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Daylon R Thomas drank Qilan Wuyi Oolong by Verdant Tea

1726 tasting notes

I got this as a sample from my last order and boy, was it a generous sample. Thank you, David!

Anyway, this was another one that I was really curious to try. The notes on Verdant sold me, while the contradictory ones on here made me want to know more.

Dry leaf, I couldn’t really smell it, but the leaves looked like a greener version of a Wu Yi rock oolong. I steeped half a tablespoon of the fairly medium leaves for twenty seconds in eight ounces. The steam that rose was very floral to me like a forest, and very nutty. It was extremely similar to a Gui Fei. Then I sipped it down, and it had the same nutty, oddly sweet taste of a Gui Fei, but a bamboo woodsiness of a rock oolong. It was almost vegetal, but more so roasted and nutty. I can see why vanilla was noted because it has the creamy, cooling and sweet mouthfeel of vanilla, but doesn’t quite have the taste.

Steep two, 45 seconds, and a little too light. Steeped the rest of it for another fifty seconds. Much fainter this time, but had a toast, muffin quality to it. Some more of the vanilla mouthfeel.

Steep three, three minutes. There is a definite vanilla like smell, kinda creamy like jasmine. Sipped, and a little too light again. Another full minute. Still light, but floral that’s kinda close to the smell.

I had to stop there. I really enjoyed this one. It was sweet and had a fairly unique profile to it that again was between a rock oolong and a Gui Fei. Perhaps I should use more leaves and a little bit less water next time, but I still enjoyed it. Would recommend as something to try, but it would be up to mood, preference, and season like Fall or Summer to own.

Flavors: Floral, Nuts, Roasted, Smooth, Sweet, Toast, Vegetal

Preparation

190 °F / 87 °C 0 min, 15 sec 2 g 7 OZ / 207 ML

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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.