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Daylon R Thomas drank Charcoal Roasted Jade Oolong by Golden Tea Leaf Co.

1705 tasting notes

I thought I reviewed this….oh well.

I liked this one more than I thought I would. I tend to be persnickety about roasted oolongs, but this was well balanced. It had orchid and charcoal notes like a Qilan, but it is was still green and savory enough to remind me of its Taiwaneese origin. Like Amanda already described in detail, I got some hoppy notes of grain and buckwheat and honey. Roasted almond and monk fruit were in the after taste, because it was certainly nutty, and had a general sweetness that was a little bit hard to describe….like how monk fruit is sweet, but not really.

In terms of preferences, this was a 75, but because I plopped my bags sachets into my tumbler and drank them fairly often, I am upping the rating a little bit. Most importantly, it was an roasted oolong that was very light and easy to drink, so that makes a difference overall. I would not reach out for it, but it is more sophisticated than any average tea.

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Evol Ving Ness
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Just about roasted oolongs? :)

Daylon R Thomas
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;)

Evol Ving Ness
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Evol Ving Ness
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Just about roasted oolongs? :)

Daylon R Thomas
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;)

Evol Ving Ness
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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.