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Daylon R Thomas drank Maple Pecan Oolong by A Quarter to Tea

1726 tasting notes

I get the maple. I get the pecan. But then roast and char dominate. I should have kept it at two minutes and 45 seconds, maybe less. I went up to nearly four minutes and was a bit disappointed. Smell is heavenly, and the flavor combo is of course awesome. I just need to brew it right. I used the entire sample this time, though. It does improve significantly as it cools down closer to 180.

Time for rebrew, steep #2. 2 minutes, and now there is a nicer mouth feel-I can really taste the pecan and the dry pecan shell now. Letting it steep another 30 seconds….yummy, bolder, maybe 15 more… and better. Maple is fainter, but the Quilan is really noticeable with the pecan pairing to its natural nutty flavor. I like the simplicity of this one more than the cherry latte, but I prefer the type of flavor of the cherry latte. Again, the mouth feel could be smoother. I probably would have enjoyed this more maybe with less leaves, or with less time in the first steep. Still good, but it has better potential. I’m going to brew it one more time and maybe cold overnight to see what else it offers.

Flavors: Char, Maple, Pecan, Roasted, Roasted Nuts

Preparation

190 °F / 87 °C 3 min, 45 sec 2 tsp 6 OZ / 177 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.