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Daylon R Thomas drank Wuyi Mountain Big Red Robe by Verdant Tea

1705 tasting notes

Backlog, and the next few I do for a while are going to be backlogs.

So, I liked this one, and it made me realize that I’m kind picky when it comes to Wu Yi dark oolongs. I maybe should have rinsed this one to get more flavors, but what I got is a slightly fruitier rock oolong.

Water at 195 degrees F.

#1. 30 second first infusion.
What I get- woodsy, smooth, a little nutty, roasted, and bits of cocoa. It’s so close to being a black tea to me. It’s also like a less astringent version of the Irie Wu Yi Oolong.

#2. 20 seconds. Cherry, but still woodsy. Not bad. Not Great.

#3. 45 seconds. Still cherry, some wood-which is skewed because I had chocolate. Way better.

#4. 1 minute. Much better. More cherry, with a hint of cocoa-very smooth and better lighter. It’s like cooked cherry really. The wood is not as strong and it’s sweeter. Really, this is more like cherry wood vs. Irie’s bamboo like oolong overall.

#5. Stored some in the same Teavana container (glass one) overnight in the fridge, and it was a refreshing iced version of steep four that was surprisingly sweeter.

Consensus-I really have to be in the mood for a dark oolong to really like it. The woodsy notes are welcomed, but get overwhelming at times. I have to be especially choosy when I get them from now on.

Flavors: Cherry, Cherry Wood, Cocoa, Dried Fruit, Nuts, Smooth

Preparation

200 °F / 93 °C 0 min, 30 sec 7 g 16 OZ / 473 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.