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Daylon R Thomas drank 2015 Oaks Special Spring Chinary Black by Teabox

1155 tasting notes

One of my favorite samples so far. And as some of you can tell, I’m really developing a taste for Darjeelings….curse my expensive palette.

Teabox gave a good, accurate description of this tea and it is a very fresh, green black. Rose is really heady in taste and smell, and the liquor is actually very smooth and very mildly astringent, but an astringency with a citrus aftertaste. The grassy smell was a little bit off putting for me at first, but it is weirdly refreshing in the tea. It’s so green to me that it actually tastes closer to an oolong than a black, which shouldn’t be surprising considering it’s a Darjeeling. I had this tea at three minutes, and it continued to be good at five and even eight minutes being difficult to over steep. Personally, I would stop at five minutes and do longer brews in later cups.

The Giddapahar Special Muscatel remains as my favorite, but this one is one that I’d might buy. I’d recommend it for green tea lovers or as something to try if you want to find out the different dimensions Darjeeling has.

Flavors: Citrus, Floral, Freshly Cut Grass, Green, Rose

Preparation

190 °F / 87 °C 3 min, 0 sec 2 tsp 8 OZ / 236 ML

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First Off, Current Targets:
Taiwan Sourcing Luxurious Jade Sampler (FRICKIN’ PRICEY)
Taiwan Sourcing Longhan Nectar Red Oolong

The best Alishan and or Lishan for the best price
The best Jade Oolong Period.
The best Dancong Period.

What-Cha:
Nepal Jun Chiyabari ‘Himalayan Tippy’ Black Tea
Lishan (I’m always stocking up on it)

My wish list is fairly accurate though it is broad.

Current Favorites:
Shang Tea/Phoenix Tea:
Tangerine Blossom

Golden Tea Leaf Company:
Iris Orchid Dancong Oolong
Dung Ting Oolong (green)
Ali Mountain Oolong

What-Cha:
Taiwan Amber GABA Oolong
Vietnam Red Buffalo Oolong
China Yunnan Pure Bud Golden Snail Black Tea
Taiwan Lishan Oolong
Kenya ‘Rhino’ Premium White Tea

Hugo Tea: Vanilla Black Chai

Liquid Proust Teas:
French Toast Dianhong
Nostalgia

Floating Leaves Tea:
Dayuling

Beautiful Taiwan Tea Co.:
“Old Style” Dong Ding

Me:

I am an MSU graduate about to become a 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), 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 with a dominant Eastern Asian influence. 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.