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Daylon R Thomas drank Roasted White Buds Chelan by Morima Tea

1705 tasting notes

I liked this one. I didn’t love it…though at the same time, I deeply enjoyed it every time I brew it. It’s a little bit fruitier than the different leaf rolling I’m used to for a Qi Lan, but it’s somehow earthier/less woody. So peach, vanilla, earth, roast, petrichor, nut shell…in an nut shell. I plowed through the last of my sample in bulk…maybe 9 ish grams? I don’t know, the leaves were small and I brewed it in flash 15 second steeps. Quite good and smooth, but enough caffeine giving me a burn.

Second brew is giving me sweeter qualities, dare I say it? Chocolate, florals, minerals, PEACH, earth, dirt, brown sugar. The earth/sweet combo in how it hits the back of my tongue and the roof of my mouth remind me of some Hojicha. I probably could have avoided that flavor with less leaf. I still get plenty of sweetness and fullness that makes the tea so typically oolong.

I really like this tea, yet the dirt/earth qualities is what prevents me from being something I’d drink every day. I still like the other style of Qilan more because I prefer more florals…nevermind that’s a different kind of earthy note…if that makes even a lick of a sense. I’d be curious to see if anyone else has had a tea like this one. I know Teaforme wrote about one on a vlog, which was what inspired me to finish it off today. Between 78-80 for me personally.

Flavors: Autumn Leaf Pile, Brown Sugar, Chocolate, Dirt, Earth, Hazelnut, Mineral, Nuts, Orchid, Peach, Petrichor, Roasted, Sweet, Thick, Vanilla, Violet, Wood

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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.