Daylon R Thomas Send Message

I used less leaves and that made a huge difference. A small, bare teaspoon was used this time and I was able to come up with a light but flavorful cup. It’s almost floral: reminds my mom especially of tuberose and plumeria…our favorite flowers. No artificiality to be found this time. I’m definitely able to resteep this using hotter water, too. And now, to sulk over this tea being a limited edition…it’s so good. I should have gotten more. Maybe combo request?

I couldn’t decide between getting this one and the Buffalo Oolong, so I opted for another sample of the Buffalo. I’m glad I did. This one had a really nice caramel profile after 30 seconds with a really strong sweet plantain taste the rest of the time. It was also so sweet that I felt like I was drinking molasses. I’m mainly detracted by the cannabis and ripe banana peel in the notes. A good oolong for sure, but not one that I’d prefer.

This tea floored the rest that I’ve had from What-Cha. The leaves smell like toffee. It tastes freaking amazing Gong Fu or Western. At twenty seconds, I felt like I was drinking honey and creamer straight. At three minutes, cream and honey again with fluxing aftertastes changing with the temperature. Cocoa, toffee, wood, flowers, maybe caramel, and rarely coffee come in. When it cooled down, the honey and cream taste still lead, but then it had a distinctly apple taste. I’m pretty positive this is the base for Whispering Pines Harvest Chai, one of my favorites. This one does not really oversteep, has no astringency, but does have changing flavors, MEGA SWEETNESS, and so many steeps. I got every one of my favorite tasting notes in this tea. I could easily make a great chai out of this, but it is also perfect on its own. Not too caffeinated either. Exactly what I was looking for.

A lot of people would like this tea, newbies and connoisseurs alike.

The lovely parents of my dear friend Sophia got me this for Christmas. “Primitive” made them instantly think of me since I was an Anthropology major, and the “U.Love.It” is a great reference to Invader Zim. I prefer teas plain, but I like the instant ones too, especially if they are from an Asian company (any others I’ve had suck). Oddly enough, the tea base has more of a Darjeeling or a Taiwan Assam taste to it. That taste could also be a result of the sweetened condensed milk thrown in there. Also: masala chai’s NEED sweetened condensed milk. The one I had from the mall nearby was amazing…

Anyway. I now have the perfect desert for the caff’s on campus. I like milk tea. I like milk tea. I love it. I cannot resist milk tea. To resist is hopeless. My life is meaningless without milk tea.

Okay. Back log. I got some tea from one of my favorite Thai restaurants, and I really wish I remembered the name of this black tea. I know that it’s got flowers and has a strong, creamy sweet smell. Tasting it-holy s@%^t, it’s so sweet and creamy! NO ASTRINGENCY WHATSOEVER. Lychee is a close match, and so are peaches…or berries. So flowery. What is the name!!!!

And so many steeps…it went on the exact same way six times…

I’ve never had an Assam quite like this before. Malty, but gentle just as described. I also taste the cinnamon note. I still don’t quite get why that taste is called cinnamon, but it is definitely there. I get more of a mineral note following a very clean stone fruit note that I can’t place my finger on and dark chocolate turning into a milk chocolate. First time was between two and three minutes-more than likely two minutes and forty five seconds. Second time I let over steep on purpose. I did not count, so I’m guessing 7 minutes. I got the weirdest astringency ever: cream. Yes, cream. It’s even in the smell.

Assam and black tea lovers. This is for you. As a newbie to this type, I feel properly introduced. I would introduce it to others as well.

Based on my progress so far, oolongs have become my favorite. I’ve wanted to experiment with some blacks and certain ones remain loved, but my deep suspicion of oolong being my absolute tea of choice is confirmed. Never would I have thought I’d get such a narrow direction in my tea journey…or pathology. The words are interchangeable.

I love blacks. Yet I can’t handle them in copious amounts. They are for occasion, special moments, writing, exercise, and energy boosts. I need drink them at better times.

I’m satisfied. The purpose of my giant order was to one: try What-Cha on my own, and two: collect samples of the blacks and oolongs I’ve wanted to try. Butiki’s Taiwan Assams were on my hit list and I will probably never try them. But I knew that What-Cha had incredible teas. And I knew that Sun Moon Lake was the type. Now, to compare the other one.

Chocolate and plums, yum. Seriously, it tastes like chocolate covered plums. The first steep had more chocolate and stone fruits, but got faint at steep three. Unlike a lot of other black teas, though, it is exceptionally clean and clear. All of What- Cha’s teas have been impressive and widely appealing. Experienced and newbies alike would like this tea. I personally think this brews better Gong fu, beginning either at 15 or 30 seconds.

Now, I’m effectively tea drunk. Yes, I drank all of those teas posted STRAIGHT today. My name is Daylon, and I am a chalcholic.

Leathery, malty, smooth, a bit smokey, and a little bit caramel like. To me, it was a fairly usual black golden tipped tea. Doubtlessly good, but regular for me. I’ll drink it again one morning or afternoon to appreciate it better. I recommend it for those looking for a Jin Jun Mei and a good black tea. Some chai spices would be good compliments too (the tea itself is good anyway.) I’ve had Jin Jun Mei twice before, and I think I prefer Laoshan and Dianhong. As for ratings, I might change my rating system soon. Most of the teas I’ve had are great quality and deserve high ratings. I am becoming a little bit pickier, though.

Incredible. Smooth, creamy, floral, and heavenly. Roast is but a slight after taste becoming a dynamic finish. The tasting notes described above are definitely accurate. The aroma is very similar to a Tie Guan Yin, but the taste is not quite as overwhelmingly floral. Maybe more lilac than orchid. Closer to a Li Shan, but just as creamy as that and a Jin Xuan. The Beautiful Taiwan Misty Mountain strikes very close to this one, only this tea does not have a spinach quality. I do like some vegetals, but the cake actually lacks it in part which makes it even sweeter. I enjoy it that way. Reminds me of peaches and cream almost. Three steeps in and it takes a while to steep later, but says strong. And that’s a third of the cake.

Definitely for oolong lovers, and since this tea is so sweet and light, newer drinkers would definitely enjoy it. Because the aroma is so strong, and the artistry is so precise for the brick, this would easily become a guest pleaser.

I might make this one of my favorites. Let’s see how I take it later on.