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Daylon R Thomas drank 7 Chakra Teas by Magic Hour

1726 tasting notes

Sipdown of the Audacious Root Chakra tea. I decided to do it Chai stlye by boiling a generously unmeasured amounf of the carob tea directly in a Turkish pot. I slowly added some sweet cream as I boiled the leaves and water, lowered the setting to medium to let it heat right. I put in a cup, sipped it, then added a splash more of the sweet cream to cool it off. This is the best way I’ve had this particular tea, so I’m concluding the best way to have chai is by making it in a boiling pot .

This morning I only did it long in a hot water then added the additives, and good, but not as thick as the boiled version, hence my new conclusion about chais for now…until I get the Chaibot machine….if it ever comes in October. I’ve waited 2 years for that thing, so I hopes it will help me plow through some tea for work quickly in the morning. I’m open to see if anyone else saw that on kickstarter and was smart to not get into it, but you know me-I’m always curious to see what the new things go. I admit it is kinda fun reteaching myself Econ by using this industry, and then helps me teach that subject when I have to in the classroom.

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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.