Daylon R Thomas Send Message

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drank Chocolate Cherry Latte Oolong by A Quarter to Tea
1733 tasting notes

I’m not getting the same taste this time. Mostly bitter leftover coffee grounds and hints of cherry. Where did the flavor go? Where did the smell go in the bag?

This is a back log and a current one. Back logging, I’ve used the same steeping parameters as when I changed the rating, but I still haven’t gotten what I loved about this tea. I used even more leaves this time and less water (5g to 8 ounces-2 minutes tried, upped to 3 minutes in 6 ounces) and it’s almost watered down. Temperature 185 F.

Maybe it’s due to another mess up from my part. Though this tea shouldn’t really lose flavor, but I should probably drink the rest of it pretty quick. I’m also surprised at how hypercritical I’m being. Hence no rating. On that note, the Panna Cotta has been amazing and wish I had more.

Don’t worry Lauren, this is not the new bag you gave me. It’s still from the old one. That recent one is a gift.
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Lauren | A Quarter to Tea
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The bitter coffee flavor is the most concerning to me. :/ Because that’s such a big seller, every batch of it is blended about 48 hours before shipping and I usually wind up hoarding some for myself from each batch (I tell myself it’s for consistency, but mostly I just like it) and haven’t experienced anu thing similar.

I’m wondering if the packaging I’d been using was a bigger disservice to the tea than I feared. Fortunately that’s changing for the new year and should alleviate any issues caused by that.

In better news, I definitely have more creamy fruity green oolongs planned for the new year :)

Daylon R Thomas
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That’s awesome! As you’ve probably noticed, green oolongs are my favorite. I am going to be writing more notes on this one and hopefully this was just a mess up. There was six coffee beans and one cherry in the blend I used this time which might have made that difference.

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Lauren | A Quarter to Tea
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The bitter coffee flavor is the most concerning to me. :/ Because that’s such a big seller, every batch of it is blended about 48 hours before shipping and I usually wind up hoarding some for myself from each batch (I tell myself it’s for consistency, but mostly I just like it) and haven’t experienced anu thing similar.

I’m wondering if the packaging I’d been using was a bigger disservice to the tea than I feared. Fortunately that’s changing for the new year and should alleviate any issues caused by that.

In better news, I definitely have more creamy fruity green oolongs planned for the new year :)

Daylon R Thomas
Delete

That’s awesome! As you’ve probably noticed, green oolongs are my favorite. I am going to be writing more notes on this one and hopefully this was just a mess up. There was six coffee beans and one cherry in the blend I used this time which might have made that difference.

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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.

Location

Michigan, USA

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