Daylon R Thomas Send Message

122 Followers / 130 Following

Daylon R Thomas drank Cape Jasmine Certified Organic Taiwan Oolong by Taiwan Sourcing

1155 tasting notes

I filled my little strainer a bit more full. I’m guessing two to maybe three teaspoons. Same tasting notes: Dominant jasmine with a peachy creaminess and a pistachio nut aftertaste. I actually like this better western and Grandpa style. I don’t know what I was thinking last time I tried it. This is actually a really lovely Jasmine tea. A part of me still prefers green ones, but I’m loving the nutty aftertaste right now. Plus I’ve been craving it. Maybe it’s a seasonal thing since this winter has edged toward spring. Thank you inconsistent Michigan Weather, and thank you Global Warming.

Flavors: Creamy, Jasmine, Nutty, Sweet

Preparation

185 °F / 85 °C 3 min, 30 sec 3 g 7 OZ / 207 ML

I Like This

10 likes

1 comments

Fjellrev
Delete

Ooh, a pistachio note. Interesting.

People who liked this

Comments

Fjellrev
Delete

Ooh, a pistachio note. Interesting.

Profile

Bio

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.