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Daylon R Thomas drank Chestnut Caramel Creme Keemun by A Quarter to Tea

1743 tasting notes

Urban Tumbler Test and it is really good this time. I used generous portions of this tea. My tumbler is for 15-16 ounces of water, so I would estimate that I put two heaping tablespoons of the tea in it. And I brewed it two times: first being 15 ounces, the latter closer to 9 or 10. The last one I might make into a 4 or 5 since I can taste the flavor leftover strongly at the bottom.

After I spent a huge portion of leaves for liquid motivation going to work, I get the chestnut more after 3 minutes to five. Then it vanishes into the concurrent caramel taste with a strong creaminess coming in. A little bit buttery, but more caramelized and candy like. After a while, it essentially tastes like butterscotch. No fancy note talking, jut straight up butterscotch. The leaves remained in the water the entire time. The same with the second steep at 9-10 ounces, 180-190 degrees.

I really, really liked this tea and could see myself getting more of it. The only thing I think it needs is more chestnut like Sil. I also continue to think this would not do badly for a chocolate tea. The tea remained light overall, but I’m personally thankful for that since I love lighter black teas. Some people actually found this tea bitter which I can see with less water. I did use 15 ounces which is a lot. It might have been bitter for me if I had more leaves too. How much water and leaves you want to use is more up to you, the reader and maybe drinker. I can accurately claim, however, that this tea is for butterscotch lovers and people who drink lighter teas.

Also, I was actually pretty close to giving this a 90. I’ve just been spoiled by Lauren’s other awesome teas. I hope she makes more like this one in the future.

Flavors: Butterscotch

9 years ago

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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.