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Daylon R Thomas drank Georgia Wild Black Tea by What-Cha

1705 tasting notes

I’m probably going to rate it higher in the near future. Thank you Alistair for this great sample!

So, I’ve found that wild teas tend to be fruity, almost no matter where they come from. Okay, overstatement has ended. I liked this tea a lot. Dryleaf has a little bit of the much desired and imagined cocoa-nib scent, and tasting it, it is very smooth and viscous, but light yet fruity. I got a little bit of plum, berry, and maybe nectarine. Either way, stone fruit and maybe berry. And yes, there is a little bit of cocoa in the aftertaste. It goes down smooth. I thought I was craving a greener tea this morning, but this proved me wrong. I could see this as a very good quality daily drinker…nevermind you would be set with any What-Cha tea as a great daily drinker.

I do think that Western was better since it is a little bit lighter than other teas, but it’s still good. Recommended.

Flavors: Cocoa, Creamy, Malt, Plum, Smooth, Sweet

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derk
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I put in a big What-Cha order — including Georgia Wild Black — this week since I was running low on black teas and these flavored teas I’ve been drinking are overwhelming. Good to know this one is a quality daily drinker. I’ve been doing a lot of western brews during the week since I have to wake up at 3 am for work.

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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.