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Daylon R Thomas drank Wild Tong Mu Guan Zhengshan Xiaozhong by TheTea

1723 tasting notes

I’ve tried it barely once since my last note again. I decided to say screw it! I’m plopping maybe 3-5 grams of the tea in a tall mug western with 1 min 30 sec, 2 minutes, 3, 4, and 5 hoping it’s not too astringent or bold to pushout the more subtle flavors like what’s happened before this way, even overleafing it gong fu. Instead, it’s rich, silky, fruity, and malty with just three dry leaves floating above the hot water. The second steep was dense enough that it reminded me of honeybush overall, even bordering on rooibos….but much sweeter. It’s the cocoa pineapple peach black tea I love in terms of its imaginary flavours. I was soooooo relieved. Best feeling in the world when you can drink an expensive tea while busy from a long day AND STILL ENJOY IT.

Flavors: Apricot, Cocoa, Malt, Pineapple, Tea

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Leafhopper
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Glad to know this tea can withstand Western brewing!

Daylon R Thomas
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Last few times have been like tasting a citrus oil malt bomb, but it was well balanced this time enough for me. Though I had a headache, and craved something harsher for the bitter cold.

Leafhopper
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It’s hongcha weather here, too. I need to find a lapsang in my tea museum. I even have some of this one somewhere.

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Leafhopper
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Glad to know this tea can withstand Western brewing!

Daylon R Thomas
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Last few times have been like tasting a citrus oil malt bomb, but it was well balanced this time enough for me. Though I had a headache, and craved something harsher for the bitter cold.

Leafhopper
Delete

It’s hongcha weather here, too. I need to find a lapsang in my tea museum. I even have some of this one somewhere.

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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.