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Daylon R Thomas drank Russia Host Tea Estate by What-Cha

1705 tasting notes

I brewed this one for about two minutes at first with boiling water. Malty, smooth, sweet, with a little bit of tannin. Steep two for about 2 min and 30 sec and water at 190 degrees. Still malty, smooth, and sweet, but more cocoa and sweetness coming through with sweetness. Steep three at three minutes, and a stronger surge of malt, cocoa, sweetness, and a sneaking fruitiness.
I stopped, put the leaves in the fridge over night, and steeped it again at three minutes and fifteen seconds. Stronger fruitiness-almost citrus like hinting the dominant malt and cocoa, almost dashed by caramel. Steep four at about four minutes, and even sweeter with the same notes, but a more recognizable fruit. Cherry? Steep five at four minutes and 10 seconds. Something like chocolate covered cherries or raisins. I’ll stop here. Stored in the fridge again. The adventure to be continued another day.

I gotta say, I liked this black tea way more than the handmade one, though I need to sample that one again. This one was considerably smoother and sweeter. The first steep was okay, but as you can infer, I enjoyed it more and more as I steeped it. Maybe the fact that an ambrosia apple and an orange were close to the leaves in storage had an effect, but this tea has been one of my favorite samples so far from What-Cha.

Flavors: Astringent, Caramel, Cherry, Chocolate, Cocoa, Malt, Raisins, Sweet, Tannin

Preparation

185 °F / 85 °C 2 min, 0 sec 1 tsp 8 OZ / 236 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.