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Daylon R Thomas drank Queen of Kyoto by Magic Hour

1726 tasting notes

This is the April Wanderlust monthly tea from my supscription that I meant to post before the 2023 week blackout.

I don’t have too much to add on this one. I had some hopes and dig the corresponding theme to the Kyoto season, and I think this is a spring tea, but I’ve had better Cherry Blossom tea. Cherry comes through, and since there is no actual cherry blossom, it comes off as a little generic. There’s cool layer of texture and the aprioct and rose adds more sweetness that could have just been tart. I have only brewed it twice, and honestly lost interest after cup two.

I’m not ready to rate it yet, but compared to the other wild flavor combos, I found this one pretty conventional. I may be too harsh, so we’ll see what I conclude. I’ve got more of this sample to go and I would recommend it as a good tea for sure, it’s just not as distinct as the other blends from the company. Now, I’m enjoying my oolong stash and honestly just want to get certain teas from certain places. That will probably change come summer when the harvests are in, and I’m missing some Bohemian Breakfast at the moment.

Flavors: Apricot, Cherry, Floral, Rose, 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.