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Daylon R Thomas drank Sun Moon Lake Black Tea (Red Jade #18 Cultivar) by Golden Tea Leaf Co.

1733 tasting notes

Good Assam like tea. The camphor is really strong for this tea, and I definitely get a tingly sensation on my tongue. Gongfu, 15, 12, 15 so far. It is actually a little too brisk for me personally, but it is definitely complex on the notes.

First steep gave me the usual for a Taiwanese Sun Moon Lake: cinnamon, thick malt, smooth, and a little bit drying. Second steep was surprisingly sweet and floral. It oddly made me think of an over steeped jasmine tea never mind the smell had the tomato thing that I associate with this tea. It was also spicy at the same time. I think this is what Amanda meant about the cardamom and saffron in her description. I also get the mint note, and I think that’s what I am having a hard time with. A little too dry. Steep three was more malt, spice, and smooth dryness.

I did enjoy the complexity of this one, but I might have to brew this a little lighter next time. For anyone trying this: it is basically a strong and more complex Assam type of tea. I’d highly recommend it if that’s what you are looking for.

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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.