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Daylon R Thomas drank Taiwanese Wild Mountain Black by Whispering Pines Tea Company

1729 tasting notes

Summer of 2018 Harvest

Quick log: I’ve been deeply satisfied with this tea, and again, I am so glad I pre-ordered it. The notes are all top notch, especially the immense blackberry ones I get in the tea. The minerals are also thickly sprinkled in like caramelized sugar crystals. I also get a little bit of a spicy sage or blackberry leaf note in the accents amidst its malty fruitiness, though the tea does have a savory quality bordering on a refined desert. Brenden’s description of funnel cake and pastries is also apt, especially the fig descriptor. My mom was close to stealing my cup of this one because it was so sweet and satisfying.

Easteaguy’s notes does this one the most justice, so I’ll leave this note here as a quick experience and recommendation. It is a little pricey, but it’s not too far off from similar teas I’ve had that were more expensive, very few of which were cheaper. I’ve only had this tea western so far and can vouch its durability for five cups straight. I’ve yet to do it gong fu. I’ll write a more detailed note in the future. Other teas await, after all.

Flavors: Blackberry, Brown Sugar, Burnt Sugar, Caramel, Malt, Pastries, Pleasantly Sour, Sage, Sweet, Toast

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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.