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Daylon R Thomas drank Himalayan Shilla 2016 No.517 by Zhao Zhou

1705 tasting notes

I am backlogging backwards, and divided this one up in 2.5 grams increments. Gong fu would totally work well for this one, but I am not sure if I would get too much of a difference. I brewed this in a strainer in my mug for three minutes, four, and five each time.

Cocoa was definitely in the aroma with the usual autumn leaf pile warmth, but chestnut and bread were dominant in smell and taste dryleaf and after brewing it. Again, the company’s description represents it well: “Its Bouquet-like character combined with the freshness of a green tea makes a lovely tea-experience. The usual taste of bread and chestnut is now supplemented with a smild citrus flavour.” And man, was it buttery and bready in flavor, and thick in texture. Malt were one of my notes since I brewed it so long. It was very similar to a Darjeeling black, but since I’ve had a few of these oolongs before, it tastes like any Nepal oolong-i.e. excellent.

I don’t have much more to say than that, and I wish I could have gotten a little bit more to experiment with it Gong Fu. I was still very pleased and I definitely recommend this tea. It is a little bit more of a snobs tea (looking at you Darjeeling and Nepal Lovers), but I do think it is approachable for a new drinker.

Flavors: Autumn Leaf Pile, Bread, Chestnut, Citrus, Cocoa, Floral, Malt

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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.