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Daylon R Thomas drank Indian Marigold by Teabox

1733 tasting notes

Since I have 100 freakin’ grams of this, I better start liking it soon…or at least develop some severe Stockholm Syndrome with it. I’m going to write A LOT of notes on this one. Luckily, this time was significantly better than the last liquid hot cracka (INSERT: right pinky creeping up to the edge of my lip). I actually tasted the vanilla…and it was pretty pleasant. Saffron going strong and still practically a white tea, but a tea inching closer to what this is supposed to be. A part of me suspected that it didn’t blend well when I tried it before, and that suspicion may eventually be vindicated.

Indian Marigold, I might grow to like you. I have to remind myself to drink you when I want a white tea and a deceptive kick of caffeine and falsely advertised flavor. In our intercourse, you should then enlighten me that you, in fact, did not lie to me. You might make me consider how brazenly I wanted to try you, and you may have shuttered at my boldness. So you hid your flavors, your prized inner white girl, your vanilla. You are a delicate lady after all, and I should treat you as such. I do want to truly taste you; that just means I must provide better care and courtship. And we will have plenty for that in these next few months at Michigan State University. You’ll have to company me on the ocean blue in 1492, witness the grievances of Rome against Carthage, listen to the voices of America’s most stereotyped minority, and become more secular as we learn how to compare politics around the globe.

Some days will be jubilant. Others may be dull. And too many may be draining. I need to be in high spirits. Can you keep those spirits high?

Flavors: Almond, Hay, Saffron, Vanilla, Wheat

Preparation

190 °F / 87 °C 5 min, 0 sec 3 g 8 OZ / 236 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.