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Daylon R Thomas drank China Fujian 'Jin Jun Mei' Black Tea by What-Cha

1705 tasting notes

Rando Experiment Note:

I decided to combine this one with the Fujian Black Jasmine I got from What-Cha. I was bad and did not measure, but I eyeballed it beginning with the black wiry jasmine black leaves, and then topped it with the golden Jin Jun Mei as the foreground. I tossed them up, and poured some water that I should have heated more. I let it sit for 30 seconds, and was surprised at the punch of flavor. It tasted like a sugary lychee candy or a Japanese cold drink you get from a store. I was impressed by my lukewarm accident.

Moving on to a more proper steep of a hot 195 F and two minutes, this one had lychee as a main note, followed by jasmine, rose, malt, grains, and finally thick dark chocolate. Viscous, silky texture, and medium body. I finished it quickly, but sweet flavor and aroma remained in my empty cup. It remained like brown sugar at the bottom of a cookie pan…but FanCY.

Anyway, this is a fun note. I usually don’t blend my teas since I’m a purist, but I have a lot of tea, and figured this make a fun combo of note. I didn’t expect the tea to be as rich as it was. This little experimental session is credit to this teas desert like qualities and to the quality of the scenting of the Jasmine.

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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.