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Daylon R Thomas drank Medium Roast Osmanthus Oolong by The Mountain Tea co

1155 tasting notes

Another one I got out of curiosity and the description online. Caramel, coffee, and cocoa were the notes that sold me.

Something told me that this was a tea specifically designed for Gongfu. I’ve had it western for comparison later on, but the roasted nutty vegetal character this has hides the natural sweeter notes like honey, caramel, coffee, and cocoa. This is one that you honestly have to master steeping in order to fully enjoy. Gongfu means “skilled art” after all. Also, the water should be between 190-to just under boiling to enjoy.

#1. Rinse that is really a 15 second steep. Creamy, nutty….caramel?

#2. 45 seconds. Nutty, caramel, smooth, light…and even a little bit like coffee. Dig it!

#3. 60 seconds. Not nearly as strong as the first or second steep, but still complex. Maybe toffee, but not quite. Somehow, it reminds me of a Dian Hong.

#4. 80 seconds….over steep at around 2 1/2 minutes. Very forgiving. More floral, but still reminiscent of coffee. Awesome while listening to Linkin Park under thunder.

#5. 6 minutes after incremental checks. Mostly nutty, and kinda like toffee.

Overall, I was surprised and impressed. Much sweeter than I was actually expecting. It was almost exactly what I was looking for when I was painting. I can’t help but wonder now what the regular osmanthus one tastes like…

Anyway, the Gongfu session is easily a 90 for me, but western a 70. Subjective, I know, but one that I really like. Not quite sure who I would recommend this to.

Flavors: Caramel, Coffee, Floral, Nuts, Salt, Smooth, Toffee, Vegetal

Preparation

200 °F / 93 °C 0 min, 15 sec 1 tsp 6 OZ / 177 ML

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First Off, Current Targets:
Taiwan Sourcing Luxurious Jade Sampler (FRICKIN’ PRICEY)
Taiwan Sourcing Longhan Nectar Red Oolong

The best Alishan and or Lishan for the best price
The best Jade Oolong Period.
The best Dancong Period.

What-Cha:
Nepal Jun Chiyabari ‘Himalayan Tippy’ Black Tea
Lishan (I’m always stocking up on it)

My wish list is fairly accurate though it is broad.

Current Favorites:
Shang Tea/Phoenix Tea:
Tangerine Blossom

Golden Tea Leaf Company:
Iris Orchid Dancong Oolong
Dung Ting Oolong (green)
Ali Mountain Oolong

What-Cha:
Taiwan Amber GABA Oolong
Vietnam Red Buffalo Oolong
China Yunnan Pure Bud Golden Snail Black Tea
Taiwan Lishan Oolong
Kenya ‘Rhino’ Premium White Tea

Hugo Tea: Vanilla Black Chai

Liquid Proust Teas:
French Toast Dianhong
Nostalgia

Floating Leaves Tea:
Dayuling

Beautiful Taiwan Tea Co.:
“Old Style” Dong Ding

Me:

I am an MSU graduate about to become a 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), 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 with a dominant Eastern Asian influence. 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.