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Daylon R Thomas drank Lemon Ginger by Paromi

1725 tasting notes

Disclaimer- I love ginger, and I love lemon, so people who do not like those things look the other way. I frickin’ loved this tea although it was in expensive sachet form. I also liked the oolong component and was glad it was not too present. When I had it, I really was tasting it more like I do a Darjeeling since it was, so I was grading it more by Darjeeling black standards and its flavor than oolong standards. It was vaguely woody and floral, but malty enough to provide a smoother background. The Lemon was more sweet than tart thankfully, and the ginger got stronger in the second steep..and I really liked with the lemon. It also was great with honey and a good remedy tea.

This really isn’t a super complex tea, but for a fru-fru sachet bag for a cold winters day with bad allergies, this tea is awesome and convenient. I’m half tempted to get more for the tough Michigan months ahead in Jan-March. 85 for quality, though I drank it almost daily because it felt so good on my throat and was so good for my citrus spice cravings. Cost is the biggest bugger about it. For those who do not like those flavors, stay way. It has been flavored, so health nuts be warned… though the flavor was very natural tasting.

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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.