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Daylon R Thomas drank Good Hope Vanilla (Red) by The Republic of Tea

1705 tasting notes

I actually got this as a loose leaf at Schuler’s Books in a french press. I really enjoyed it (and need to find better verbs than “enjoyed”). The day was frigid in East Lansing, and I was hanging out with one of my friends in desperate need of warmth and conversation. I got both while drinking this tea.

Rooibos is an interesting one, being an herbal, but also being naturally sweet and almost citrusy, yet oddly smooth and maybe creamy like a candy. The vanilla adds more cream to it, and while Vanilla is either overused as a flavor or just the right accent, it was a good pick for the rooibos. It’s vanilla profile was also enhanced by having actual vanilla beans with the flavor.

I would be willing to buy this if I was looking for a good Rooibos that I could afford, but I wouldn’t immediately go to this one. I linger back and forth from this to an Early Grey version if I could find it. There might be other vanilla rooibos that are better, but this one is still pretty good.

Flavors: Candy, Citrus, Vanilla

Preparation

190 °F / 87 °C 3 min, 0 sec 5 tsp 12 OZ / 354 ML

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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.