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Daylon R Thomas drank Mexican Hot Chocolate by A Quarter to Tea

1733 tasting notes

After so many fumbles, I decided to sip it gong fu while I steeped it Western. Ho-ly-crap. So good. At 15 seconds, I tasted the oolong, which was nice, roasty and creamy. 30 seconds, some cinnamon and something like paprika sneaks through. At 45, spicier with marshmallow. 65, the chocolate comes to dance with spices and marshmellow. At 90, the party of all the flavors begins. At 120, the flavors all here and tango so sweetly and passionately. I can taste the oolong, black tea, marshmallow, cocoa, spices, EVERYTHING. I wanted to stop and I should have there. At three minutes, it was good, but it had to cool down to really taste like Mexican hot chocolate. Still freaking amazing though, with a smooth mouth feel.

By far the most complete tea out of the ones I’ve tried from Quarter. Currently on steep two to see how it does. Really, really good.

Now after 3 minutes, mostly spices, the black, and the oolong. Good, but it does not have the mouthfeel magic of the first. Should have been just as careful with this one. But after 45-55 more seconds, some chocolate said hi and it was better.

I could brew maybe one more cup since eucalyptus like spiciness emanates out of the cup. But the base would probably be thin. I’ll finish here.

Flavors: Chocolate, Cinnamon, Cocoa, Marshmallow, Roasted, Smooth, Spices, Sweet

Preparation

190 °F / 87 °C 2 min, 0 sec 1 tsp 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.