1222 Tasting Notes

93

Which thank you am I on, Liquid Proust?

Anyway, brewed this one up this morning and shared it with my mom because she loooves peach. The presentation is beautiful, with some orange-pink petals laying on a bed of jade dong ding.

Peach is the distinct smell and flavor of this one, with some minor floral blossom accents in this clean, fresh cup. It reminds me of Georgia in spring. I did a ten second wash of it, sipped it, then decided it would be better western style. I brewed it the first time three minutes, and the peach was mostly in the aftertaste, and definitely lingered. It was a little bit light for me, but I really liked how refreshing it was. My mom loved it the way it was. On steep two, the dong ding (tung ting) really came out to sweeten the cup with it’s own peach like character. Afterwards, I did feel a little dehydrated, but I felt like I just ate a peach rind. The third steep is very floral, and more peach blossom than peach with some sweetness left over, though light.

It’s tea that my mom would purchase for regular drinking, and I might too. It’s a solid, good tea. I would rate it 88 based on my preference for slightly stronger teas, but when I’m in the mood for a light one, this one is perfect. My mom, though, would rate it as a 92. She likes her teas lighter, and this one is great for her. Steep two was the best.

Flavors: Floral, Peach, Sweet

Preparation
185 °F / 85 °C 3 min, 0 sec 1 tsp 7 OZ / 207 ML

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75

I really like this rooibos. The rooibos itself is the most dominant feature, almost overpowering or blending the other fruit flavors together into it. I over-steeped it a little bit, but I was able to get the other fruits more.

It really deserves a 80 rating in terms of taste, but since I had to soak it longer to taste the flavors and rooibos itself is a hit or miss for me, I’m rating it 75.

Thank you for this free sample, Liquid Proust!!!!!

Flavors: Fruity, Rooibos, Tropical

Preparation
185 °F / 85 °C 5 min, 0 sec 8 OZ / 236 ML

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90
drank Milk Oolong by Capital Teas
1222 tasting notes

Another resounding thank you to Liquid Proust!

I’ve had Jin Xuan without flavoring from Teavivre and Mandala, and the full Milk Oolong from Mandala. I’m going to be comparing it to the latter one for the majority of my review.

I get a little bit of orchid, but cream perfectly reenacted in this oolong. I also get some notes of vanilla. The texture is soft and silky like a lilac, but does not quite have that note (SCRATCH THAT: it’s cooled down, and I totally taste the lilac, especially in steep #2). Mandala’s Milk is more buttery, and a tad bit thicker whereas this is light, medium, and creamy. Like milk itself, this is the vanilla 2% milk version of a milk oolong to me, whereas Mandala’s is whole milk. Mandala’s is almost fattier compared to this one, while this is a lighter vanilla dessert.

Both are really good for those reasons: if I were to pick, it would honestly depend on my mood. This one is lighter in a refreshing way. This one is also more like cream to me than Mandala’s, but Mandala’s is a little more like toffee. The final decider is really price to me, in which Mandala has the upper hand. I’m so glad that I got a sample, and it is sooo good.

And now, I’ve had way too much tea. I was originally going to save it for school, but seeing how quickly some of my green oolongs are starting to come closer to their shelf life’s end, and how drastically the humidity has changed in my house (curse Michigan whether!), I’ve been paranoid and downing all of them before they go bad. I’ll be more conservative tomorrow, and aiming for the other Liquid Proust Co. samples. Yet currently, I need the L-theanine and caffeine to keep me awake and painting a certain phoenix I commissioned for my sister.

Flavors: Cream, Milk, Orchid, Smooth, Sweet, Vanilla

Preparation
185 °F / 85 °C 3 min, 30 sec 1 tsp 7 OZ / 207 ML

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70

Thank you, Liquid Proust again! It tasted like a paler version of Mandala’s Tie Guan Yin. I definitely got Orchid, some cream, and some sweetness with a butter aftertaste. I am glad I did the western because I wouldn’t have been able to otherwise taste it. I liked it, and it reminded me of my new coming preference for greener style oolongs. Only complaint is that it was watered down. Glad I sampled it.

Flavors: Cream, Orchid, Sweet

Preparation
185 °F / 85 °C 3 min, 0 sec 1 tsp 7 OZ / 207 ML
Liquid Proust

I have experienced Dachi to be a bit weak too

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98

I really enjoyed this one, LiquidProust. It’s very similar to Numi’s Chocolate Pu-Erh, but a little bit more complex. It was silkier, with milk chocolate being followed by a floral moss. The texture was pretty creamy, and fairly smooth. I soaked it the first time in three minutes, then the second in four. It started to fade in the third, with bits of grass, moss and flowers, but still smooth.

I added sugar the second time after sipping it a few moments pure, and it brought out the chocolate a little bit more. If were to guess, I think the base might be a roasted Tie Guan Yin because it has remnants of the floral character of one. The only other Tie Guan Yin I could compare it to is maybe the one by Rishi, which is partially roasted.

I liked it on it’s own, though I wish there was a little bit more strength the first time that I had a session with it. I brewed it again last night while painting, making the teaspoon heap a little bit more. It was then exactly what I wanted, and exactly what I needed to get working on my painting.The first time, I felt like there needed to be more flavor especially with the chocolate, wanting something a little bit fuller and not as light. Last night, it had a more complete profile to me with a little bit more chocolate and roasted oolong sweetness. I even got a few other tasting notes, like graham cracker and even s’mores as little hints. This tea deeply satisfies my cocoa craving, and the roasted oolong as a background that really compliments the chocolate. The chocolate is strongest in the first steep, and over the other two steepings, second being four minutes and thirty seconds, and the last being closer to seven, it transitioned to roasted then to floral grass with graham cracker.

I’d recommend it to any one, but ‘d say this is more for an intermediate tea drinker, with some younger tasters and more aged ones possibly going for it. I think that more experienced drinkers would appreciate the complex character of the roasted oolong itself. This might also be a good medium ground between a pure tea and a flavor one since the chocolate is extremely natural to me, and doesn’t have the slightest artificial character that a lot of other chocolate teas typically have. I’ve said originally in this post that a part of me prefers a darker chocolate, but after steeping it with just a few more leaves, I definitely changed my mind. I think that the milk chocolate in this would appeal to a broader demographic, and make people slightly newer to teas much more willing to try oolongs and other chocolate teas similar to this one. My mom especially liked it, though she is not a huge fan of chocolate teas. She even said that it’s one she might keep in her cupboard.

I am so glad that I have this one in my cupboard, and I am going to be especially depressed when I finish it up. I really hope that this one becomes one of the main teas on Liquid Proust’s menu, for it is one of my favorite ones that he has made thus far.

Flavors: Chocolate, Creamy, Floral, Graham Cracker, Hay, Moss, Roasted Nuts, Smooth, Sweet

Preparation
190 °F / 87 °C 3 min, 0 sec 1 tsp 7 OZ / 207 ML
Daylon R Thomas

One thing about this: mine aged faster than anticipated. It’s still good, but not as sweet. The oolong itself is still roasty, not quite as nutty and the chocolate is not as present. I could also be wrong and it nothing having to do with aging, but I swear it lost some flavor.

Liquid Proust

Interesting. Was it exposed to light?
The oolong will keep its roasted taste for sure, but as for the chocolate/nutty notes there shouldn’t be a change unless air or light found its way to it. I can shoot you a PM in regards to how it was flavored so it makes more sense. It’s not a scent nor an oil, but it is possible that the roasted chocolate did faint… I will have to check into this. A month seems lame and if that’s the case I will need to be careful with this method.

Daylon R Thomas

The chocolate itself was what was weaker to me then the actual tea- the tea was still had most of the same notes except the one nut note(probably a brewing difference because I had more leaves the last time). No light got to it; I kept it in the back of a cabinet in a another closed zip lock bag over it. I’m thinking air might have found it’s way in considering how often I drink it (I JUST finished it).

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75

This was on my wishlist, and LiquidProust sent me the perfect sized sample of it! This is thank you #2.

The leaves themselves aren’t purple, but for whatever reason, it comes to mind smelling and tasting it though the color is brown. It’s a lot like polish, or stained wood. I’d maybe guess that the wood would be a cherry wood, because that’s the best guess as to the hidden sweetness. There some creaminess to it, but more in texture than actual taste. This goes for the first steep. To liven it up, I added a little bit of raw sugar, and for me, the cherry and almost coffee berry note were disinterred from the earthy, smoke, woodsy body. Probably wouldn’t be bad with cream, but I’m going for purity right now.

On steep two after four minutes, the tea is significantly smoother, and it’s cherry wood to the fullest. Reminds me of a Halloween fog machine.

Steep three is a lighter version of steep two, but smoother. A little bit smokier to me than the other two, but I tasted some of it earlier in those steeps as well.

In summary, this is a very unusual roasted tea to me. It’s got the same wood and earth character of darker oolongs, but with a cherry polish-the kind you would smell in an old ornate home or hotel.I think the taste should perhaps be close to a 80 in terms of quality, but I had a slightly biased expectation for coffee and sweetness. I expected the fishiness: I had a purple tea before and it tasted exactly like crab. I am really glad that I got to try it, and it is definitely worth trying. Not something I’d ever recommend to a newbie though; more for an adventurous taster.

Flavors: Cherry Wood, Earth, Musty, Smoke, Smooth

Preparation
205 °F / 96 °C 3 min, 0 sec 1 tsp 7 OZ / 207 ML

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70

I’ve been waiting a while in huge anticipation…… Thank you so much, LiquidProust for your heavenly offering of oolongs. I’m going to write a lot more about that later and in every post.

I was pretty curious about this one because I like sweet rose and creamy things. It also so happened to be an oolong. Then I hesitated a bit because it was a phoenix oolong, which in my experience tend to be fruity, but a little to light. Then, I figured, it would definitely be worth to try, and it’s something that can do to help LiquidProust.

So, now to describe this tea-or over describe it. The scent is highly feminine, like walking into a Chinese Beauty Shop. Cream blushed with with roses and little bits and pieces of fruit welcome me. David Bowie’s China Girl Plays in the back ground.

Then I steep it for 2 minutes and 35 seconds. Dainty. Very dainty, and very light. A little too light for me, but enjoyable and very clean. I get the rose and cream, but barely.

I steep it a second time for about 4 minutes. More rose, more cream, still as girly as ever. There’s an apricot sweetness at the end.

Third steep for five: rose and cream combine into something lighter and more floral.

Fourth steep after six: really faint. I’m going to have to leave it for longer to see if I can get any more out of it. I know it’s oversteeping, but I’ve been able to savor some last bits of an oolong before.

Okay, so overall, this is a really delicate, clean, and very womanly tea. This is something that I think white tea lovers and floral tea lovers would like. For me, it’s way too delicate. I used a little less than two tea spoons in seven ounces, then six ounces. I got the stronger bit on the latter, and a part of me wonders if I needed more leaves for my tastes.

For the time it is right now, it’s a perfect summer tea. It’s refreshing, light, and probably good iced as well. Also has little bitterness and not nearly as dehydrating as some other teas I’ve had. I’m definitely going to pass this tea along, and share it. :)

Flavors: Cream, Flowers, Rose

Preparation
185 °F / 85 °C 2 min, 30 sec 2 tsp 6 OZ / 177 ML

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80

It’s very light, and very floral. To me, it was actually not to far from Teavivre’s jasmine pearls, which is surprising because it’s bagged. The Jasmine is perfume like, but not overwhelming. The green tea is also pretty smooth. The after taste still lingers, and is partially sweet. I can drink it pretty easily without honey or sweetener. A part of me actually prefers this one to Numi’s: the price is significantly better (mom got it for herself for less than two bucks for 24 bags), and it doe not have the same astringency nor tannin aftertaste that Numi has. It’s cleaner, and I was actually lucky that I got it so fresh for a bagged tea.

Flavors: Freshly Cut Grass, Jasmine, Perfume, Sweet

Preparation
2 min, 45 sec 8 OZ / 236 ML

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80

LuckyMe recommended it as a cheaper oolong, and what do you know, I found it at Big Lots for $1.80 for 24 bags. I totally didn’t need it considering incoming swaps, but I’m going to need it for my trip down to Florida and for drinks on the go. Also, my mom got it for herself anyways, so it’s our shared stash.

It’s a really smooth oolong, and for a bagged tea, it actually has a complete simple profile, with some notes of complexity. Turns out that this is one of the teas that I used to drink as a kid in Hawaii. I smell and taste a really herbaceous brown rice character, with a woodsy body, and a honey like finish. Not anything spectacular, and experience tea drinkers might compare it to cardboard, or a standard oolong. I really enjoy it, and especially so because of how cheaply I can get it for the really passable quality. Hence the higher review. Taste is really closer to a 65-70, but price and convenience bumped this tea up 10 points for me. It just might be a decent introduction to a newbie, but it might not be sweet enough for a developing palette.

Flavors: Earth, Honey, Rice, Wood

Preparation
180 °F / 82 °C 3 min, 0 sec 8 OZ / 236 ML

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55

This is my first Mate, and I lean towards the roasted variety because of it. On it’s own, it’s got a weird, butter taste to it with lots of wet grass. Like others have mentioned, it’s also got a pungency a lot like cannabis. I’ve made it with hot chocolate, and on it’s own with coconut oil blended that tastes really unusual, sweet, buttery and herbaceous. I’ve also had the cocoa version and chai version of it, which I prefer.

This tisane is really best suited as a blend ingredient, not a main tea itself. I honestly bough too much of this because of the health benefits, and as a possible coffee replacement, but I wish I didn’t. Worth trying, but not great.

I have close to a pound of it right now that I need to give away, or it will go bad soon. Message me if you want to swap for it or if you need a blend in the next few weeks. Otherwise, I might have to dispose of it.

Flavors: Butter, Cannabis, Grass, Herbaceous, Wet Moss

Preparation
190 °F / 87 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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Profile

Bio

First Off, Current Targets:

Whispering Pines Alice
Tillerman Tea Traditional Oxidation Oolong
Tillerman Tea Phoenix Village Dong Dings
Good Luxurious Work Teas
A good Qilan
Best Sachet Teas

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, Taiwaneese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala 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.

Location

Michigan, USA

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