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Daylon R Thomas drank Pear Mountain Oolong (Snow Pick) by Mountain Stream Teas

1705 tasting notes

I finished this one off last night with a friend, and I never quite got the same notes no matter how consistent or different my brewing styles were. Gong fu cha in my shiboridashi yielded an influx of buttery corn bread notes accented by osmanthus and lilac, and then passed into a floral crescando of honeysuckle, osmanthus, lilac, and then ended with some faint honey hints and lime hints in the end. Western had more honeysuckle notes, with fresh greens, collards, and lime zest barely in the accents. There were times were it was more sweet like butterscotch, and times more vegetal. I’ve gotten more fresh notes like sugarcane and watercress with a very small amount of leaves western. Butter, lilac, honeysuckle, osmanthus, and lime zest reoccurred the most in flavor.

This was almost my favorite of the sampler because it was fairly versatile. I did occasionally have some astringency here and then reminiscent of a sheng because of how I brewed it, but it was definitely oolong and on the greener side. I’d recommend this for those looking to get a cheaper alternative for a snow pick. I’ve coveted others for a heavier price, and this one was different enough to stand out from previous Li Shan’s I’ve had. Rating for me personally as a result of the occasional astringency is between 88 and 92

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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.