1236 Tasting Notes

80

Thank you Garret! I really enjoyed this one!

This was one of the recent samples I got from my last Mandala Order. Pu-Erh’s were in my budget since there typically cheaper, and I wanted to get one cake, the Noble Mark, as a preemptive hangover strike for my 21st a few months from now next year (it helped my roommate out and I looked up that it helps detox alcohol). I also got it in case the price goes up with age. And I needed something to replace my morning coffee, and for about four bucks per ounce plus free shipping, I decided it was worth getting some, though I’ll drink it more in the winter and next year.

So for this one: I’m still slowly getting over the “pooh” smell in Pu-Erh. It made me hesitate, but I reminded myself that Pu-Erh very rarely tastes like it smells. I was right. I rinsed it twice, first five seconds, then ten. The first 45 second steep brewed something that highly resembled coffee in color, with a little bit more orange and burgundy, or even purple undertones. The taste was like a very smooth black tea, albeit with a dark earth, yet somehow silkier body. There’s some woodsiness that also reminds me of some Wu Yi’s that I’ve had. The second and third steeps were approximately between 45-50 seconds. It somehow got sweeter and more minerals later one, which I started to prefer. There’s some chocolate there, but I almost did not notice it-to me it was much more like a dark chocolate.

The thing that I really liked about this tea was how smooth it was. Astringency was only slightly there, but almost nonexistent. The only bitterness was from the earthiness of the Pu-Erh, but again, it was not so present and yields smooth.

This tea is definitely for a more experienced drinker. My mom is pretty experienced herself and she liked it, but she also had to get past the smell to drink it. NEWBIES BE WARNED. Tea snobs, come loving it.

Flavors: Bitter, Dark Chocolate, Dark Wood, Earth, Smooth

Preparation
200 °F / 93 °C 0 min, 45 sec 8 OZ / 236 ML

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75
drank Lishan Oolong by Tea Ave
1236 tasting notes

Another good oolong from Liquid Proust! My review may be a little bit skewed because it’s an older sample, but this tea has one of the better mouth feels that I’ve gotten so far. Like others I’ve had, it’s kind got a texture like butter. As for the flavor, it’s fairly consistent with each steep, being grassy, creamy, and barely floral. Otherwise, it’s blander compared to the others that I’ve had. Does not detract from the mouth feel, though.

Flavors: Butter, Cream, Grass, Vegetal

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

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85

Thank you, Liquid Proust! This is a good Tie Guan Yin that comes pretty close to one of my favorites. Orchid, grass, some cream, and a dash of butter is what I get with almost every steep, more so in the second. There is a little bit of sweetness if you drink it very carefully. It also has a really solid mouth feel for me until the last steep. I got three out of this one doing western style. Pretty good, and solid. Just one level too light for me. I’d recommend to almost anyone though.

Flavors: Butter, Cream, Grass, Orchid, Vegetal

Preparation
200 °F / 93 °C 3 min, 0 sec 1 tsp 7 OZ / 207 ML

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80

Citrus Party is the perfect name for this one, Liquid Proust. I smelled grapefruit, tasted tangerine followed by a brisk lemon zest. I steeped it for about fifty five seconds the first time, and added about a minute on the second steeping, and two more for the last one. It is very consistent, and very refreshing. I wonder if it would have been any good iced?

This is another one that I shared thankfully with my mom, and she thought the same thing. I think that a lot of people would like this, and it might appeal to a wider range of experience of tea drinking, be it newer or more tuned in. I’m not sure what I want to rate it because citrus teas are ones that I have to be in the mood for, and honestly, I was craving some more of the Dark Chocolate Oolong. But this tea is perfect for the summer, and it reminds me of Florida. It’s light, flavorful, tart, sweet, and citrusy. I think that it would better serve someone looking for those types of flavors.

Liquid Proust, thank you again for this awesome tea!

Flavors: Citrus, Grapefruit, Lemon Zest, Sweet, Tart

Preparation
185 °F / 85 °C 1 min, 0 sec 1 tsp 8 OZ / 236 ML

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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
1236 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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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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