Daylon R Thomas Send Message

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Daylon R Thomas drank Kenya 'Rhino' Premium White Tea by What-Cha

1746 tasting notes

My friend Rich was going to do a food competition in conjunction with the Olympics at work, and he was going to whip up a recipe for a Kenyan cake which usually goes with tea or coffee. To make his project more geographically focused, my mom wondered if I could lend some of my personal amount of this tea. I hesitated since I usually drink it straight, but then I experimented with sugar, and it was a success. My mom loved it. Rich-who very rarely drinks tea-really liked it. Then I really liked it with sugar. The sweeter maple profile of the tea was incredibly noticeable with sugar. This good thing could not be more of a mixed blessing.

This tea is one of the most flexible ones I’ve had because of how easy it is to brew. I like it with a lot of leaves gong fu in short steeps, I like it western, and I like it Grandpa. Now, I like it with sugar. This is bad news for the health nut of a type 1 diabetic.

I’m having a harder time drinking the tea straight though it’s still solid. I can still drink other teas straight fine, but a more limited selection of them mentally. My cravings for ingredients like vanilla or something extra like cinnamon have gone through the roof. Then with my energy issues which is obviously attested to caffeine addiction and tolerance, I’ve been craving something more robust for my mornings. Now I have an obsessive craving for masalas-the tea that I have the least of right when I went over my budget. This really isn’t a big deal, but you know, habits and first world problems.

The good news is that I get to keep my stash since Rich’s work scrapped the food competition idea. Bad news is I need to hold off another massive buy from What-Cha for a while.

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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.