifts from light yellow, to a vibrant gold; the aroma is strongly nutty, and now has a hint of cream; the flavor of this tea has become very sweet, woodsy, and slightly fruity thanks to the longan charcoal. The finish is sweet, and lasts for a good amount of time.”

I got anywhere between seven and ten brews out of the tea gong fu, and a minimum of six cups western. It’s consistent for the most part. It’s creamier in the second through fourth brews, and the fruitiness is towards the end. It’s more stonefruit-peachy, but it’s super subtle amidst roast, nuttiness, and just a pebble of minerals. The sweetness is close to brown sugar, but it’s not as obvious as it is in the Alishan Light Roast.

What strikes me about this one is its durability and balance. I think I might have enjoyed it a little bit more in colder months, but I kept coming back to it, and finished it in three days. I’m curious to see how someone a bit more experienced or preferential to traditional Dong Dings think. This is more for intermediate drinkers, but it’s very easy to drink and very chill. This is a “Hey, you want to chill, bro?” tea

This is backlog, and I’m still not quite sure what I think about it. I decided to do a cold steep instead of a full blown cold brew, and it was fantastic. I used too many leaves, but because cold water slows down the diffusion, upping the leaves for the most flavor was the way to go. I got custard, gardenia, buttermilk, water chestnut, and of course, vanilla. But when I’ve brewed it hot, there’s something off about the flavoring. It’s like a heady floral vegetal mix that can be a little cakey. It’s hard to describe. I’ll experiment more and see what some people’s recommendations are. I think this one is good, but I personally prefer Mandala’s so far.