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Daylon R Thomas drank Organic Osmanthus Golden Tip Black Tea by Adhara Tea and Botanicals

1726 tasting notes

I loved this one, avoided it, and now I’m one cup away from a sipdown. This is a current tasting note as I write as well as a backlog. This tea can be extremely malty either gong fu or western. Sometimes I crave it because it’s got the reason why I started drinking unflavored and unsugared black teas with a little bit of osmanthus for fun, and other times there’s a little bit too much tannin. Sometimes I can get cocoa, other times I get wood, malt and tannin overpowering the osmanthus.

I’ve been on a latte kick as of late trying to cut back on coffee for less acidity, plus adding collagen protein to justify the calories, so I decided to do it with this one. I went friendly with about four teaspoons, four minutes, and then just sweet creme and collagen. It was malty, cocoa-like, with just a wisp of peach and osmanthus lifting beneath the malt and cream. This was a good decision to get through more tea in a faster amount of time.

I rebrewed it again straight, and it was a perfect cup of malt, tannin, cooca, and florals. So nice for the morning.

I still have no idea what to rate it. I stand by it having one of the best black bases I’ve had in a while compared to some other hongcha’s I’ve had. Some of them are just malt and berry for me. I haven’t tasted anything resembling a caramel note in a while like I used to, except for the Smoke and Mirrors Lapsang I got. I hope I remember to come back for a sipdown note of this one.

Flavors: Cocoa, Malt, Osmanthus, Tannic, Wood

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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.