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Daylon R Thomas drank Jin Jun Mei (Floral Style) by Wuyi Origin

1725 tasting notes

I waited to drink this one because I could not remember if I really liked it, or was meh. Doing it again, I really liked it. Describing it is going to be hard. Butter, sweet potato, starch, regular potato, malt, wheat, florals, caramel hints, rose hints, etc. is in it. Unlike the other teas, the first steep was nutty after about 30 seconds approaching almond. There are prominent florals, and while I have seen some reviews on the Wuyi website describe rose, I keep on getting hit with geranium instead in every cup. There are times where it approaches chamomile or buckwheat (I know, those were descriptions for other teas I’m using for this one), and then it goes back into the geranium ending in a sweet dry bread-sy finish.

The later brews are just as floral. Not loud or obvious while layering it. Oddly enough, I found the other teas more floral than this one. This tea actually had more dimension. I’m not sure I’d reach for this one again, though I do think it’s good quality and recommend it for people wanting something different.

Flavors: Almond, Bread, Butter, Chamomile, Drying, Floral, Geranium, Potato, Savory, Smooth, Sweet Potatoes

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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.