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Daylon R Thomas drank Milk Oolong by American Tea Room

1733 tasting notes

The company had a mega sale, so I took advantage to finally try a few blends I’ve wanted to for a while. They were incredibly generous this time and actually granted me a sample of this from request. It would have costed $10 for a sample otherwise.

The high reviews from a few key people perked my interest, and since this milk oolong used Tie Guan Yin for the base, I was naturally intrigued. Brewing it up at 2 minutes, it was creamy and floral. The natural orchid florals of the oolong blended fairly naturally with the buttery cream flavor. It has a light and well rounded balance of savory and crispness overall. So think flower creamer leaning towards condensed milk, though it is not as sweet as other milk oolongs. It definitely is far from fake.

I got three brews out of it with the third leaning more on its Tie Guan Yin qualities. I would normally rate this tea between a 85-90 because it definitely suits my preferences, but the megalithic price is the main thing that I hold against this tea. Great quality, yes, but I’ve had other Tie Guan Yin’s that had some of the complexities this had for much cheaper. It was actually comparable to What-Cha’s Winter Tie Guan Yin which was fairly creamy on its own, though a step less creamy then this. I do love the cream flavor combo for this tea and I am very glad to have tried it, but I cannot justify the price for this tea which is why I rate this one lower. I doubt that the profile would change too much gong fu.

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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.