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Daylon R Thomas drank China Fujian Wuyi 'Jin Jun Mei' Black Tea by What-Cha

1733 tasting notes

Same type of notes, but with a vanilla note added to the mix. And it is so, so good.
Steeping: 190 F.
5
15
10
15
30
45-a bit too weak, then upped another 30-45 seconds.
I could brew this even more, so I’ll though they are probably going to be the same type of sweet potato light taste that you normally get with these teas. Either way, I’ll increase the temperature to 200 and maybe boiling which usually gets stronger flavors quickly.

I really should have enjoyed this one on it’s own the first time I drank it. The other gallons of black teas that I drank that day made me a little bit sick of black tea, but since I have this one on its own, I really, really like it. In fact, I craved it. This has the same qualities that makes me enjoy any Dian Hong with a sweet potato starchiness and a strong powdery cocoa texture. But the smokiness and cherry tobacco like qualities give it a personality. The leather quality is still as strong as ever being on the border of brown sugared maple wood bacon. It actually reminds me of an book’s leather binding, making this the kind of tea I’d read with at an old library. I’d be careful not spill this tea, of course. Black teas stain easily, and books get stained easily.

I wish I had more of this tea to enjoy again and again. I also wish that I could try Leatherbound by August Uncommon Tea, but you know, budgeting. This one is probably a way better bang for your buck anyway.

Flavors: Cherry, Cocoa, Leather, Malt, Maple, Smoke, Smooth, Sweet, Sweet Potatoes, Tobacco

Preparation

195 °F / 90 °C 0 min, 15 sec 3 g 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.