Daylon R Thomas Send Message

144 Followers / 149 Following

Recommended

Daylon R Thomas drank Yu Lu Yan Cha Black by Verdant Tea

1726 tasting notes

I nominate this tea as my favorite black from Verdant I have tried so far, and I wish I got more than two samples of it.

I tried it western and a sloppy gong fu rendition of it French Press style. What I loved about it: the lack of astringency, the immensely sweet floral chocolatey notes, the cocoa and sweat potato background, and just enough dry texture to contrast with the growing honey notes and mild citrus that come to the foreground. It got lighter, but again, the brew got naturally sweeter. The first few steeps had the most cocoa, but it blends with the rest of the notes. And I could press this seven good times western to serve 4 grams in 10 oz of giant mug goodness.

So I was unabashedly biased towards this one because it is a medium black that blends all the right elements to a cocoa honey finish in notes. This is a smooth enough tea to introduce some newbs with a little bit of sugar perhaps, but it is good enough for lighter hong cha lovers…albeit it was more light to medium for my palette. The price is actually not bad either, but it is not cheap. I’d be interested to see what I can blend with it, but overall, it was my favorite of Verdant’s teas because it combines the elements of black tea just the way I like them. I have no idea if any of this was useful for you to read. Oh well, try a small sample for yourself.

I Like This

12 likes

0 comments

People who liked this

Profile

Bio

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.