Daylon R Thomas Send Message

142 Followers / 148 Following

Recommended

Daylon R Thomas drank Hong Shui High Mountain by Tealux

1705 tasting notes

I think that I might like medium roast oolongs. This one reminded me a lot of the Rou Gui Oolong-the smell had the roasted nuts character with a weird floral, vegetal background. The same is said after my first 15 second rinse, or brew, about six ounces of water at 190. It was vegetal to me, but very nutty and has a buttery yet dry sweetness like toffee. Light but so flavorful and lingering.

Steep two after about 30, then upped 45 seconds wasn’t as sweet as the first one, but had the same vegetal nut type character to me. It was a little bit saltier, but still buttery.

Number three, after a minute and seven seconds, it’s primarily floral. Still has the roasted nut character, but fainter. Much fainter yet very pleasant.

Number four..trying to gage how long I should steep it. Maybe two minutes. Quick sip after a minute and a half, and a light floral sweetness. Another sip after two minutes, and it taste like a roasted Tie Guan Yin. At two minutes and a whopping thirty seconds, it taste like water that was soaked with coconut skin without the meat-the the hairy shavings of the shell itself.

So, it’s official. I like medium roasted oolongs. I still love green oolongs, it’s just that in terms of flavor, it’s a random gamble as to whether they will have the full profile or just taste like flower water. When they do have the full profile, they are my utmost favorite. But as for the medium roasts, the ones that I had, they always have something to offer in terms of taste.They are my preference now, equal to a good green Tie Guan Yin, my #1. Thank you Liquid Proust for aiding me on my journey. Oolongs are now the type that I drink the most and would drink the most. There are still a few greens and blacks that will never get old on me, but oolongs are now teas that I can drink almost anytime.

Back to the tea itself, this one is really what I needed this morning. Very warm, comforting, and smoothly energizing. I wonder what a Shui Xian taste like now…

Flavors: Dried Fruit, Floral, Nuts, Roasted, Sweet, Toffee, Vegetal

Preparation

190 °F / 87 °C 0 min, 15 sec 1 tsp 5 OZ / 147 ML

I Like This

4 likes

0 comments

People who liked this

Profile

Bio

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.