Daylon R Thomas Send Message

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Daylon R Thomas drank Taiwan Amber GABA Oolong Tea by What-Cha

1705 tasting notes

Why didn’t I get this when it was on sale, because this is one of the most versatile teas that I’ve had to date. I could drink it western or grandpa with just a sprinkle of leaves, and the notes of pear, vanilla, and rock sugar blended with minerals in a smooth texture. I got the same thing with lighter splashes gong fu, but with more leaves, and occasionally longer steeps, it can become sticky sweet, malty, and roasted with the vanilla in the background. The same logic applies western with more leaves. Of course, I could rebrew it twelve times gong fu….with about 6-7 grams of leaves in 6 oz.

That pretty much described why I really enjoyed the tea, but it was able to be sweeter than my high mountain oolongs, and smoother WITHOUT vegetal notes. As for the roast notes, those could be avoided with lighter steeps if I wanted to.

This was one of the few roasted oolongs that is sweeter because of its roast for my palette, and this is something that I highly recommend to anyone who likes roasted pear or wants something unique because I’ve had few teas with the same notes that this one has.

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LuckyMe
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This sounds intriguing. Fruity roasted teas are the kind i seek out. Will have to check this out

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LuckyMe
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This sounds intriguing. Fruity roasted teas are the kind i seek out. Will have to check this out

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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.