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Daylon R Thomas drank Mann Spring Black by Teabox

1733 tasting notes

This one was pretty nice. It actually compares to a Baozhong in some ways for how green it is. Even the leaves themselves are a hunter green highlighted by a lime green with some dark grey shadows. With one teaspoon after five minutes, the color of the tea is a very transparent yellow. In terms of taste, it is definitely like a sweet herb. Parsley is pretty close.

I’m not sure if I’d call this “astringent” or not. If I would have tried it before I got hooked into the world of tea, I would think it’s a slightly stronger green tea. A Gunpowder or an everyday Darjeeling would be more astringent than this tea, but it is also definitely more astringent than a Sencha and a Dragonwell. And it really does not taste like a black tea to me. The slight malt is actually more subtle than you’d expect from the description.

Bringing all the tastes of this together, you get creamy, herby, green, sweet, sweet peas, mildly astringent, and a hint malty. All of these tastes are something that I’d expect more out of an oolong save the herb taste. This is why I liked it.

I’d recommend to sample it, but not sure about buying it. It is something that will definitely deter your expectations of a black tea.

Flavors: Astringent, Cream, Herbs, Malt, Peas, Sweet

Preparation

190 °F / 87 °C 5 min, 0 sec 1 tsp 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.