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Daylon R Thomas drank Pu-Erh Candy Bar by Liquid Proust Teas

1705 tasting notes

Thank you so much Andrew for the sample! I was always curious about this one.

This is a very unusual tea. Definitely tastes like candy. I’m mostly getting the Pu-Erh itself and the honeybush followed by the black and cocoa nibs. Imagine a cross between Mandala’s Noble Mark and Whispering Pines Art of Darkness if you can. As with any Pu-Erh, it got sweeter in the later steeps making me like it more.

Keep in mind that I’m totally biased in rating it. I like sweet teas, and knowing that this has honeybush, cocoa nibs, and Dian Hong influences my tastes. Mind over matter. I also have a real hard time with Pu-Erh- I either love it because of the way it makes me feel, or I really don’t like it because of its character. Pu-Erh is really the mummy of teas. Caffiene shall come on swift wings to those who drink past this threshold.

I liked it, but a lot of people would probably be put off by it. Newer drinkers would have a hard time with the Pu-Erh. More experienced drinkers might be Pu-Erh purists and appreciate the raw ingredients of this, but prefer the Pu-Erh itself.

Flavors: Broth, Candy, Mushrooms, Smooth, Sweet

Preparation

200 °F / 93 °C 0 min, 45 sec 1 tsp 8 OZ / 236 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.