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Daylon R Thomas drank Goblin King Blend by Geeky Teas

1726 tasting notes

Had to try this one first. It reminded me of the babe. Anyway, one teaspoon in eight boiling ounces after 2 minutes and 45 seconds. Peach, apricot, malt, and sweetness primarily come through. I could partially taste the other ingredients, but the ones I listed were dominant and mildly astringent. The peach was intentional, and any fan of the movie would know why. It was so smooth and so sweet on its own-no need for sugar whatsoever. Can’t say that cream, sugar and honey wouldn’t compliment it though.

It certainly made my day. Little obscure references are too few. I needed a reminder of one. Thank you Nicole, and thank you Geeky Teas!

I think almost anyone would enjoy this, but the audience is obvious. Some oolong lover might enjoy this one if they brew it lighter to get the same type of apricot note in their tea. Newbies would certainly like it, and certain connoisseurs might make an exception for flavoring this once.

Flavors: Apricot, Astringent, Berries, Fruity, Malt, Peach, Smooth, Sweet

Preparation

200 °F / 93 °C 2 min, 45 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.