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Daylon R Thomas drank Nepal Needles by Trident Booksellers and Cafe Boulder Colorado

1725 tasting notes

I’m a moron. I used the same parameters in my Kyusu as I did with my first Nepal tea this morning, going more for less than 2 minutes with a very generous serving of leaves. It was over a heaping tablespoon, and I timed it by aroma and color. I poured some at 20 sec, sipped, waited about 40 ish seconds longer, than poured it. So I guess between 1 minute to 1 min 35 at most.

This time, I got the beer and hoppy flavors, but I got more tippy chocolate malt than I usually do. This is the first time I used my Kyusu for the leaves. Before, I’ve mostly used a metal strainer for a mug, or one of my gaiwans. The weather was also significantly different last winter. It’s been relatively warm in the 40s so far, being just cool enough to sweeten the tannins without taking them away.

Second steep closer to three minutes, and its still sweet and malty. Not too much chocolate or cocoa now, but more grapey. The Guinness and sweet potato vibes are still here.

It’ll be interesting to see if how much I change my mind on this one. I intended to swap it out because it sat around for too long, but now there’s a chance I’ll finish it quicker by using more leaves. I’ll still keep some around for sharing because I do think it stands out as a Nepal chinese style tea, but I might have to finish it while the weather is on this lukewarm border of cold. Otherwise, it’s been a generic malty black tea with some viscousness. Does anyone else notice a huge change of flavor due to climate for their black teas?

Flavors: Cocoa, Grapes, Honey, Hops, Malt, Smooth, Sweet Potatoes

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tea-sipper
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oh no… don’t tell me the temp changes flavor of tea?!? Might explain why the dian hong I finished the other day was completely different than when I had it a couple weeks ago, because I thought I steeped it the same.

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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.