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Daylon R Thomas drank Maple Vanilla Earl Grey by A Quarter to Tea

1705 tasting notes

I’ve been twitching for the next order to arrive. It has, and the packaging is nice and airtight. Thank you Lauren!

Now, this tea. It is very nice and definitely an Earl Grey. It’s also pretty fruity. The Bergamot is powerful….very powerful…too powerful. I had to seal it in my drawer for the odious forces seeping out of the bag were creeping into its brothers and sisters. There it shall lay, dormant until I release it again for my consumption.

I really want Penny Dreadful to come out soon….

Anyway, back to the tea. Bergamot and malt lead on. Maple follows in the rooibos and in the black tea in a very sweet way. The Vanilla comes in last, and nicely does so. I really like this flavor combo and this is a bergamot lovers tea. It is a little bit astringent and it certainly is more of an English Tea (I know-I know-Tea is really from China, Taiwan, India, Sri Lanka, and a few other places). Most of Lauren’s teas are the kind that you want to add cream and sugar too, and this one needs to be strong in order to hold up to the sweeteners. The rooibos actually makes this a little woodsier and more citric. Rooibos Earl Greys are usually like orange extract anyway. That’s my only real deterrent from the rooibos though. Luckily at a teaspoon, it holds up nicely and it is sweet and smooth enough at least for me to drink straight.

In the end, my only criticism is that it’s a bit on the stronger side for me. Otherwise, I love the flavor.

Flavors: Astringent, Bergamot, Fruity, Malt, Maple Syrup, Sweet, Vanilla

Preparation

190 °F / 87 °C 3 min, 0 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.