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Daylon R Thomas drank Dark Roast Anxi Qilan by Verdant Tea

1725 tasting notes

Thank you for the free sample!

This tea was interesting and better than I expected, but I was not in love. I’ve had Qilans and I prefer them to most yanchas, so having this from Anxi was welcomed new experience. I’m also picky with rolled oolongs that are also roasted.

It was pleasant, floral, and softer than what comes to my mind with “dark roast”. In was more toasty and woodsy, which was the way I like it with pronounced florals like honeysuckle and orchid with something that vaguely like jasmine. It also had the berry notes at the end of some steeps, kind of like raspberry, but they were also very faint. It resembled a Qilan for sure in terms of roast and some florals, but if I were to drink it blind, I would have guessed it was a roasted Tie Guan Yin because of its texture and its buttery orchid florals.

I liked it, but I would not purchase it just out of preference. I only recommend it for those who are a fans of this terroir because it is a good example of what they can do in Anxi. I’m with a lot of the other reviewers in that I’d prefer an actual Qilan, but this roast was better than others I’ve had.

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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.