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Daylon R Thomas drank Eco-Cha Club Batch # 31 Light Roasted Phoenix Village Oolong Tea by Eco-Cha Artisan Teas

1155 tasting notes

This tea made me join the club. I was a month late to it, but they fortunately had some leftover, so I got it when I could and I am very glad that I did. The company’s description is pretty awesome, and it is very close to some of the traditional Dong Dings that I’ve had. This is a Dong Ding from Phoenix Village after all.

I got all kinds notes from the smell and the taste, but I think the websites description gives it justice.

“The aroma is strikingly reminiscent of fresh scones, cinnamon and brown sugar. The brewed tea offers a thick, smooth mouth feel, with notes of Swiss Chard sauteed in butter. Overall, is has a balanced, sweet and mildly astringent character, with pronounced buttery, brown sugar and savory dark green leafy vegetal qualities. "

This was true gong fu and western. Western was a little bit more savory, whereas gong fu highlighted more vegetal and sugary notes. I got something similar to squash every once in a while in the middle of the body, but the Swiss Chard butter notes with the consistently sweet finish was true in every brew.

I was impressed with this one because it occasionally bordered on dessert like, but was never too sweet and always finessed. I actually liked it over the Da Yu Ling that I have which is saying something. If you can grab it, get this one on their reserved teas section of their website. This one and the Honey Fragrance are my favorites from the club so far.

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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.