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Daylon R Thomas drank Alishan High Mountain GABA Black Tea by Taiwan Sourcing

1705 tasting notes

I got a sampler pack from Taiwan Sourcing to see what their tea was like, and when I saw they had a sampler for GABA in green, black, oolong, and roasted oolong, something beckoned me to get it. I am a college student in need of caffeine AND relaxation. Based on my experience with GABA before, I can get exactly that. Although the studies for the GABA are contradictory, some do show promise for those with ADHD or ADD, and I’ve almost been diagnosed with one of those conditions, so they help me.

This one had a molasses type taste which I was kinda expecting based on the distinct possibility that I’ve had black Jin Xuans before. I brewed this in a combo of gongfu and western, starting off with 15 seconds. Sweet, and molasses like, but too light. At 30 seconds, more molasses and an Asssam like malty note. Still sweet, and definitely like a black tea.

Steep 2 at about 50 seconds, there’s again molasses but with a strong sweet potato starchiness. Something about it almost reminded me of a plantain. The same went for steeps 3 and 4 each at about 2 and 3 minutes.

Mandala’s Black GABA has my favoritism for now, but I think that this one requires more experimentation to get the other flavors that are hiding. Really enjoyable, though I was expecting a little more. Expect an eventual update on this one.

Flavors: Earth, Floral, Grass, Malt, Molasses, Nuts, Sweet, Sweet Potatoes

Preparation

205 °F / 96 °C 0 min, 15 sec 1 tsp 7 OZ / 207 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.