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Daylon R Thomas drank PANLAN QI LAN YANCHA OOLONG by Hugo Tea Company

1705 tasting notes

I’ve had this one before, though a previous harvest. I was not precise with it, and instead brewed it based on color and aroma each time, making adjustments as I went. I’d guestimate a 30 second threshold with 15, 30, and so on additional seconds using 5 oz of water at 195.

This oolong stands out for its sugar mineral and lavender notes. Every once in a while, it will get nutty or lean in a more oxidized jasmine direction. Unlike the one I had, this had a bit more roast. I will be honest-I actually liked the previous one I had more than this one since I think the roast overpowers some of the more nuanced aspects of the tea. I got more of a gingery note last time, whereas today, it was more white pepper and charcoal under the woody tea profile. Luckily, there’s a green grape quality I got from steep 3 that I usually don’t get from Wuyi teas after I kept the timing between 3—45 seconds. It’s still greener than other Yanchas, and if you like more floral ones, this is a safe bet. I am glad that it’s being sold now, anyway.

Flavors: Floral, Jasmine, Lavender, Mineral, Peppercorn, Roasted, Roasted Nuts, Sweet, Wet Rocks, White Grapes

Preparation

195 °F / 90 °C 0 min, 30 sec 5 g 5 OZ / 147 ML

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derk
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The first Qilan I had – Qilan Trees from White2Tea – gave me a fond tasting memory of champagne grapes :)

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derk
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The first Qilan I had – Qilan Trees from White2Tea – gave me a fond tasting memory of champagne grapes :)

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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.