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Daylon R Thomas drank High Mountain Iron Goddess by Spirit Tea

1705 tasting notes

Yeah, I’m a huge fan of this one. I currently have 90 grams of it at the moment and do not regret it. I’ve done it western and slopfu, gong fu using 150 ml 5 grams, 25, 30,35, 45, 65, 85, 105, 125, and then whatever getting different notes, but generally the same impressive combo of gardenias and orchids buttered into light spices and toasty chestnut mid sip, in aroma, and profile. The chestnut is both like the hard nut and the water chestnut, which is impressive. Astringency will occasionally come up, but not too much showing up as a light sourness like honey and persimmon. I love this tea so much because it’s such an incredible balance between floral green and oxidation. At one point, I though this was a Taiwanese Oolong due to the viscous body and combo of floral, sweet, and buttery. I keep coming back to it, and I wish I had enough room to include it in the box I sent Leafhopper. I’m rating it so high since it reminded me why I loved Tieguanyins in the first place, and I have not had one this complex and rich in a while.

Flavors: Butter, Floral, Freshly Cut Grass, Gardenias, Honey, Orchid, Persimmon, Toasty

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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.