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Daylon R Thomas drank Cherry Pie Fujian Tea by A Quarter to Tea

1705 tasting notes

Taste and smells like a mega syrupy cherry pie. Dy leaf scent is like finely cooked crust drizzled in sugared up cherry glaze. Or that’s the graham cracker I’m perceiving.

In terms of taste, it is incredibly similar to the Chocolate Cherry Latte Oolong. Strong cherry with a smoother tea base. The Fujian is pretty chocolaty for a black tea base, but I kinda expected that from the description and my experience with this particular tea. I also taste the vanilla, but it goes back and forth from the cherry. Unlike the Cherry Latte, there is a little bit of a tartness similar to cherry cough syrup which I’m a little bit hesitant about. Some might consider the cherry syrup aspect to be more like pancake cherry syrup or the thick cherry sugar syrup that you cook in the pies. That tartness is really coming from the rosehip and the raspberry leaves, which is good and realistic, but an ingredient that I hesitate about personally. Sometimes, they overtake the vanilla but that could be just me.

I’m really glad that I sampled this tea and again I’m impressed with the Fujian tea base and the cherry flavoring. The thing that I wasn’t a huge fan of was the aftertaste from the rosehip which is just a personal preference. Rosehip IS basically the border of fruity too fruity for me despite my affiliation for fruity teas. It is also really close to cranberry, which I usually prefer in a cold drink…until I find a tea that makes me change my mind. I guess I like tropical fruit and stone fruit more in my tea. It also has the same occasional flatness that the Cherry Chocolate Latte can have if over or under steeped. I’m losing the flavor too much in those moments. Hence me having a heftier sample to experiment with.

I’ll be writing more about this tea since all I know that I like it but not in love with it as I have been with some of Lauren’s other teas. So I’m not making a full judgement yet.

Flavors: Cherry, Chocolate, Fruity, Graham Cracker, Malt, Rosehips, Tea, Vanilla

Preparation

200 °F / 93 °C 2 min, 45 sec 3 g 6 OZ / 177 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.