Liquid Proust Teas

I got a grabbie of Liquid Proust teas when LPT closed and this is one of them. (I really appreciate that awesome deal I got.) It’s an interesting one because it has the natural sweetness of amancha that I’m not sure why other tea places don’t use to sweeten their tea. It’s definitely sweet and a ton better than things like splenda! I can notice only a little bit of amancha within the dancong, but a little goes a long way. I’m not sure where the peachy flavor is coming from, the dancong or the amancha but it’s a nice note. Sweetness and peach. I don’t usually go for this kind of oolong but I like this one. It also doesn’t get overbrewed.
Steep #1 // 2 teaspoons // rinse // few minutes after boiling // 2 minute steep
Steep #2 // few minutes after boiling // 3 min

Sipdown

I was drinking this on Saturday evening before bed, but with the result of it being a black tea, my bedtime came later. Ha-ha. I oftentimes will have a sample of oolong, shou, or green tea prior to bed, but I’ve been in the “drinking down my samples” mood. I’ve acquired more tea through swaps with friends, rather than the actual tea that I own, so it is my goal to have everything finished by next summer. Ha-ha. I think that this one here is the last of the LP tea blends. I may be wrong, but I’ll find out after digging down to the bottom of the tea sample boxes…..

Notes: Creamy vanilla; almost reminds me of pancakes.

Edit: This was not from a swap, but the “sipdown” stuff will get thrown into those boxes as well. ;P

So I had bought this cake as a potential candidate for the next Pubertea buy… but ended up going on different paths to where this is now a tea I stock for the shop. I sent a few people the tea as tea ‘A’ in a sequence of three older raw puerhs and this just stood out to me as very enjoyable. Realizing I was able to obtain a bit, trying not to bias, at 35 cents a gram… it’s a solid tea that I enjoy very much myself.

I’ve been waiting to hear from more people, but regardless…

Yiwu raw puerh stored in Hong Kong for over 10 years, I won’t disclose the real age : P
Going into this as a mystery is probably more fun for everyone than it is for me because I know! The tea has aged for sure and the HK environment did it well. Aired out decently at my place and the tea is going quite well. Almost a silk like texture to it coming through the nice viscous soup.

This is what dank tea taste like when it starts to get its stuff together… really looking forward to seeing how others enjoy it.

Possibly breaking up all I have for the next Sheng Olympaid as a solid candidate to understand humid stored tea that is drinkable.

A very light cup. Perhaps because of the oolong? I think maybe I should play around with the steeping parameters on this because I know there’s more flavor in this tea than I am getting.

Another sipdown for this morning. I really like this blend, and I would be happy to find another little sample hidden away in one of my tea stashes. I may or may not have some, I can’t say. I’m counting it as a sipdown, though, because I think this is the last of it.

The base of Earthy, but has notes of chocolate and malt. I can taste desserty flavours of cocoa, marshmallow, vanilla, and cake. It is very decadent, and would have made a nice latte. It is also a great cup hot, so no complaints here.

Another hot tea this evening.

A nice base with delicious (but subtle) undertones of dates, candied pecans, honey, something floral in the base is detectable. The sweetness is very subtle, but it is there for the tasting. I was hoping the flavours would be a little bit more noticeable, though.

And another one from the puerh plus box, this thing is keeping me mucho busy!

I brewed this up in my gaiwan and I actually skipped the rinse on this, the tea was so clean and light, i didnt feel it needed it. Also with all the herbs in this I didnt want to throw away their flavor.

First thing I notice is that I get a strong strawberry and citrus flavor. Im having a bit of trouble placing all the flavors here, but I do get a little bit of hay and Im guessing that is the base puerh leaves.

This is an interesting tea, another one I probably wouldnt have tried on my own if it hadnt been in the box, its really good light and refreshing, excellent for a summer tea. I wonder how this would be as an ice tea.

Recommended.

Okay this is a tea I normally wouldnt have tried, Im not the biggest fan of flavored tea. But the teabox is to allow us to taste tea we normally wouldnt get the chance to do so otherwise.

Im glad I decided to take a chance, using a gaiwan and a very short quick rinse.

The first couple infusions were very very rummy… surprisingly so… the aroma was incredibly intense and so was the flavor, I kept thinking I was actually drinking something alcoholic. The liquor was a dark medium brown, the color of Rum or Cola..

After the first two infusions , the strong rum flavor started to mellow and more of the puerh flavors started to come out. I got the wet wood and peat flavor, and the interesting thing is, unlike most flavored puerh, the rum actually complemented the ripe flavor instead of clashing with it.

Very glad I tried this.

Recommended!

Work sipdown.
The lower temperature water available at work stopped the wood note that I didn’t like in this tea. Probably because the temp was too low to extract it.
I did get creamy vanilla black. The vanilla really popped out here since it wasn’t under the wood.
Will I miss this tea? No. I did like the creamy vanilla-ness a lot so I’ll need to try to find another tea that’ll do the job.

10s- wood, vanilla, black tea underneath, soft, wood not oaky (softer) (here I couldn’t read my own handwriting – I wrote not oaky but it looks like not ooky) Just marveling at that.
20s- more woody as it goes longer
I don’t like this blend as well as some of the others. It’s for sure the wood in the blend – just not my thing in drinks – tea, beer, or wine.

Backlog 20May17-
Vanilla, woody, cocoa, 6g at 200F
3 min – vanilla, wood, smooth, comforting especially on this cold and rainy day.
3 and 4 min – vanilla staying power.
A nice comforting cup of tea during unseasonable weather.

This tea had a vividly fruity scent while it was brewing with distinct apricot notes. There’s are hint of the fruitiness in the flavour as well as cocoa notes with a hint of nuttiness. It’s quite a smooth tea with only a little bit of astringency present. The tea acquires a sweetness as it cool, much like and oolong would. In fact if I didn’t know this was a black tea I would probably think it was a dark Formosa oolong.

From smelling the tea in the cup although I thought that it would come across as extremely rummy because that it the overwhelming smell that came from the bag (not saying that that is a bad thing). The resulting brew however tasted nothing like any of the ripe puerhs that I have tried, granted I haven’t tried THAT many. It sips in with a quite strong taste of muscatel and grape and overall is actually quite fruity. This is probably one of my favorite ripe puerhs that I have had. It definitely tastes like rum but more in the same way that

Oh wow, this tea is incredibly delicious. The black tea base is just exquisite.

If someone was to ask me about how I felt about having silver foil in my tea before I had this I might have said something negative. But somehow having the silver flakes in the bottom of the cup invokes all the half remembered narnia magic of mirrors and pools of water. Do yourself a favor and don’t pour this through a fine meshed strainer.

Sipdown

Another tea had last night at work…’Twas a good one, too.

Sipdown

I had the last of this tea at work last night. I briefly noted that the pecan might’ve become mildly “expired,” but it was still a good blend. Despite the pecan tasting a bit off, there was still a nice caramelized/sugary sweetness remaining.

I’m going to miss this one a lot, but I’m glad I’ve had the opportunity to experience LP’s blends when there was such a thing to be had. :)

Sipdown

I’m currently grandpa styling this as I get ready for work today. I’m going to work my way through it as long as I can……It’s a very fine tea with so many layers to it. However, in the moment, I’ve been wanting to eat my weight in chocolate, but had decided to drink this instead. I’ll definitely miss this tea, but am happy that I’ve had the chance to enjoy it.

Notes: Chocolate, nutty (pecan), syrup, creamy, rich, & malty.

You know the scene in Stranger Things where the guy says “mornings are for coffee and contemplation”?

Well, snow days are for tea and library books. In those terms, the day was a success.

This tea has the tiny little balls like Irish/English Breakfast, so it diffuses quickly and makes a really rich, dark cup.

My first thought upon drinking was “BUTCH.” There’s a heaviness here, a smoky, leathery, manly richness.

It’s not the sort of thing I typically go for, but I enjoyed it fairly well.

I’ve also been enjoying watching Inception again. We own this movie, but we’re watching it on TV with commercials. This movie holds up, guys. I know that’s unrelated to the tea, but I thought I’d mention it.

Backlog. A dear friend sent me hers and she was not as much as a big fan as I was. I looked at this tea and hesitated on buying it worrying that I’d only get a general char tasting Yan Cha with a hint of apple, but I got a SOLID quality yancha with a sweet and savory apple aftertaste. Almost buttery for me. If I were to guess, the base was probably a Shui Xian, but closer to a Dahongpao overall because of the fruity roast. It might border on the chocolate note for some, but otherwise it was a nice warm roast overall. I personally tasted the cherry bark and loved it, but not everyone will notice it.

The first three steeps were solid gong fu starting with 30 seconds, 55 sec, and a minute and half, then the later three steeps took 4-6 minutes. Going with the recommendation of 120 sec or 2 minutes, you get a better rounded cup Western.

I always recommend Andrew’s teas, and I personally recommend this one if you want a solid tasting Yancha or something with Dahongpao qualities, hence someone with intermediate tea experience might prefer it. My main criticism is that it is not too long lasting, but I was delighted with the apple that I could actually taste.

Western-styled. 3 minutes @ 195 F. Smooth black tea with zero astringency. Not the best, but not too bad either.

Man, you really appeal to Dan Cong lovers Andrew. Though you’re the reason why I’m an oolong lover in the first place so it should be no surprise.

I actually liked the combo because the Dan Cong was what lead the taste of the tea with surprisingly bright florals in a midst of some woodiness. I’d have to try it again to figure out the woods, but it was on the bamboo side with a slight citrus touch. The amacha with the mi xiang of the tea matched really well, and it did well enough that my roommate who does not drink tea all the time thought so.

Though I liked it, I’m not sure how often I’d drink it or if I would buy it. I probably would have bought this when I was on steepster early on because I enjoyed Dan Congs a little more than I do now, but I do not mind having it in my cupboard at all. If I had more money, I’d buy a small amount and reserve it seasonally. It did really well on a cold day in the late evening. Otherwise, this tea is hard to place. The idea of this blend is incredibly unique and that will be hard to market. I would emphasize this being an oolong that has the sweetener without the guilt, maybe even a sweet iced tea in flavor…never mind sweet tea is usually black. I don’t know what I’m saying on here anyway lol. Dan cong lovers, at least try this.