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Daylon R Thomas drank Winter Tingle by Liquid Proust Teas

1733 tasting notes

I tried looking this up and the website suggested “Winter Tongue”. So if sticking your tongue out and putting it on a lamp pole in the cold were a tea, this would be it?

No. Winter Tongue is not this tea. This tea is liquid cinnamon Altoids. I like them very much. Mint teas are hit or miss for me. The mint’s got to taste fresh. Otherwise, the tea needs a few other ingredients to offset the dryness. This mint tea was not that dry because Andrew used peppermint, but its natural dryness blended nicely with the cinnamon and the occasionally roasted qualities of the Da Hong Pao. I did not taste the oolong so much the first time, but I tasted the mineral rock oolong in the far background when I’ve used more leaf. Emphasis on the profile being in the FAR background.

I think this tea would have wide appeal. One of the teachers I work with really enjoyed it and he is more of a coffee drinker, though he has his own tea cabinet in a Star Wars and Harry Potter themed class room (#my teacher goals). If you have had cinnamon Altoids, or just Altoids, then you know what this tea tastes like and weather to buy it.

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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.