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Daylon R Thomas drank PANLAN QUE SHE YANCHA OOLONG by Hugo Tea Company

1729 tasting notes

Excited about this one as I got my order. Sparrow’s Tongue are harder to find, and based on my reception of their Red Robe and Qilan, I had a feeling I’d like this one too.

I only got about 5 grams in my Manual Teamaker, so I only had one session using roughly 190 F water in 120-150 ml. Mineral and roast are very prominent, but it’s layered as expected. First steep is the most intense and heavy with stone and ore, but some peatiness shows through. Second steep was the most complex, starting off with smoke, earth, peat, plum, sugar, mineral and peat again in the finish. Extremely smooth and well rounded. The later steeps yielded much the same thing with salt and raisin, but got more woodsy and more prominent in floral “water char”.

I was really pleased with it, but wish I got more than 6 brews. The fruit notes are what I want in my rock oolong and actually prefer in conjunction with healthy peatiness, though the Red Robe and Qilans are a little bit more durable. Overall, a good rock oolong that can go toe to toe with more expensive ones in terms of flavor, not necessarily longevity.

Flavors: Char, Metallic, Mineral, Peat, Plum, Raisins, Red Fruits, Roasted, Roasted Nuts, Salt, Smoke, Sweet

Preparation

195 °F / 90 °C 0 min, 30 sec 5 g

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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.