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Daylon R Thomas drank Wildcrafted Da Hong Pao by Whispering Pines Tea Company

1733 tasting notes

Again, thank you Brenden for letting me sample this!

I agree with LuckyMe and HaveTeaWillTravel entirely. It tastes just like a Mi Xiang Dan Cong with a slight Da Hong Pao sweetness. Followed the instructions exactly, and get most of the notes described but in fainter amounts. This could be due to the leaf amount I used, but the same consistencies are there. Chestnut, butter, and a bit of toasted coconut are in the first two steeps at five seconds. Almond is in every one of them including a taste really close to butternut squash. Mineral and oak are more in the next two at 10 and 20. Still almond like with barley and a bit of oak at 25 and 30. 45, I kinda get the white wine he was talking about or a light beer like taste without the sweetness. Oak and mineral are more obvious to me. Finally at 1 min and 30, and about the same but smoother and fuller bodied, yet otherwise very, very mellow.

Well, I quite enjoyed this tea. I’m really picky when it comes to Da Hong Pao because of how certain tastes, like oak or sugar, can dominate the cup. Here, it is incredibly mellow, relaxing, but focusing. I sampled this to see if I would like it enough to get an ounce, but I like the sample amount that I have. Doubtless worth a try to see the variety of forms Da Hong Pao comes in.

More for pickier tea drinkers and supertasters than newer drinkers. Some might like the nutty mellowness of it, or they might be bored. Yet that really needs to be decided after I try it Western.

Preparation

Boiling 0 min, 15 sec 3 g 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.