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Daylon R Thomas drank Organic Gardenia Flower Oolong Tea by Eco-Cha Artisan Teas

1705 tasting notes

I’ve had this sample for a while, and rediscovered it entombed in my White Lotus bag Whispering Pines sample as I was trying to find what happened to my other Zhao Zhou Jun Chiyabari black tea sample. Hysteric understates my mentality when trying to find my sample-because it was not where I thought I put it. So sifted through layers of my reused bags to see if I put it in a weird place, and I decided to finish off the whopping 7 grams I had of this at once in a full teapot using flash steeps.

I think this tea is underrated because it combines a higher oxidized tea with gardenia scenting. I wasn’t in love with it at first because it was cloying and bordering on tannic, but it’s grown on me as I’ve fallen in love with similarly profiled teas like Qilans. It is sweeter and ruddier, but I like it enough to at least have two cups of it. I get notes of incense in the dryleaf smell, and woody incense again in the taste, gardenia, brown sugar, and a little bit of tannin.

I still wouldn’t buy this, though I appreciate it now more than I have over two years ago.

Flavors: Brown Sugar, Gardenias, Jasmine, Rose, Tannin

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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.