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Daylon R Thomas drank Shanlin Xi High Mountain Jasmine Oolong by Wang Family Tea

1705 tasting notes

March and April has consisted of impulse purchases of teas that I don’t need. Frustration, extended work hours, positive changes, and my motivating birthday were the catalysts.

I hovered over this one during the Chinese new year. I waited for my paycheck, and then it was sold out. Luckily, it was restocked on the site, and took a slight gamble getting 75 grams. I don’t regret it at all. Shanlinxi is among my top favorite terroirs, Wang has some of the best oolong I’ve had, and I am one of those basic tea drinkers that likes good jasmine.

I’ve mostly done it western and semi gong fu, but matching more the 50-60 second initial parameters. Shorter steeps makes this tea last longer in bursts of juicy fruit flavors and jasmine, but longer steeps round out the texture and complexity. I didn’t take detailed mental notes with it because I was head over feet. Dryleaf smell is alpine, sweet, grassy, peachy, and jasminey, and so was the tea. Jasmine dominates the most under a very refreshing body and thick mouthfeel, bordering on voluptuous. Flavor fades by steep four though, and some lustre is lost but texture stays.

This one hits every thing I like about oolong tea, and nearly gets an instant 94. I need to tumbler and properly gong fu before I settle my score.

Flavors: Apple, Floral, Fruity, Green, Jasmine, Juicy, Lychee, Peach, Pine, Sweet, Thick

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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.