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Daylon R Thomas drank Choco-Muscat Chai by Teabox

1155 tasting notes

My Urban Tea Tumbler had got this to brew really nicely. I figured that I liked this tea with less leaves, more water, longer steeping times at more moderate temperatures like 290F. I got more chocolate today and I’ve noticed a weird cherry taste that I’ve picked up. With the cinnamon pods and nutmeg in collision with the strongly muscatel flavor of the Darjeeling, it produces a tart taste that is really similar to a cherry. The chocolate in the background adds to the illusion-it makes me think of a chocolate covered cherry. I also wonder what role the vanilla is playing. Vanilla is seldom pronounced in this tea, but I can tell that there’s some blended in. It might also accent the cherry notes which I’ve noticed it does on occasion to black teas.

I’d rate today as a 80, but again, price is my main drawback. Nevertheless, if you do decided to get this tea, either use it in small amounts like a teaspoon for every 8 ounces and let it steep for a while until you’re satisfied, or brew it stronger for cream and sugar.

Flavors: Astringent, Cherry, Cinnamon, Cocoa, Dark Bittersweet, Muscatel, Nutmeg

Preparation

190 °F / 87 °C 6 min, 45 sec 2 tsp 16 OZ / 473 ML

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Fjellrev
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Interesting description!

Daylon R Thomas
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Fjellrev
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Interesting description!

Daylon R Thomas
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Bio

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.