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Daylon R Thomas drank Giddapahar Summer (Special) Muscatel Black by Teabox

1733 tasting notes

Here I thought I disliked Darjeelings, but then this well priced tea comes along and proves me wrong. It has all the kinds of notes I love: muscats, guava, roses, sweetness, plums, with a ‘touch of fire’ exactly as Teabox describes it. Actually, it’s like a juicier version of a Laoshan. Again, this one is undeniably a Darjeeling, but fairly complex. I also got five good steeps of it, with the same flavors present but exchanging in dominance. There was a lingering cocoa note here and there, and I would say it’s mildly astringent, but in a tart way. That profile is more owed to the muscatel and grape than anything else. This one and the Glenbury Spring Chinary Black are my favorites from Teabox thus far, and maybe my favorite Darjeelings.

Now I know that I prefer muscatel teas and like I’ve said in my previous reviews from Teabox, they are one of your better bets to get a great black Darjeeling tea. I’d recommend for black tea lovers, Darjeeling lovers, lighter tea lovers, and newbies. As for that one Oolong…I still have issues with it. No vanilla to be found whatsoever.

Flavors: Grapes, Guava, Muscatel, Plum, Rose, Smoke, Sweet

Preparation

195 °F / 90 °C 3 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.