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Daylon R Thomas drank China Fujian Fragrant Rou Gui Oolong Tea by What-Cha

1705 tasting notes

The What-Cha order arrived, and then I proceeded to open and sniff every single bag. The smell of this one excited me. Cassia, wood, leaves, and chocolate were in the dry leaf, and brewing it up, I found that I’m going to have to pay attention to this one. I brewed it lighter than usual, and only got a few dimensions to the tea. I think it has more to offer Gong Fu, though it is durable to long steeps so far.

Here’s what I’ll describe anyway. Alistair said that this one was a little greener than the usual Rou Gui, and while I can see that, there’s no doubt that this is a yancha. The body is also thicker than I imagined with a very thick mouthfeel and great aroma of flowers, cinnamon, and nutmeg. The taste also had a hint of spice, but something that you’d get in the ingredients of a more savory dessert. I did not quite get cherry, but I think I could use more leaves. I’ll write more notes about this one later, but I wanted to write that it does not deviate too far from a usual Yancha, but it’s got a rounded profile that is enjoyable and is smoother than the average Rou Gui. Til next time, then.

Flavors: Chocolate, Creamy, Floral, Thick, Wood

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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.