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Daylon R Thomas drank Ursa by Artemis Tea & Botanical

1729 tasting notes

This is the first tea I saw on instragram for Artemis, and wanted to try it, and I finally got some. HEAVY on the berry in smell and profile with a like of the cocoa like dark chocolate in the dry leaf, and the same goes in the brewed flavor western. The yunnan teas are a bit faded in the background in the first cup I made because the berries and wine skins dominate. The second cub (heehhehe get it? This was a typo that I decided to keep, ’cause ursa, ’cause “cup”) I rebrewed western had much more of the Yunnan Black with a smooth profile blending into the cocoa nicely with a little bit of chocolate tannin in the aftertaste despite being on the way lighter side of tea.

This one is like Byzantium’s older berrier sister. It was what I hoped for, and I really didn’t need 60 grams of it, but it’s a very good tea I don’t mind having around with all the others. No ratings yet, just enjoying it for the different take on a berry blend. To think of it, this tea reminds me of the Icewine flavored teas I used to get from Canada…

Flavors: Berry, Blueberry, Cocoa, Dark Chocolate, Grape Skin, Raspberry, Red Wine

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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.