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Daylon R Thomas drank Plantain Coconut Raw Green Bush Tea by The Republic of Tea

1733 tasting notes

Needed some herbals due to sleepless addiction to blacks and oolongs. Well, this tea packs a really strong smell and flavorful punch. I taste the plantain the most with the coconut coming in second as texture against the green body of the rooibos. Honey really brings out the plantain and makes it all the better down my throat. Every time, I get 2 solid steeps out of this tea first 4-5 minutes, 2nd 5-7 minutes. Also great cold. Totally worth the near $8 bucks for 36 bags.

On the note of bags, I’ve been going back to bags lately more out of portability, time management and getting the better water from the school cafeterias on campus. Though I could bring my strainers and leaves with me, this is more convenient. I overall think now that I just prefer a flavorful leaf, with that leaf being full. The green rooibos already has small leaves, so this type of tea bagged never bothers me because I know I have the whole leaf. As for actual tea, I’m pickier, but I still enjoy some bags. I know, blasphemy, but as long as the tea has a full profile, it’s good to me.

Flavors: Coconut, Green, Rooibos, Sweet, Tropical

Preparation

200 °F / 93 °C 5 min, 0 sec 6 OZ / 177 ML

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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.