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Daylon R Thomas drank Golden Red Tea by Golden Tea Leaf Co.

1733 tasting notes

I quite enjoyed this one.

In basic speach: this was a smooth black tea little bitterness and no astringency Gong Fu. It also had a lingering sweet aftertaste that is not super common with blacks. Would recommend it to a connoisseur like the website says, but a newbie genuinely curious about the world of black teas would enjoy the excellent body.

In over-obsessive tea snob speach: this was a great tea Gong Fu with bready toast notes ending with a sugary aftertaste. There was smooth malt too and comes close to the other black teas with the caramel and chocolate notes, though this tea in particular does not necessarily have them. Instead, the kinds of images in my mind from drinking is broiled toast coated with butter, sugar, and cinnamon. It is like other Taiwaneese blacks, namely a Sun Moon Lake Assam, but it lacks the brisker and more tomato-y notes that I associate with that variety. It does have the weird cinnamon thing going on, though it’s not as strong as I’ve had in other teas.

So overall, I HIGHLY recommend at least a try of this tea. It’s texture, balance, and sweet aftertaste are excellent and worth experiencing-hence the connoisseur recommendation. As Oolongowl commonly says about certain teas, this is a mouth-feel lovers tea. Someone absolutely newer to the imaginative world of teas might not be super impressed with the texture and just might assume it’s a slightly sweeter than usual black tea. I personally brewed it using around 3-4 grams (closer to 3), first steep 20 sec, 35 sec, 45 sec, 1 minute, 2 minutes, 3 minutes at 180 F.

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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.