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Daylon R Thomas drank Da Yu Ling by Floating Leaves

1705 tasting notes

Wow. My Floating Leaves order arrived darn quickly.

Now this tea. Amanda and Oolong Owl have hyped this up a bit, so I had to try it myself. In my usual fashion, I need to try this again.

It is incredibly light. In terms of taste, it is like a crisp, light and well balanced Li Shan (which it is). The florals are interesting. Definitely creamy with the overall tea being pretty green, but more light and floral than anything else. Lilac usually comes to mind with them, but for me, something similar to lavender comes up. Lavender and hibiscus. Not the rosella red hibiscus of the same genus used in tisanes, but the Chinese flower species or range of species. In terms of sweetness, I get what some people might call a green sugar cane sweetness, which is one that I associate with Jin Xuans.

This is a pretty good tea, but like I said, I’d have to try it again.

I tried this again with less leaves making all the difference. I agree that this tastes better than the Shan Lin Xi. What I wrote earlier was still pretty accurate with this tea balancing out all the usual notes associated with a high mountain tea. I got more fruit notes than I did last time, and noticed the sweetness a hint more. All in all, it is a good Li Shan, but I would not buy masses of this for the price.

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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.