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Daylon R Thomas drank Peach vs Bergamot refereed by Formosa by Liquid Proust Teas

1726 tasting notes

This is a really good tea. As inferred by the little description, the taste begins with peach and ends with bergamot making it have a citrus finish. I partially get the Formosa, but it blends in more with the peach bringing in a woodsy taste from the peach’s seed. It’s also pretty consistent in the first two steeps and wanes in the third. Very juicy. Probably good with cream and sugar, or easily can turn into an iced tea (but I prefer it pure and it’s sweet enough on its own).

A lot of people would think it’s an Earl Grey, and Earl Grey lovers would like it. My mom likes citrusy and fruity teas along with Earl Grey; she just can’t drink black ones often because of her kidneys. I gave her a sip, and she loved it: “This is my favorite out of all the one’s you’ve given me.” And to me, Elixer #9 is the Spring, and this one is the Summer Peach.

Flavors: Bergamot, Citrus, Fruity, Peach, Sweet

Preparation

190 °F / 87 °C 3 min, 0 sec 1 tsp 6 OZ / 177 ML

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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.