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Daylon R Thomas drank Caramel Baked Apple Oolong by A Quarter to Tea

1741 tasting notes

I used the entire sampler bag and did one of my odd Gong Fu/Western combo brews.
At 30 seconds:
Roastiness of hojicka and oolong with a apple aftertaste. Still more tea base, overall made me think of a Dan Cong with a fruity apple note mixed into the heavily roasted, smokey taste.
3 minutes:
I get the apple and the caramel with the base still strong. The cinnamon is starting to sneak up…
And the rest is a flux of the apple and the roasty teas getting a little bit spicier with the cinnamon. I changed the times and relied on smell and color to brew the tea.

It was warming and was more of a winter/fall tea for sure. It felt especially good on my soar throat. I might have to try it again because I did enjoy it.

I do prefer the cherry chocolate latte slightly because I love those things, but the apple was a little bit more natural with the hojicka for me. It is crispy which a baked apple should be. The caramel is the main thing that meanders in and out of the cup.

I would recommend a try of it, and specifically recommend it for those who especially like toasty teas.

Flavors: Apple, Caramel, Cinnamon, Roasted, Smoke, Toasty

Preparation

200 °F / 93 °C 0 min, 30 sec 3 tsp 6 OZ / 177 ML

9 years ago

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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.