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Daylon R Thomas drank India Darjeeling Rohini 2020 Hand Crafted Spring Oolong Tea by What-Cha

1729 tasting notes

I still have some and need to write a note on it. I was undecided for a while about it, but Togo nailed the complexities of it.

The tea is on the sweeter side and does not exhibit vegetal notes until later steeps western or gong fu, with a very prominent canteloup jackfruit note. I prefer it Gong fu, or with minimal leaves western because the tea is far from weak. It personally gets astringent in steep two and three, but out of all the experimental oolongs I’ve had, this is one of the ones closer to what I think of as an oolong. Going from the Lishan to a cup of this was nearly seamless, only this one is sweeter and has more texture gong fu. The later steeps are immensely yeasty and fruity. It’s also got a little bit of the mental cotton linen note I associate from Darjeelings, but this one has the same fruity and smooth floral profile of other oolongs.

It’s actually my favorite of the Indian Oolongs I’ve had, and while I’ve honestly neglected my What-Cha Indian teas, I’ve at least felt more compelled to come back to this one. I personally have been having some acid reflux/stomach aches that I get from Shengs with this one, which is also why I haven’t come back to it. Maybe I should make it a tea of the day?

Flavors: Cantaloupe, Drying, Fruity, Grass, Pepper, Sweet, Umami, Yeast

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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.