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Daylon R Thomas drank North Winds by Whispering Pines Tea Company

1705 tasting notes

First black tea from Whispering Pines, and I’m fairly impressed. I was hoping to try the Golden Orchid for some time, but vanilla is one of those hit or miss spices for me, and I wanted to try it without the flavoring. It does indeed smell like the winds up here in northern Michigan, thus having the perfect name. I smell woods, cocoa, and when I taste it, it is dominantly cocoa. I can see why vanilla was added in the Golden Orchid version now. This tea is very smooth and has no astringency, though it really needs another accent like vanilla for more flavor. Nevertheless, it’s probably one of the better black teas that I’ve had. I very rarely drink black tea Gongfu style, but I got more of the flavors drinking this method. It might be overpowering in Western.

This is a go to black tea for people to try, and definitely a good base or personal stock for higher end black tea. Personally, I don’t think that I would purchase this again now knowing my preference for oolongs, but I am glad that I tried it. Thank you Brenden, for your very kind service and high quality tea!

Flavors: Cocoa, Malt, Smooth, Wood

Preparation

205 °F / 96 °C 0 min, 30 sec 6 g 7 OZ / 207 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.