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Daylon R Thomas drank BA Red (Trapped In Amber Series) by Volition Tea

1730 tasting notes

I was craving a good black tea for the winter, so with the infused chocolates they sold, I got this tea. I thought about the sampler, but I’m iffy with minty black teas and I had a feeling the choice of magnolia may have been too heady for me in a black tea….even though I drink floral black teas often.

Anyway, I’ve had this one western and tumbler style, and it’s very, very good. Bourbon, vanilla, oak, nutmeg, and woody qualities come through easily with a little bit of malt. I didn’t expect how sweet this tea would be. Sometimes, the woody tones meld into a raspberry tone. Even smelling the sample of the plain black tea base I got, there’s a very raspberry quality in the smell, and I got it in the taste for this one.

I peronally couldn’t get much more than three true rebrews of it, while the 4th is weak. I’m going to have to try this one gong fu. I really enjoy it, but it’s just rich enough that I may slow down on consuming this one.

Flavors: Bourbon, Candy, Malt, Nutmeg, Oak, Raspberry, Sweet, Vanilla, Wood

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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.