Daylon R Thomas Send Message

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Daylon R Thomas drank Organic Shibi High Mountain Winter Oolong Tea, Lot 874 by Taiwan Tea Crafts

1725 tasting notes

I’m really loving this one, and surprisingly more than some of the higher elevation teas I have on hand. I used the entirety of the sample, so I’m guessing six grams or more. I’m taking some quick notes, but here I’ve got after beginning with a 15 sec rinse I drank, and steeps hovering between 10-25 seconds for the first six brews and subsequent longer minute based steeps:

Macadamia, milk, macadamia milk, coconut milk, butter, light popcorn, custard, vanilla, almond milk, fruity hints, deeply creamy viscous texture, florals, maybe plumeria, some grassiness, and some sort of yellow and white flower I’m visualising but can’t name. I knew this was up my alley, but it was so balanced and full in texture and flavor. I’ll come back and write more.

And looking at the notes of others, I’m getting the daffodil floral heavily and some hints of peach and pear moreso mid session. Later steeps lean into a cooling herbal effect like rosemary. Easily one of my favorites from the sampler so far other than Bok’s Lishan. Thank you Leafhopper!

Flavors: Almond, Butter, Creamy, Custard, Floral, Freshly Cut Grass, Herbaceous, Macadamia, Milk, Narcissus, Nutty, Peach, Pear, Plumeria, Popcorn, Rosemary, Vanilla

Preparation

195 °F / 90 °C 0 min, 15 sec 6 g 5 OZ / 147 ML

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2 comments

Crowkettle
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Shibi <3

Leafhopper
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Agreed!

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Crowkettle
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Shibi <3

Leafhopper
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Agreed!

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Bio

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.