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Daylon R Thomas drank Darjeeling 2nd Flush Castleton by Camellia Sinensis

1705 tasting notes

Only have three samples left from the Leafhopper trade. Again, thank you!

I was debating on what I wanted this morning, and since it’s a crisp spring day, a slightly autumnal or floral Darjeeling would probably go well with it. This note is going to be shorter than my usual verbose nonsense because I decided to do this western.

I emptied the entire sample in my french press that I do not actually press, and let it sit between 2-3 minutes. I sipped a little pour to see how it would play out, and it was sweet floral and savory, a little nutty, but thin. After a full brew, I filled my mug. Same descriptors apply becoming more specific: orange blossom, butter, roasted and salted nuts, and a savory but very woodsy finish. There was a little bit of cocoa in the notes, but not a lot and the tea was definitely not malty.

Second brew had much the same notes, but woodsier and nuttier. The finish was pretty drying but not quite as flavorful the first time, so I stopped there.

Looking at Camellia Sinensis notes, they make more sense. Caramel, “saline” notes, and hazelnut are the more vivid descriptors, and they actually amped up the woodsiness on their flavor wheel. I haven’t totally agreed with some of the other flavors they’ve described before applying different approximative adjectives for the same thing (supercalifragilisticexpialidocious), but I agree with their assessment this time. I will say that saline does make it a little bit more fancy than just “salty”. Curse negative connotations.

Either way, the mix of floral, sweet and savory components were nice, and what I like about Darjeelings. I’m not sure if I’d buy more due to me using the big bucks for my outrageously expensive usuals, but I would say yes every time I’d be offered up this one. I think it would be a nice entry for straight second flush teas, but I wouldn’t add cream AND sugar to this one since it is on the fainter side, though some sugar might be nice. It made my morning anyway.

Flavors: Butter, Cocoa, Drying, Floral, Hazelnut, Nuts, Orange Blossom, Salt, Savory, Sweet, 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.