Liquid Proust TeasEdit Company
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Recent Tasting Notes
Made this as my Halloween tea in my Halloween mug because (1) Mordor is scary and (2) pu’erh is scary to me. So, it’s all sorts of festive.
After a couple sips, I will say this is alright. It doesn’t really taste like to pu’erh to me which is a big plus. However, it also doesn’t have much more than malt, which is bad. Maybe a bit leathery, which could be the combination of the two.
It’s fine but nothing special. Nevertheless, I am always happy to try something new so thank you Arby for sharing!
An interesting tea that I guess I haven’t logged before. I didn’t buy this one specifically, but received it in lieu of a different tea I’d ordered, that was out of stock.
Due to the size of rolled oolong balls, this tea is a bit of a different experience each time (especially when brewing by the cup), which is kind of neat. Today, it’s obviously leaning towards the creamy and floral green side of things, which is a refreshing change from what I’ve mostly been drinking lately. I believe I’ve had a few less-than-stellar cups, but it’s a bit of a fun idea. Perhaps something one could do with the remnants of sample baggies? Although these 7 oolongs may very well have been carefully selected to complement each other, in which case all one would end up with would be a muddled mess. Hard to say!
In other news, I have been absolutely wiped the past few days. I slept much of Saturday, and a decent portion Sunday, and I’m currently counting the seconds until I can put the baby down for his second nap, at which time I’m going to try and have a nap myself. (He probably won’t cooperate, though – whenever I am in need of a nap, he decides he doesn’t need one.) Not fun. I’m trying to work on eating somewhat better, but am not really restricting calories, just taking them to an appropriate level and trying to make more nutritious food choices, so you’d think if anything, I should be feeling better….
Browsing a new tea shop in my city and this little fella caught my eye. The first brew after rinse, has me topless and considering taking my pants off. I am literally sweating out of almost every pore in my upper body. I made it in my Puer Yixing (roughly 180ml size) 5.5g of tea and set the temperature (as usual for these Raw Puer’s at 90 degrees C). It’s refreshing, has a subtle molasses flavour and you can tell a decent quality raw puer (which this is) from their cheaper counter part by how smooth and balance that molasses flavour is. Really enjoying it, I have definitely been more “drunk” on other raw puer’s but I would definitely consider going back and buying a bigger cake of this when my Imperial raw Puer tea runs out.
Flavors: Anise, Metallic, Molasses
Picked this one up from Liquid Proust maybe a month or so ago!?
Brewed it up Gongfu last weekend, and had a very lovely experience with it. I think I was around steep twelve or thirteen when I realized I needed to be wrapping things up since I had prior plans, but it was a really nice and extended tea session.
Delicious from start to finish; deep roasted notes which exaggerated the nuttier elements of the tea, mineral notes, a subtle herbaceous quality in early on infusions, and a sweet raisin/prune note throughout!! Settled into something a little greener with higher/sharper fruit (raisin/apple skin) notes, but with the warmth and coziness of the roast…
Song Pairing: https://www.youtube.com/watch?v=-ycmFjq0tKY
The last few steeps of this went better than my initial review. It’s still not one that I would want to buy again. It was a weird tea overall. I didn’t care for the edible silver – it didn’t add anything to the experience and the silver leaf got everywhere! The pine flavor mellow out some (or I got better adding less).
I didn’t get any of the white tea flavor from this. It was drowned out by the jasmine.
Apple, pine, jasmine, glitterfest = silver everywhere in the tea, stuck to my strainer, in the cup, etc…
I bumped my rating a little as it was a little better flavor blended in the following cups.
Flavors: Apple, Jasmine, Metallic, Pine
This tea is messy. Jasmine scented. Why do these apple pieces have silver stuff on them? and in the brew?!
jasmine, apple, pine, metallic
I really don’t like the pine taste. I don’t like the silver stuff. I don’t like this tea at this temp. Should I try this at a lower temp? Is it worth it? A miss for me.
Flavors: Apple, Jasmine, Metallic, Pine
Backlog 5/28. Sipdown
2min, 205F, western X3
pean, cocoa, vanilla, sweetness
2 min, 212F, western X3, overleafed
pecan, cocoa, rich, vanilla, malt
This tea goes on and on. Well balanced, but a lot of different flavors. I’m glad I picked some up while I could. Caramel pecans were a great snack too!
Flavors: Cocoa, Malt, Pecan, Sweet, Vanilla
Man this site is jacked, can someone drop a comment that Liquid Proust Teas will be at the first Chicago Tea Festival → https://steepster.com/discuss/31512-new-tea-festival-chicago-nov-1-3-2019
I cannot comment on a thing.
My 1000th reflection/post! Gah, that’s a lot of drinking and thinking, or not thinking. :)
Opened packet for the first time today.
The vanilla bean plays nicely against the roasted oolong, which looks to me like a really dark roast as the appearance is that of black charcoal nuggets which barely barely open throughout the early steeps.
Perhaps I should use boiling water rather than my usual slightly cooled boil approach.
Nonetheless, the vanilla becomes more prominent in later steeps, perhaps it needs softening for the taste to fully bloom.
With a roast this dark, I expected it to be harsh, but it is not, not at all.
Also, I miss Liquid Proust and his insights and his experiments and his kindnesses. I hope you are well, LP!
On the nose, spicy sweet notes are noticeable: horehound, sassafras, cola, and root beer. Dark molasses notes with hardwood and peanut shell rounding it off. In a preheated gaiwan, dry leaf emitted notes of ripe stewed plum, gummy fruitiness, and sweet hay.
On the palate, arrival is pinewood – soft, sweet woodiness with resinous notes. Body is relatively thick, but overall flavor is muted, developing hay, wood, and resin flavors. Gummy fruitiness starts to pop after sappy astringency arrives and dissipates. Aftertaste has nice plummy fruitiness. A little cocoa powder shows up well into the aftertaste.
A good experience; one that needs your full attention to appreciate.
I should have added this one for when it was on the website. I swear I wrote about it before. Anyway, I got it for the novelty of being from KunLu, and because it was a really nice and mega fuzzy black tea. It looks very similar to Verdant’s Golden Fleece, and it partially compares.
The dry leaf aroma is powdered, and soft. Sweet potato instantly came to mind along with a dusting of cocoa powder, but there was something a little bit floral to it as well. There was also a little bit of a dryness to it that was pleasant in smell.
I’ve brewed it western and gong fu, and it took me a bit to find a ratio I liked. It’s a very flexible tea that never becomes bold or astringent, but the flavors can be muddied or drying if it is over leafed or over steeped for long periods of time. I found that a medium gong fu session with 15-20 sec increments worked best for me at 5 grams in around 6 oz of water. Going too light makes the tea faint, but I at least caught some malty tones with a bit of a popping peanut nuttiness and chrysanthemum sweetness.
I know that chrysanthemum is a bit of a weird comparison, but it has the same sweet-dry profile that flower does no matter how I brew it. It borders on honey, but it is not honey like or close to honey suckle. Either way, it combines with the peanut, sweet potato and malt tones nicely and contrasts its dry leather mouthfeel…if leather ever had a mouthfeel, or you’ve had the pleasure to bite down a piece of leather in the middle of something excruciating like child birth. I can’t say I’ve experienced or will ever experience the latter, but I’ve bitten on leather for sheer curiosity. Back to the tea, it compliments the flavor imagined or real.
I do get cocoa flavors like raw cocoa nibs. They are noticeable, but not obvious and can be in the background like hints, but always transition mid sip to the end. It’s a good contrast to everything else. They get more prominent in the later steeps, and become very smooth at re-brew 6.
This tea is a very smooth one overall, and although it’s durable, it does not have too much stamina, unless you like your teas on the lighter end. It will yield to cup 8 if I push it, but it becomes vaguely sweet chrysanthemum sweet potato water at the end.
I also used to think this was a straightforward tea, but with the hints that I’ve gotten, I think it’s safe to say it does have some complexity. Every once in a while, there was an odd fruitiness in the background that I could not put my finger on. I’m not sure if someone else would taste it, so I won’t add that descriptor quite yet.
I personally have not drank this too often because it is a little bit too mellow even for me, but it is nice to have on a slow morning. If he had more left over, I’d certainly recommend it for people more used to white tea drinkers, or those looking to have golden tea from the origin area of the iron fist.
Flavors: Cocoa, Drying, Floral, Malt, Peanut, Smooth, Sweet, Sweet Potatoes
I bought this from the Liquid Proust sale a while ago, sadly only now writing a note. This must be the DARKEST oolong I’ve ever seen. Entirely black. They also never unraveled during any of my steeps (and the last steep went for a WHILE for this reason), so possibly these were a little too roasted! I love seeing the big pieces of vanilla in the blend. I have been steeping up so many vanilla teas lately. Roasted oolong isn’t usually my thing. This one is good enough. I’m not really tasting much vanilla at all though, which is a shame. The vanilla would have really elevated the flavor. The oolong itself has less flavor than you would think, since this charcoal oolong REALLY looks like actual charcoal. I don’t think there was any saving this particular oolong, no matter how much Liquid Proust tried. Always happy to try any tea though.
Steep #1 // 1 1/2 teaspoons for a full mug// 10 minutes after boiling // 2 minute steep
Steep #2 // few minutes after boiling // 3 minute steep
Steep #3 // just boiled // half a mug of tea // 6 minute steep
I wonder if I am the last person to have any of this. Welp, not anymore. I just made the last of it finally after hoarding it for a few years. It is still very good. I enjoy the flavor of toasted genmaicha over most styles of green tea. And I particularly like the lack of bitterness and also the blueberry that is slight but nice. Overall, this was a great blend.
Flavors: Blueberry, Green, Toasty
I should have reviewed this when the picture was still up. Dang.
Anyway, this tea was a treat. I’m happy that Andrew did not hoard it, but sold it for a little while online. Like him, I initially expected a medium to dark dong ding, but after I read his own notes on it, I knew it would be a little more floral than usual. He also wrote that it would pair well with desserts.
I’ve leaned more toward western so far going by a minute for steep one, and had some great notes in each resteep. It is fairly sweet, but definitely floral and savory. The savory notes are squash like, maybe close to sweet potato, but there just enough sweetness that reminds me of a sugar cookie amidst some subtle roast notes and buttery ones. I’m having a hard time pinning down the florals right now. Chocolate orchid, maybe? I don’t know, I’m at a loss right now. The overall smell is also like finely cooked vegetables, specifically squash right now.
The later steeps do have fluxes. I swear I get a little bit of violet and hyacinth in the florals, though the hyacinth is subtle. Cashew and graham cracker slowly creep in and rises at steep three and four. I’m just using flowery adjectives, so what do I know?
I’m quite impressed with this one. Despite some contrasts in the notes, they combine together in a balanced whole. The tea is very easy to drink, and it might be good for intermediate drinkers, probably good for slightly more experienced drinkers, but not daunting for any new drinker to try. I think a newer drinker might be board if they are looking for bursts of flavor, but might learn the virtue of layers and nuance.
It deserves a hard 90 right now. I might increase it as time goes on because this tea is fairly reliable. I have yet to gong fu it properly, but I think it might be well suited to grandpa style anyway.
I’m really into this one. I knew it would be a sheng that I’d like because I basically rely on Andrew’s preferences for pu-erh, but I am surprised this is a good taster. Most of the tasting notes are a bit more akin to oolong and white, but this is definite sheng all the way through.
I started off with a very light ten second rinse, and the smell was very fruity and floral. I got apricot, marshmellow, peach, grass, and a little bit of sheng astringency amidst a soft, cotton texture. “Viscous” is also a good adjective.
Moving onto the second steep, more florals pop up, namely orchid and, perhaps, honeysuckle. More cotton notes showed themselves, and more stone fruit ones followed.
Steps three through four so far have gotten more astringency and a very pleasant bitterness. I would not say it’s sour, but it is a little bit like a longer steeped Shan Lin Xi. Think green/white grapes. The grape notes were particularly noticeable in the recent steep, and the earlier rinse now that I think about it. I can even feel a little bit of dryness on my teeth and the roof of my mouth. The texture contrasts nicely with the fruitier tones.
I am enjoying this one greatly. I have yet to feel any effects yet since I am not power brewing it in my basic 4.5 grams to 6 oz ratio, but I am enjoying it for the sheer texture and taste. I’m curious to see what someone else’s opinion of this one is. I’m probably going to up the rating as time goes on.
Rinsed it hot twice in case it was dank like the 80’s one people complained about. The first few steeps tasted old and vanilla-y. I like sour foods generally, so maybe I am not the best judge of unpleasant sour tastes, because my threshold is likely higher than that of others due to the sheer quantity of sour fermented foods and drinks I consume. Is this a little sour? A little? Dunno. But it is surely nothing compared to a sour ale.. Not much energy in this tea, though. Will need to leaf it harder next time.
The scent and flavor and mouthfeel are all right. But I rather dislike what it does to my throat, which feels coated with something uncomfortable after only 2 steeps. Is it smoke? Is it lingering astringency? Either way, it isn’t a good feeling. I am not sick, and it isn’t from a reaction to something I ate just before.
This is the last of the sample. The first half was shared with dear company, so the conversation outshone the tea. The first solo tasting was low energy compared to others tasted week. This one lands in a similar fashion.
I can see how someone who smokes might not even notice the yucky throat feel and thus enjoy this far more than non-smokers will. Farewell, strange blend that smells good and feels like I am smoking a cigarette. Blecch. Merry merry.