Daylon R Thomas Send Message

Thick, creamy, sweet, and intensely malty fudge is what this tastes like. I steeped it for three, then five, and finally eight minutes and I am fairly impressed with this tea. I should have done it Gong Fu to get what other sweet notes are hiding.

I am also very tempted to use my last vanilla bean on this because that would make it even more dessert like. The tea is great on it’s own anyway.

The malt in it is very similar to the Sun Moon Lake Assam, but it is not nearly as astringent followed more by a slightly citrus finishing taste. As for the fudge note, it’s more like a medium milk to dark milk chocolate fudge that is more fudgey and less chocolaty.

Highly recommend.

I have had the bagged version of this tea, and it is good with cream and sugar, but depends on cream and sugar. Otherwise way to strong, astringent, and dehydrating.

I love dark chocolate and this is what this taste likes. There’s even a berry note that sticks out ever once in a while. It’s actually pretty similar to Whispering Pines Ailoashan, only that one has more fruitiness. This one has a greater amount of dark chocolate. I am going to have to try this again Gong Fu to discover whatever notes I missed.

…8 days later, and it is definitely good either Gong Fu or Western. Started with 30 seconds and upped by smell and impulse. Could work at 15 if you used more leaves.

This tea has a wide appeal: black tea lovers, newer drinkers, experienced drinkers, and chocolate lovers.

Really interesting. Definitely roasted with a progressive cashew nuttiness, followed by an intense sweetness. Actually reminded me of a sweeter Dan Cong with notes of riper fruits like a very ripe banana or a plantain. Some might be off put by the ripe fruit sweetness. This tea is clearly from an older plant giving it a lot of complexity that some may or may not detect. More for connoisseurs and the adventurous, really.

As for me, I’m not sure if I’m in love with it. I’d love it if I’m in the mood for it.

I understand why this is one of Alistair’s favorites. Cocoa and carob, thick and sweet indeed. It’s almost powdery in taste and smell. Very nice. It was actually fuller than Verdant’s, but not quite as complex as the one from Whispering Pines. Otherwise, deeply satisfying.

For those who kinda roll their eyes at tasting notes, it is a very savory tea that does actually taste like cocoa powder and chocolate. Still tastes like black tea, but great. I certainly recommend it.

Assam at its best, and yet another accurate description. Malty tones-pure, smooth, and silky. Maybe some cocoa, but otherwise, different variations of malt. Incredibly pleasant and soothing. I think I prefer the ruby, but this one piques my curiosity. I almost described it being a simple Assam, but the different tones make me question that. I wanted a little more complexity. Gong fu would be the best method, especially at shorter steeps closer to 15 seconds. However, I’d recommend this tea for black drinkers and familiar, pure comfort.

I’m getting the same notes that Amanda got and I like it. Has the distinct nuttiness and wood quality of a Dan Cong, but a fruit that I couldn’t quite figure out. Honey and orange are the closest with a strongly orange blossom floral. I got more of the walnut taste as it cooled down. Like all the other teas I’ve picked from What-Cha, it’s very smooth, sweet, and thick. Actually, it’s so thick for a Dan Cong that I might call it juicy.

I’ll come back to it, but for now, know that it is good and that the leaves are gorgeous.