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Daylon R Thomas drank No. 32 Snowfield Oolong by Steven Smith Teamaker

1608 tasting notes

Surprise-it’s been more flavorful as a coldbrew. I stuck some, maybe 3-4 grams or more in my bamboo tumbler and let it sit and steep as I worked today. First time after about an hour it was creamier and sweeter than when I had it hot. It had the Qin XIn texture and pineapple skin floral flavor, but the mouthfeel was fuller cold. Second time I refilled my bottle, and more cream. It was subdued, but then after about 10ish minutes, diffused faster than the first one. Lilac was prominent in a soft green edamame-ish body, and then a sweeter finish sneaking up. The drips of remaining water at the bottom soaked more juices from the tea basket/strainer, and were heavy with pineapple taste and acidity, almost being a nice ripe flavor. I decided for another go.

After an hour steeping…not much. Darn. Either way, there’s improvements. I will have to do another tumbler test with the tea but with less leaf and cooler than 185 F water to see how it does.

Flavors: Cream, Floral, Green Melons, Pineapple, Snow Peas, Soft, Soybean

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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.