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Daylon R Thomas drank Yesheng Tie Guan Yin 2017 No.522 by Zhao Zhou

1726 tasting notes

I thought that the Hongxin would be more roasted, but I was wrong; this one’s baking was much more distinct despite being lighter and greener. It was nutty and had a very similar macademia note that the Hongxin had, but this one was more abrupt in its change. Going with their recommendations, the tea did indeed start was sweet and floral, having some violet in its sweetness, that then became a little bit more bready. Then, it transitions into a sourdough texture with immense florals akin to orchid and something fainter then magnolia amidst a baked and ever nutty background. The transition was louder in the aroma as well. The tea did not settle down until it’s 10th and 11th steep.

The overall notes are things you’d expect from a Tie Guan Yin, but the combo was not. I actually liked it, and it woke me up more than the Hongxin did. I would want to see what some one else thinks of this one. I think it’s more suited for intermediate drinkers, but there are some tea snobs that could take out more from this than I can. Cheers for surprises.

Flavors: Bread, Creamy, Flowers, Green, Nuts, Pleasantly Sour, Toast

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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.