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Daylon R Thomas drank Nilgiri Frost Oolong by Butiki Teas

1705 tasting notes

Waaazz up, Peaches….that’s what this tea makes me want to say. I could tell that the sample was an older one since it was from Butiki, a company that I really wanted to try but closed before I could. Well, Liquid Proust, you’re continuing it’s memory. Thank you!

This is perhaps one of the fruitiest dark teas that I’ve had without flavoring. It almost reminds me of a Darjeeling (which is a hit or miss tea for me). Smells exactly like stoned fruit. Steep one after 20 seconds in 3 ounces of water, very peachy that includes the woodsy seed at the center. Steep two for 45 seconds ( too light for me after 30) for 3 ounces it is very nectar like, with citrus and honey. My only criticism of this tea so far is the dry mouth effect it has like other dark teas. It’s very sour…

So taste, it’s really a 90 for me, but the tart dehydrating effect makes me not want more. Impulse tells me to brew more to get the most out of this memory, but my throat wheezes “Get me some freakin’ water.”

Flavors: Citrusy, Drying, Fruity, Honey, Peach, Sour, Stonefruit, Sweet

Preparation

190 °F / 87 °C 0 min, 30 sec 1 tsp 3 OZ / 88 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.