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Daylon R Thomas drank Organic Oolong by Touch Organic

1705 tasting notes

LuckyMe recommended it as a cheaper oolong, and what do you know, I found it at Big Lots for $1.80 for 24 bags. I totally didn’t need it considering incoming swaps, but I’m going to need it for my trip down to Florida and for drinks on the go. Also, my mom got it for herself anyways, so it’s our shared stash.

It’s a really smooth oolong, and for a bagged tea, it actually has a complete simple profile, with some notes of complexity. Turns out that this is one of the teas that I used to drink as a kid in Hawaii. I smell and taste a really herbaceous brown rice character, with a woodsy body, and a honey like finish. Not anything spectacular, and experience tea drinkers might compare it to cardboard, or a standard oolong. I really enjoy it, and especially so because of how cheaply I can get it for the really passable quality. Hence the higher review. Taste is really closer to a 65-70, but price and convenience bumped this tea up 10 points for me. It just might be a decent introduction to a newbie, but it might not be sweet enough for a developing palette.

Flavors: Earth, Honey, Rice, Wood

Preparation

180 °F / 82 °C 3 min, 0 sec 8 OZ / 236 ML

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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.