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Daylon R Thomas drank China Fujian Anxi Wild 'Jin Guan Yin' Black Tea by What-Cha

1749 tasting notes

Backlog: This one is elusively light. I’ve put off writing about it to properly describe it, but doesn’t usually last passed the 3rd or 4th cup. It’s smooth, sweet, floral-vaguely rosey, balanced, and honeyed in a bright amber liquor, but then it fades to a light orange or yellow. The second steep is kinda in the chocolaty category of blacks, but honey dominates. I haven’t really pinned it down-it burst in flavor once then becomes weak.

I’d say it’s a good one, but a more subtle tea overall unless I gong fu it at a ratio that is just right. Over leafing it muddles the flavor gong fu or western, but it’s way too weak with too little leaf, and too malty tumbler.

Flavors: Caramel, Floral, Honey, Malt, Smooth

3 years ago

I Like This

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eastkyteaguy 3 years ago

I had difficulty with this tea. I could tell it was well crafted, but I also found it very light and subtle.

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eastkyteaguy 3 years ago

I had difficulty with this tea. I could tell it was well crafted, but I also found it very light and subtle.

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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.