Daylon R Thomas Send Message

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Daylon R Thomas drank Umber by Chroma Tea

1733 tasting notes

I finally got my 50 grams, and Chroma was extremely kind when I contacted them about my order. They fully refunded me, and got my tea about three days after. I wasn’t upset, but I deeply appreciate it.

I’ve only had the tea western and tumbler/grandpa. The aroma steals the show reminding my of an almond joy, or a coconut stuffed piece of dark chocolate. Flavor wise, it’s pretty close, but it’s more savory and buttery. I mostly taste the Laoshan and don’t get to much of the other ingredients in flavor, but some. I get more of the rice and coconut in the mouthfeel and aroma.

I can see why people rated this lower and wrote about liking it. It’s not quite as complex as the original blend was, and I think it’s due to the lack of oolong and a few other ingredients. Otherwise, this tea is a frickin’ deal and a good way to get Laoshan for cheaper. I’m clearly into it, but I’m not ready to rate it quite yet. I also got to comment-this tea is pretty to look at even steeped. The black tendrils accented by the white coconut is really cool.

Flavors: Almond, Butter, Chocolate, Coconut, Grilled Food, Nutty, Oats, Savory, Smooth, Sweet, Sweet Potatoes, Toast

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derk
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Nice to see Chroma treated you well.

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derk
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Nice to see Chroma treated you well.

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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.