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Daylon R Thomas drank On Wisconsin Jade Oolong by A Quarter to Tea

1733 tasting notes

I did not expect the cup to have a green color. Talk about packing devotion to your home’s football team. My University’s school colors are Green and White, so the football reference does not bother me. The cheesecake flavor is also a devotion to the state for it’s famous dairy.

I brewed it at 180 F and 1 min 45 sec-1 teaspoon (half a sample package) and then waited till it smelled the way I liked for the re-brews. Some where shorter than the initial steep and some where way longer, as in 5 minutes in the late brews.

Well, I got this hoping it was like the Vanilla Cider Panna Cotta. It has the same essential taste without the clove and apple, not so much the vanilla. Like I said in the Apricot Tart Jade review, I prefer the Vanilla Cider Panna Cotta Jade Oolong because it had more flavors that I like-namely the clove and the apple, but this keeps me good company. The honey is what replaces the apple and it compensates pretty well. The florals are light, but pleasantly noticeable in the background. They were even more noticeable in the later re-brews. Overall, it is a sweet guiltless desert tea that I might get more of. I can’t wait to test it out in my tumbler.

…Crap. It excels the tumbler taste test. The floral, honey, and cream notes are accented with more water. No veggie notes or and very little fake-ness. My mom and brother who prefer sweetener in their tea also really liked it. This means I can definitely live with more of this tea. It also means that I am tempted to spend way more money on more tea I do not need. Crap…

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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.