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Daylon R Thomas drank Nepal Needles by Trident Booksellers and Cafe Boulder Colorado

1726 tasting notes

Doing it again semi gong fu. I got the same hoppy malt profile like a medium or nice ale or lighter beer with some red or green grapes and citrus. I’m also adding hay to the mix, and a little bit of sweet potato. There are definite Jin Jun Mei components and occasional orange citrus quality in the finish, but that could be what my brain interprets as hinted-fruity.

I’ve only gotten through three cups so far, 4-5 grams in 5 oz and beginning with 30 sec, 45-50, and now closer to a minute and 5 seconds. It’s not as forward as when I did it last time, but keeps bringing out a gold amber color in each cup. The needles remain a gold brown after brewed, mixing the trichomes in the liquor, and the later longer steeps were a lot softer with some nice malt and little bit of tannin.

I’m not settled on this one for a rating yet. I do like it and thinks it’s a good quality golden needle style tea, but I wouldn’t drink it all the time. The tea is a delicate and flexible, but easily muted. There are more dimensions and layers this time around than when I brewed it western.

I’ve liked it more in Spring and Summer right now than in the colder months for some reason-again, it could have been the brew. Maybe the sunny vibe of the tea goes with a sunny season. I also need a little bit more sweetness for my diabetic American palette. My black teas and pu-erhs are usually the most neglected in my collection, whereas I will always finish the oolongs before expiration. I’m afraid I just might have this one and the Kumari Gold sit around as I finish those.

Flavors: Alfalfa, Beer, Citrus, Drying, Floral, Grape Skin, Grapes, Hay, Hops, Malt, Smooth, Sweet Potatoes, Tannin

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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.