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Daylon R Thomas drank Nostalgia by Liquid Proust Teas

1733 tasting notes

Dry leaf kinda reminded me of brownies and incense though I barely get the sandalwood. Wish it was there more in smell and taste. It’s not quite as good as the others that I’ve had from LP, but it’s one of the better Da Hong Pao oolong mixes I’ve had. The Fujian black tea and the vanilla smooth the edges and gloss the oolong. The woody notes are retained, but downsized which I like.

Darker oolongs are giant hit or misses for me, and I either love or hate the woodsy taste they have. Sometimes I love them in how they remind me of fruit and bamboo, but other times I’m put off by the wood having a char or stain taste I really don’t like. Those notes aren’t so present in this tea. The wood is not as pronounced, yet dominant in the taste. Unfortunately, the vanilla in the batch did fade in the background really quickly in the first cup. I was only able to get one solid cup with one tea spoon and three minutes at boiling, and a good second cup at five minutes, and not too much afterwards. I’ll have to experiment more with the steeping, but not a lot.

I’m not quite getting a feeling of Nostalgia, but more of a sense of time.There are elements of age and refinement that strikes me more as a European tea. Though most tea is Asian or Pacific in origin anyway, this one is what I’d imagine a British Monarch drinking with sugar and perhaps cream. I would maybe add some rock sugar to preserve the flavors, but I don’t want to risk it with cream myself. One of my friends who loves dark oolongs and Assams would totally love this tea, she having a quality of refinement herself.

Overall, smooth, cocoa like, sweet, beautiful, woodsy, and refined.

Flavors: Cocoa, Smooth, Sweet, Vanilla, Wood

Preparation

Boiling 3 min, 0 sec 1 tsp 6 OZ / 177 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.