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Daylon R Thomas drank Eco-Cha Club Batch # 31 Light Roasted Phoenix Village Oolong Tea by Eco-Cha Artisan Teas

1746 tasting notes

This tea made me join the club. I was a month late to it, but they fortunately had some leftover, so I got it when I could and I am very glad that I did. The company’s description is pretty awesome, and it is very close to some of the traditional Dong Dings that I’ve had. This is a Dong Ding from Phoenix Village after all.

I got all kinds notes from the smell and the taste, but I think the websites description gives it justice.

“The aroma is strikingly reminiscent of fresh scones, cinnamon and brown sugar. The brewed tea offers a thick, smooth mouth feel, with notes of Swiss Chard sauteed in butter. Overall, is has a balanced, sweet and mildly astringent character, with pronounced buttery, brown sugar and savory dark green leafy vegetal qualities. "

This was true gong fu and western. Western was a little bit more savory, whereas gong fu highlighted more vegetal and sugary notes. I got something similar to squash every once in a while in the middle of the body, but the Swiss Chard butter notes with the consistently sweet finish was true in every brew.

I was impressed with this one because it occasionally bordered on dessert like, but was never too sweet and always finessed. I actually liked it over the Da Yu Ling that I have which is saying something. If you can grab it, get this one on their reserved teas section of their website. This one and the Honey Fragrance are my favorites from the club so far.

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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.