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Daylon R Thomas drank Jin Xuan Oolong by Eco-Cha Artisan Teas

1705 tasting notes

I need to try this tea again. I attempted gong fu, but I did not use enough leaves for that session. What I’ll write is very similar to what Luckyme described.

I tried 45 seconds, and I get a very light creamy floral-something that reminds me of lilac, or more accurately hyacinth. I hesitated hoping it wasn’t leftover soap staining my vessel.

So I switched out vessels, and I get more of the same florals after three minutes. Still incredibly light, but lightly buttery and lightly vegetal. I do get a little bit of a savory vegetable taste, yet they are softer compared to the florals. It does remind me something of a Tie Guan Yin, or even closer, Mandala’s Unflavored Jin Xuan, but lighter like the Tie Guan Yin.

The next time after 4 and half minutes, there was some sweetness coming out, but floral sweetness. Vanilla popped in my head, but more as an after tone of the hyacinth.

The next at five minutes was a little bit more vegetal savory, but light and floral as ever.

I need to try this again. I’m pretty impressed that the hyacinth floral was the strongest aspect of this, but I have hopes that I could get this tea to brew sweeter. All this $2 for 20g, then $12 for 150g…that is a bargain.

Upon the correction later, starting at 3 minutes Western at 180 F, I get more of a fruity note in the middle of tasting it. Maybe something close to a pineapple skin. I do not quite get as much hyacinth, but a strong floral character remains with a lightly buttered vegetable background.

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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.