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Daylon R Thomas drank Bai Ji Guan by Verdant Tea

1733 tasting notes

Finally got to try my first white cockscomb tea! It’s very, very, very nutty. It reminds me of almond butter and cashew milk…I’m getting a salty aftertaste too. As for the florals, it’s like eating flowers and salted peanuts together, but more blended in the nuttier profiles I’m getting.

Verdant’s description is kinda odd to me, but I see it. I do get the vanilla and in some ways jasmine, but again, it’s more floral in texture than in aroma or flavor for me. Cockscomb is probably the floral I’m tasting. Salted nuts is what I get continually, however. Maybe aloeswood describes the weird incense taste that I do partially detect… Overall savory for me with floral following. More floral in the later steeps.

Brewing Parameters: 3 ounces, 185 F, 20 sec, 45 sec, 1 min, 1 min 45, 2 min 30, and five minutes.

So glad to try it, but I’m not sure if I would get a lot of this tea. Maybe a little bit to savor. Rasseru, this is definitely up your alley.

Flavors: Almond, Floral, Nuts, Salt

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Rasseru
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Not sure ive ever had a salted peanut tea yet. Ive stuck it on my wants list, not sure if there is anything else from verdant I would like to order

Daylon R Thomas
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Verdant IS expensive. The Laoshan Roasted Oolong is interesting and carob like. Their Qilan is not bad either-it’s actually kinda jasmine tasting. But very mildly, and I can’t remember which one it specifically was. I do know it was the less expensive one.

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Rasseru
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Not sure ive ever had a salted peanut tea yet. Ive stuck it on my wants list, not sure if there is anything else from verdant I would like to order

Daylon R Thomas
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Bio

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.