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Daylon R Thomas drank China Fujian 'Snow Tips' Black Tea by What-Cha

1729 tasting notes

I’ve downed this one and only have 5 grams left. This one has changed a little bit, and I’ve enjoyed it because I feel like I don’t run out of things to write, think, or say.

Yesterday, I got rose and peanuts; the day before, I got grains with the honey, yams, and florals like oats and bread; today, I got honeysuckle, sweet potatoes, light malt, cocoa, and peony. Some of the tips are silver, and looking back at these notes, the notes and parts of the tea resemble a white tea.

In essence, this is a black tea for white tea lovers. It’s not as strong as some of its other Fujian counterparts and is a very light, soft tea, but it’s been a much welcome staple while I wait for more bud based blacks coming my selfish way. The main heathered honey is still prominent with a very floral body with reliable Fujian flavors, but it’s hints are fun and pull back and forth.

This one scores between an 85 and 90 for me since I kept coming back to it. It’s not a heavy tea and is more suited for the afternoon of evening for me, but I like my black teas light and flavorful. I recommend this one to people who are familiar with Fujian teas and who prefer white teas and less heavy blacks.

Flavors: Bread, Butter, Grain, Honey, Honeysuckle, Malt, Peanut, Rose, Squash Blossom

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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.