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Daylon R Thomas drank Random Steepings by Various Artists

1752 tasting notes

Lazy note for Magic Hour order a few weeks ago.

Halloween Blends:
Haunted Hibiscus-favorite of the bunch. Vanilla, cherries, currants, hibiscus, clove, cinnamon. Only critcism is that it has clove oil instead of cloves. Makes it a bit acidic. Otherwise love the Combo

Kettle Corn Genmaicha-exactl what is sounds like. Slightly sweet, but sweeter in the smell than in taste .It smells kinda fake, doesn’t taste fake.

Candycorn Honeybush-decent herbal blend, mostly caramelly vanilla stuff.

Black Cat Hazelnut Chocolate-It’s a puerh that NEEDS cream. The flavor is borderline cloying without cream….a weird thing even for ME to say.

Rise and Shine-similar to Bohemian Breakfast, but with ginger pieces, Orange and Chocolate flavors intead. Really smooth like a chocolate orange with just the right kick from the ginger. I’m glad it also has currants. This one may become a regular.

I’m getting low on my oolong stash. The tariffs are blocking a few companies for me, but I may get some from specifc Taiwanese and American vendors.

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Bio

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.