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Daylon R Thomas drank Japan 'Golden Valley' Yabukita Black Tea by What-Cha

1729 tasting notes

Thank you Alistair for this sample. I decided to finally brew my 2020 sample during a cold, winter day with the mega storm passing through as I grade. Japanese blacks are always extremely woodsy for me, and are usually a strong hit or miss. This one is a happy medium with a nice bit of complexity.

I should have aimed to use more water to cut down on some astringency, but I did three flash point gong fu sessions. Eastteaguys florid description is on point. Like other Japanese blacks for me, there is a cherry wood quality to it that is pretty nice, and heavy with plum, dark chocolate, malt, drying straw, and sweet wood. It’s very earthy, and kind of feels like a darker hojicha. The texture is incredible despite the bitterness I got, and the color yields a deep red that’s gorgeous to look at.

It’s a good tea that fits a lot of what I like from most teas, though it’s a little bit woodsy and bitter for me to get more of. I could brew it more carefully next time to improve my enjoyment, but I know how Japanese blacks can be. I still recommend it for people trying out Japanese blacks. I could see this tea blending with roses pretty nicely personally.

Flavors: Astringent, Bread, Cherry Wood, Dark Bittersweet, Dark Chocolate, Dry Grass, Drying, Plum, Straw, 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.