90

Sipdown 26

Here I need to divulge a guilty secret: Daylon R Thomas sent me this quite some time ago and I have hoarded, read neglected, this in addition to a couple of other things still left in his original posting box. On the upside though, I am currently on a green and oolong whirl, so that’s better because I am appreciating such teas more at this time, right, right?

So here I am having the last of this now. I have had it before and loved it.

Today, I reached blindly into Daylon’s box, knowing that whatever I found would be an oolong, and pulled this one out. The context here is that yesterday I spent the day with that honey caramel sweet spice Jin Guanyin Wuyi oolong from Verdant with the sweetness continuing throughout all the steeps. I wasn’t necessarily in the mood for a something all that sweet today after that extended session, but here we are.

Yes indeed—sweet. Caramel sweet. Maple sweet. Someone mentioned chestnut. I can see that. I just had some roasted chestnuts last week and this tea shares a bit of that caramelized sweet starchiness of them. I can see the whiskey or bourbon aspect too with the richness of the roast. There’s a bit of spice and a bit of wood. Roast sweet potato with marshmallow and caramelized nuggets of walnuts or pecans perhaps.

There’s a considerable overlap in flavours with yesterday’s tea, but here the char and strong spice and woodiness is absent.

It’s interesting that the more I drink oolongs, the more sensitivity to their flavours I develop. Of course, that makes sense. Truly when I was just starting out on oolong journey and I read someone posting reviews with one tea containing twenty-five or so flavours, it seemed a bit much. I get it now. I am becoming much more familiar with how a tea can morph in flavours and how each sip can contain several. Tea journey is a fascinating thing.

To be continued.

Thanks, Daylon, for the share.

And it’s a sip down!

Steeped: 5

Flavors: Caramel, Chestnut, Honey, Maple Syrup, Roast nuts

Daylon R Thomas

It’s a roasted Dong Ding, so it can actually improve with age lol. That was one of the better ones I’ve had and one of my favorite fall/winter teas because of its flavors. I’m glad you enjoyed and appreciated it :)

Evol Ving Ness

Hahaha, yes, good point. I will buoy myself up with that. :)
And that I did. It was a happy way to spend my day with all
else that I was doing.

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Daylon R Thomas

It’s a roasted Dong Ding, so it can actually improve with age lol. That was one of the better ones I’ve had and one of my favorite fall/winter teas because of its flavors. I’m glad you enjoyed and appreciated it :)

Evol Ving Ness

Hahaha, yes, good point. I will buoy myself up with that. :)
And that I did. It was a happy way to spend my day with all
else that I was doing.

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Note to self—-you do not actually need any more tea.

My real tea obsession began in February 2015.

Not, sadly, when I had been living and working in China, though I very much enjoyed sampling a variety of teas during my travels there as well. No, no, that would have been far too sensible.

I am a reformed coffee drinker. I still enjoy a long double espresso with a good quantity or milk or cream from time to time, but for now, tea is my thing. All day.

*note—this is way out of date, so if we are doing a swap and you are checking to see what I like and dislike, mostly never mind what you find below. One of these days, I will update this. In the meantime, check what I’ve been drinking and use your own judgement. I like all the teas. Well, I am open to trying all the teas.

I tend to drink black, green, or oolong tea in the morning to early afternoon. Rooibos or
Honeybush or herbal in the evening. And perhaps some sort of sleepy-type tea in the wee hours.

This year, I’ve been discovering flavoured teas, so it may look like that is all I drink although that would provide a false impression.

Not a big fan of chocolate or mint in teas, but I will try them and, from time to time, have been pleasantly surprised. Also, usually I dislike a prominent cinnamon flavour, if untempered with other things, in teas. Again, I say usually, because there are exceptions.

Also, please note that haven’t quite gotten into the habit of updating my tea cupboard on Steepster, and it is unlikely that I will do this on any kind of regular basis.

I drink my tea black and unsweetened. If there comes a rare moment that I add something to it, I will mention it.

Finally, while I thank large and successful tea companies for tantalizing and beckoning me to the world of tea, I prefer to support independent ventures with real people, real enthusiasm and commitment, and real dreams.

Currently, I am researching monthly tea subscriptions. Perhaps it will keep me out of tea shops.

And here is Shae’s rating scale— which I am using with permission, of course— which more or less describes the way I have been rating teas. I am going to make more of an effort to stay very close to these parameters now.

Rating Scale

1-20: By far, one of the worst teas I’ve tasted. I most certainly will not finish my cup and will likely “gift” the rest to my sweet husband who almost always enjoys the teas I dislike (and vice versa).

21-40: This tea is not good but if I mix it with another tea or find another steeping method I might be able to finish it.

41-60: This one is just okay. I might drink it again if someone were to give it to me, but I probably won’t be buying more for myself.

61-75: This is a consistently good tea. It’s reliable but not necessarily special.

76-90: This one is a notch above the rest and I would gladly enjoy a cup of it any day of the week. I’ll likely be keeping this in my cupboard, but it isn’t one of my all-time favorites.

91-95: One small change and this tea would be perfect. I’ll definitely have a stash of this in my kitchen if you come over for tea.

96-100: No words can describe this tea. It’s an experience, an aha moment. Closed eyes, wide smile, encompassing warmth. Absolutely incredible. Perfect.

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Mostly, but not always, Toronto, Canada.

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