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Daylon R Thomas drank Sun Moon Lake Black Tea (Red Jade #18 Cultivar) by Golden Tea Leaf Co.

1724 tasting notes

Brewing this tea lighter was what did the trick for me-I would estimate 3 grams or less in 6 oz and I kept returning to it whenever I would brew this amber beauty up. The menthol was there, but it was not as strong. I got more caramel, butter, and some sweet fruity notes in the viscosity. I got the citrus, amidst the smooth malt. I was getting some red grape hints in the malt-I know, weird note since I already had citrus, but they were hovering in the middle of the second steeps cool down. The third steep smelled like a saffrony malty black tea, a little cooked tomato like. The after taste of this one reminded me of rose hip beginning at the mid sip. I’d be interested to see if anyone else got that.

I can say I enjoyed this more as I savored the sample and it is without a doubt a high quality black tea. As much as I was impressed by this one and would recommend it, it still is not something that I would make a staple in my cabinet out of sheer preferences. This black tea is without a doubt versatile, and fits perfectly into what I think anything Assam like should taste like, this really is a hong cha mouthfeel snob’s tea.

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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.