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Daylon R Thomas drank Sparrow by Whispering Pines Tea Company

1705 tasting notes

I’ve been meaning to try this one because I was curious about the notes people got from it, especially the chocolate ones. I still have quite a bit of Echo-Cha Gaba teas that I need to finish, though I admit I have a hard time with them because they are resilient and durable teas.

I’m only going to write my impressions of this tea so far from the rinse and the first steep. It tastes a lot like the several more oxidized jin xuans I’ve had. The first rinse was a light brownish orange, and had impressions of honey, chex mix, and raisin. My current sipping continues with the raisin and honey flavor overall, with a bit of a grainy texture like a raisin oatmeal cookie, and sometimes, it’s making me think of those packs of sunflower seeds with raisins and M & Ms. No raw chocolate notes yet. The tea is a little bit drying or maybe salty, but not too much. I’m getting a little bit of a tea sauna sweat too.

I’m not wowed by this one so far. The honey notes are nice, and it’s not a boring or a bad tea-my big thing I’m not digging is the raisin quality. Later steeps might change my mind.

Flavors: Cookie, Drying, Honey, Raisins, Salt

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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.