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Daylon R Thomas drank Dark Roast 10 Year Aged Tieguanyin by Verdant Tea

1735 tasting notes

This was better than the previously aged Tie Guan Yin I’ve had, but I didn’t enjoy it as much as I thought I would. It has that stained wood quality that I’m not a huge fan of, but that note is made up for by its sweet, cedary character. I really understand why sandalwood would be the comparison for it’s spiciness. I made it gongfu, steaped for 30 seconds after five second rinse, and it is sweet and very similar to coffee, but not in a way that you would expect. It has the roasted, sweet berry acidity of coffee, but it tastes more like a coffee berry than anything else. So, surprisingly fruity. I would probably drink this more often in the winter, but not something that I would buy again. I honestly wanted just a sample, but got the full ounce on sale. I’m not sure if I want to steep it a third time though, because the woodsiness is still holding me back.

I think that this tea deserves a higher rating in quality between a 80-95, but in terms of taste, it’s closer to a 65-70 for me because of preference. It might be good western with cream and sugar, though that may be blasphemy. Maybe there are better ways of brewing it that I haven’t figured out yet.

Flavors: Berry, Coffee, Dark Wood, Earth, Sweet, Tar

Preparation

200 °F / 93 °C 0 min, 30 sec 5 g 6 OZ / 177 ML

10 years ago

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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.