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Daylon R Thomas drank Four Season Oolong by Beautiful Taiwan Tea Company

1698 tasting notes

Andrew is continuing the tour de oolong, and brought me by a nice stop. Smelling and tasting this reminded me of a description on the Mountain Tea: " it is light yet buttery with lingering flowery finish of morning gardenias and warm milk." I know it’s another company, but those are the words that stick out in my head. Gardenias and warm milk rings, granting an instant visual of spring. This one took a little bit to steep with an approximate tea spoon, about 50 seconds to get the full profile. I got it up to three, and the third one soaked for about four to five minutes to get the exact same taste.

A lot of the reactions to Four Seasons Oolongs are underwhelming, and I may have had one other before, but just that one. The only other standard I can measure this to is the Tie Guan Yin’s I’ve had. This Four Seasons had the same floral character a certain Tie Guan Yin with a more prominent milky note and mouth feel. Now, I only prefer Tie Guan Yin regulars slightly if, and only if they have the Hawaiian plumeria taste and aroma I long for. And this one serves as something altogether different, distinct, and good in its own place.

Andrew, I knew that you would convert me to the Beautiful Taiwan Tea Company. You have, and few might compete.

Note to Mountain Tea Company- there’s still a lot of stuff I want to try from you guys…
the same goes for Beautiful Taiwan and several others.

Flavors: Floral, Gardenias, Milk, Sweet

Preparation

200 °F / 93 °C 1 min, 0 sec 1 tsp 8 OZ / 236 ML

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Liquid Proust
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Once you drink Misty Mountain… You’ll understand

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Liquid Proust
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Once you drink Misty Mountain… You’ll understand

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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.