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Daylon R Thomas drank Calm The F**k Down by Snarky Tea

1705 tasting notes

I’ve had this one close to two years ago at a local cafe for a short time, and was surprised it was a coconut pineapple rooibos blend that works. Actually, it works really, really well. I decided to get this one for myself online in combo with Fierce B**ch, the latter being a gift for a beloved no-nonsense co-worker.

Roswell already nailed it, but like she writes, the smell of flavoring is a little bit off putting. Then drinking it, it’s extremely naturalistic and naturally sweet. It leans more into the pineapple than the coconut, but it’s still there and personally satisfying. I’m just happy that it’s a successful green rooibos blend that can replace the Republic of Teas coconut plaintain blend I used to love. Rooibos can make teas too woody, so I’m happy that was not the case here. The honeybush may have had something to do with that with the flavouring. I might rate it more in the 90s if it weren’t for price, but it hits most of my check marks for what makes a good pineapple coconut blend.

In the meantime, I’m gonna back log the other Snarky Teas I’ve had.

Flavors: Coconut, Fruity, Pineapple, Sweet

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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.