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Daylon R Thomas drank Taiwan Gui Fei Competition Grade Oolong Tea by What-Cha

1705 tasting notes

Rating between 85-90, maybe higher. Less is more is the way to go with this one, and shorter steeping times can cut back some of the roast to emphasize sweeter flavors. I brewed 3-4 grams gong fu, 20 sec, 15, and onto the current steep that I let sit a little too long. First steep was nearly perfect not needing a rinse. Honey, grapefruit, and creamy hazelnut in the accents. Second brew was mostly citrusy, and the current one has a little bit of smoke and roast, but lots of nuttiness and citric honey.

I like this a lot because it’s flavor forward and complex. The roast goes really well with the citrus notes in the tea, and it’s a flexible tea to where I could emphasize more of the roast OR more of the florals and fruits if I wanted to. The lingering aftertaste is also really exceptional with some dryness, but lots of sweetness. I can see a lot of people being into this tea for it’s smoothness and nice acidity, but they would mostly be divided about the roast.

Flavors: Char, Citrus, Citrus Zest, Grapefruit, Hazelnut, Honey, Roast Nuts, Roasted, Smoke, Smooth, Sweet

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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.