Daylon R Thomas Send Message

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Daylon R Thomas drank 1988 Taiwanese Wuyi oolong by Liquid Proust Teas

1705 tasting notes

I think Andrew might have given this to me years ago during his oolong mentorship with me.

I’ve got mixed feelings about Aged Teas, and I only get them from Andrew or if it’s from a vendor I trust. I am a basic tea drinker in that I look for teas with decent energy and a tasting profile that lets my brain imagine flavors akin to dessert so I don’t have to eat or drink said dessert. Sugar is bad for a type one diabetic. Tea is good for health, therefore good for a diabetic. Aged tea…is mummified tea. I need some flavor when I resurrect it from the dead, and this one does have flavor.

The description is fun with this one since I remember his quest for finding the smoothest aged tea possible. Unlike a lot of other Aged Teas, it doesn’t have the paint stain funk most do and has qualities very similar to an actual rock tea. Andrew pegged the profile is being like Rolo Candy, and I can see it. The dry leaf reminds me distinctly of coffee and caramel without bitterness or harshness. Drinking it up, caramel, roast, woodiness, and a little bit of nuttiness are prominent. Some notes that remind me of a lighter roast coffee, but incredibly smooth. The second steep gets out a little bit more dark chocolate/cocoa, though not as strong as the caramel and coffee notes.

Later notes have some florals, but in the way that coffee is “floral” with some light acidity. It’s age and char are more prominent in the later rebrews, getting woodsier into dark oak, some cedar. Here comes the woodstain resin and paint notes. The later brews are also a lot more drying with some bitterness.

Getting to the point, Andrew found a tea that’s aged particularly well and one that I can enjoy in my basicness. I’d recommend this to Wuyi fans and Tea nerds looking for some aged tea that is feasible in a heartbeat, but I can still see some people being detracted by the woodiness. Again, aged teas are bit of a niche thing that mega tea nerds invest a lot in, but I do think this one is a lot more approachable for intermediate drinkers than most.

Flavors: Bitter, Caramel, Cedar, Cocoa, Coffee, Dark Wood, Drying, Dust, Forest Floor, Oak, Resin, Roasted, Smoke, Smooth

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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.