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Daylon R Thomas drank China Fujian Wild 'Jin Jun Mei' Black Tea by What-Cha

1705 tasting notes

I amped up the leafs a lot filling a third to a fourth of my gaiwan. I also improvised the heck out of the brewing and let the leaves soak until I got a honey color. The sweetness and body amped up. It’s still lacking in any astringency, bitterness, and it’s super light on the malt. The honey note actually came up this time in like heathered honey. There’s more honeydew melon in the texture, but it’s there. Oddly, the sweetness this time lingered into corn territory in the first brews, and then heavy brown sugar in the later brews. I’m holding back on rating it yet, but I enjoyed it more this time with the generous amount of leaves. Like I said in the last review, not boring.

Flavors: Brown Sugar, Floral, Honey, Honeydew, Honeysuckle

Preparation

190 °F / 87 °C 0 min, 45 sec

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2 comments

eastkyteaguy
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I’m hoping to pick some of this up soon. I’m intrigued.

Daylon R Thomas
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It’s very subtle and extremely unusual for a black. Alistair always goes for less astringent teas anyway, but this one, the bitterness and astringency are really nonexistent. Coaxing the flavors out was a challenge though. There are a lot of similarities to the Kenya Gold Needle and the Fujian Snow Tips for profile reference, yet again, this one is more subdued.

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eastkyteaguy
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I’m hoping to pick some of this up soon. I’m intrigued.

Daylon R Thomas
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Bio

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.