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Daylon R Thomas drank Apricot Tart Jade Oolong by A Quarter to Tea

1729 tasting notes

Here’s to sampling! Surprised this one hasn’t made it to Steepster ’cause it seems like it would appeal on here. It had the same cheesecake type flavor the the Vanilla Cider Panna Cotta did, and one that kinda reminded me of a cheesecake flavored Butiki blend. Yes, I said Butiki.

This first cup was the best because I could taste the other fruits like the blueberry and currant with the apricot. They were really nice over the creamy and sweet note and light texture. The later cups emphasized the currant and the cheesecake.

My only criticisms of this tea were the apricot and the candle quality of the cheesecake flavoring. Apricot is a hit or miss of a fruit for me personally, and I usually don’t like it blended in my teas though I do not mind it. The other fruit flavors in the tea are what made me really enjoy it. As for the candle quality, the flavoring was so creamy that it was a little bit waxy. I can avoid it personally by shortening the steep or adding a little bit more hot water.

This was a beautiful tea and it actually comes pretty close to my enjoyment of the Vanilla Cider Panna Cotta, but I like vanilla, apple, and clove more than apricot. It’s a shame to see that this one didn’t sell as well, though, because it is a good blended tea.

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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.