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Daylon R Thomas drank Fujian Narcissus 'Shui Xian' Wuyi Rock Oolong Tea by What-Cha

1733 tasting notes

Well, 90 is starting to look my norm. Anyway. What-Cha had almost every variety of tea that I’ve been hunting for, and all at pretty good prices. I’ve also had the tendency to pick vendor favorites. This is not one of them, but don’t worry. I’ll be writing about them in the all too near future.

I like yancha’s and I wanted to compare this rendition to the stuff I got from Berylleb. Every tea is different, and every Shui Xian I’ve had has definitely been different. Actually, kinda similar to a Dark Roast Tie Guan Yin and a Big Red Robe. This one is incredibly smokey, and very sweet. The caramel note here is thicker, almost like a cooked or a burnt caramel. Maybe brown sugar. There’s also a little bit of tobacco and coffee in the notes. Plus something kinda boozey. Whisky or rum. So many re-steeps…

Bottom line: a good, complex Shui Xian. If your looking to try one, or a fairly smokey tea that has some nice sweetness, you want to start with this one. More for experienced drinkers or the mildly adventurous, but newbies might like the subtleties and odd sweetness.

Flavors: Brown Sugar, Caramel, Flowers, Smoke, Sweet, Tobacco

Preparation

2 min, 0 sec 1 tsp 6 OZ / 177 ML

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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.