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Daylon R Thomas drank Tong Tian Xiang by Camellia Sinensis

1705 tasting notes

I’d assumed that this was a wuyi before reading Leafhoppers note, but the sharpness and minerality was Dancong. I was also a dummy with this one.

The dryleaf was very fruity, and reminded me of kiwi and salted grapefruit. I dumped the entire sample in my Gongfu2go tumbler, was going to flash steep it-until-I ignored it while cooking. 35 seconds, and it’s sharp, tart, mineraled, sweet, and bitter. Kiwi, grapefruit, minerals, honeysuckle, and a sour finish. A bit too strong, but something I could enjoy and work with.

I did too more flash steeps; one last night, and one this morning. The second steep was stronger with grapefruit for me, and again, a little bit too bitter and sour. The third steep needed a transfer of vessels, so I put it in one of my French Presses-NOT PUSHING DOWN THE PRESS OF COURSE (barbarians) for more room. Kiwi and more sour fruits. The tartness is a lot more balanced this time, with some mineral.

Now, another steep, 25 ish seconds, and more florals than fruits alone. Still sharp, but lilies, jasmine(or osmanthus?), again, honeysuckle, salt, char, fruit, and acidity. I can partially see peach, but it would be a younger peach. It’s still more kiwi to me with its tartness.

I could probably push this one, but it’s a bit tart for my preferences. I ignored wisdom in using more leaves than I should have, thus I get the session I have. Dancongs being tart or bitter is nothing new for me and why I either love them or dislike them. This one is in the middle. I personally liked the roast, and did not find it to be too prominent. I was more distracted by the acidity. I’m glad I tried it and it ranks as a tea in the variety I like, but it’s just okay overall since it was personally too sharp.

Flavors: Bitter, Char, Citrus, Floral, Fruity, Grapefruit, Honeysuckle, Melon, Mineral, Pleasantly Sour, Salt, Sour, Tart

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Leafhopper
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I seem to be more sensitive to roast than most people. Glad you enjoyed it!

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Leafhopper
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I seem to be more sensitive to roast than most people. Glad you enjoyed it!

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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.