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Daylon R Thomas drank No. 20 Jasmine Nectar by Steven Smith Teamaker

1736 tasting notes

I didn’t expect this one to be a hit. I expected good and unique. Instead, it’s a tea on the levels of good as Rose City Genmaicha. The smell is incredible, fruity and floral with some household freshening spice hints. Having cardamom and ginger with a jasmine tea would probably clash badly, but the flavoring, rose, and osmanthus smooth this out. I actually didn’t really taste the jasmine that much. First brew is primarily jasmine, nectarine, and rose. As it cools, the ginger is a little more prominent with the osmanthus. Second steep was more cardamom, but it’s not dominating. It enhances the rose and nectarine in a skittles like effect. Got it to the third cup, more ginger. Good hot or cooled way down.

So yeah, in short, it tastes like skittles. Taste the rainbow this spring. I will likely down this soon.

Flavors: Candy, Cardamom, Floral, Ginger, Green, Jasmine, Nectar, Nectarine, Osmanthus, Rose, Smooth, Sweet

3 years ago

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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.