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Daylon R Thomas drank Chocolate Cherry Latte Oolong by A Quarter to Tea

1733 tasting notes

Hello, Coffee! Hello, Chocolate! CH- CH-Ch-Cherry Oolong!

So I had to rate this one again. I selected the loose material more carefully, making sure to have at least one cherry and two teaspoons of leaves with dribbles of chocolate. My cup as absent of coffee beans and that cup had five ounces of water to 185 degrees F. I soaked the leaves barely over a minute, perhaps a minute and fifteen seconds. The result was miraculous. The cherry and the oolong were the most dominant, and the mouthfeel was significantly cleaner. I could still taste the chocolate and the coffee, but they complimented the tea itself more. Every tasting note that I had the first time was here, but the balance was perfected. I could even taste the oolong itself at steep two, which was closer to three minutes. The tea tasted like any good Quilan: smooth, smoky, creamy, and so naturally sweet like dark chocolate. The cherry, chocolate, and coffee then became the perfect tasting notes to the base.

This brew was what I wanted. Thank heavens I got to share it with a friend, and thank heavens that I finally perfected it.

Flavors: Cherry, Coffee, Creamy, Dark Chocolate, Floral, Smoke, Smooth, Sweet

Preparation

185 °F / 85 °C 1 min, 15 sec 2 tsp 5 OZ / 147 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.