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Daylon R Thomas drank Old Style Dong Ding Oolong by Beautiful Taiwan Tea Company

1733 tasting notes

Really nice oolong, and Andrew, this was a great one that I had to try. A little bit more floral than the other ones I’ve had, but still mildly fruity, with a weird vegetal caramel character in the aftertaste. The company’s mention of a resemblance to Tie Guan Yin is also pretty accurate. Nice leaves, faint fragrancy, light flavor profile, decent resteep-ability, and complexity all make this a high rating. A lot of people would like it, though I think that newer tea drinkers might be looking for something heavier, and a black tea dominant person would be underwhelmed. Obviously for oolong lovers and green tea lovers looking for new horizons.

My only hesitation is my bias to the tung ting Liquid Proust Teas Elixir #9. I was looking for a more nectar like profile which is more in super green oolongs. With that said, this one DOES have a nectar taste, it was just fainter and I could tell that leaves were a little more roasted (barely more). As with the Misty Mountain, I think I have to go back to this one again and use less water and or more leaves. I was trying to slow down my tea usage, and I did, but I need to figure out better parameters to do so.

With a full tea spoon, it’s closer to a tropical fruit nectar, specifically mango with a side of coconut shavings…if that makes any sense. I got it more in steep two the second time drinking it. I’m enjoying it a little more the second time.

Flavors: Caramel, Coconut, Floral, Grass, Honey, Mango, Nectar, Smooth, Sweet, Vegetal

Preparation

195 °F / 90 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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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.