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Daylon R Thomas drank Cui Feng Lightly Roasted Oolong by Wang Family Tea

1726 tasting notes

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I should have written a note before I finished off the rest of it. I might have some left, but drank it quickly. This was by far one of my favorite of the lighter roasts from Wang Family Tea. Like most of them, it had the nutty floral combo with the roast. The first steep is very much like almond, but after steep two, the longan charcoal brings out a bit of a caramelized sugar note, and slowly, brings out some fruit notes. They generally fade as the more alpine floral notes take over. The roast is still there, but it is not as present. It also does have a sweetness and like scotch.

It does not have the stone fruit thing going on like the light roast Alishan did, but it was a different balance of subtlety while resembling that one over the Fenghuang Dong Ding and the light roast Li Shan. It also had a little bit more body than the Lishan Light Raost did. This one was a little bit easier for me to pin point flavors overall, but it was also more complex in the florals. I recommend this one a little bit for more advanced drinkers because certain elements might be a little too subtle for newbie drinkers despite how easy it is to drink. It’s sweet and approachable, but does take a little bit of patience to appreciate it. It was doable western, but I ended up rushing a little too much. It was a little bit better suited in a slower Gong Fu, or a slower western at least. Think like Dolly Parton-sings at an even pace and is rounded in all the right places.

So many more teas to add…I think I have five to go. At minimum.

Flavors: Almond, Flowers, Fruit Tree Flowers, Green, Nutty, Pine, Roast Nuts, Scotch, Smooth, Sugar

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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.