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Daylon R Thomas drank Fruity Lapsang Souchong by Trident Booksellers and Cafe Boulder Colorado

1726 tasting notes

Got this one because I didn’t think I’d be getting any tea from Wuyi Origin or White2tea anytime soon. I saw a few descriptions of what I think was this tea on those respective pages, and if I ever got the chance to try Fruit Bomb, I wanted to see how this compared.

I’ve only done this in a failed gong fu attempt, and western so far. Blackberrys is what I always get with malt, sugar, and…honey. I’m starting to get tired of that note. I got the rose in the gong fu session, but then it got too light and thin. There’s gotta be reason why it lost it’s lustre early… I think I oversteeped it on brew 4. This one was not as complex and surprisingly, it wasn’t as sweet as the Floral Lapsang. Again, I think I drank this one in a rush, so I will have to come back to it.

It’s good and approachable for a newcomer, but I’m not settled on this tea yet. This is the last of the black I needed to write for Trident, but I’m just starting for rest of the stuff I got. There are a few oolongs and whites that are out of stock now that I will not be able to upload a picture of…unless I intagram them myself. Luckily, they put their tasting notes on the bags so I can have a better idea for comparison.

Flavors: Blackberry, Floral, Honey, Rose, Sugar, Sweet

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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.