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Daylon R Thomas drank Salted Caramel Oolong by DAVIDsTEA

1725 tasting notes

Got this one at the behest of a lowered shipping rate and as a personal quest item.

I love oolongs-I love caramel-and I’ve enjoyed sachets for work, and the ingredients were interesting to me. I also want to thank Roswell Strange for a good opening note on this one to give me an idea of it.

It’s definitely artificial and cakey in its caramel vanilla smell, but the taste was actually enjoyable for me straight. It’s not too far off from a medium roasted oolong, but sweeter. The pineapple and carob (or is it chicory?)combo was a weird one that actually worked for me-the carob thickened up the body of the caramel so it would not taste like a diabetics suicidal wet dream. I should know, since I am -a diabetic.

I was surprised at how much oolong I actually tasted. It’s not strong, but the oolongs own buttery notes thickens the caramel and adds viscosity to the tea. It’s got some malt too from the caramel flavoring, but it’s a medium to thinner tea overall with THICC flavor.

I actually returned to this one a few times. It is good with just a small amount of sugar, and it can be good with the right honey-but honey can overwhelm the tea itself and the vanilla added with the caramel. I personally think that black teas are the way to go for caramel if it’s the right kind of black tea, especially a Yunnan or Fujian one, but I am pleased that they did this with a greener oolong since I think that helps nail the texture right.

I still prefer my naturally scented jasmines, Earl Greys, and loose blacks, but I am really pleased with this one. I’ve yet to have a tea that has been this close to nailing a caramel I like, and most others I’ve had either over or under do the caramel. This one is almost right, and there is no doubting it’s flavor.

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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.