Paru Tea Bar

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drank Chrysanthemum by Paru Tea Bar
1795 tasting notes

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94

Spring Tea Swap with Vallhallow. There is so much to choose from but I decided my first should match the book I am currently reading: Matterhorn by Karl Marlantes. There has only been one mention of tea thus far and apparently, it was awkward. Pg209. And just a quick bit of history for you. Ho Chi Minh was originally called Saigon until it fell in the 1970s. https://www.britannica.com/event/Vietnam-War/The-fall-of-South-Vietnam

Now on to the tea. This was quite a bit different than I was expecting. Maybe that’s just because I’ve been drinking very astringent tea for the last week. Dry Aroma: Sweet and woody. Wet Leaf Aroma: Musty. Mild spicy. It is difficult to explain the spicy because it has a bit of tangy on the nose but it is not like jalapeno it reminds me more of a black and white pepper mix. Without the sneezes. Liquor Aroma: Reminds me of Sticky rice, cream of wheat, or tapioca. Flavor: Also reminds me of sticky rice. Creamy notes. Fresh whole milk. Woodsy notes are somewhat musty. Damp woods. Soft mouthfeel. No astringency. Though as you steep it longer the finish becomes slightly more gritty with just a bare touch of astringency. Leaves you feeling like you ate cream of wheat.

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94

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Thank you for the sample!

I impulsively bought a pound of their milk oolong with a discount, and put this sample in the order. It only lasted two steeps, but was immensely smooth and good. Smoke, toffee, chocolate, roast, charcoal, honey, wood, autumn, earth, ash, and a little bit of grassiness or moss in an incredible first steep after 45 seconds. 50 seconds for the second one, and it was faded. Delicious, but faded.

I would definitely consider picking some of this up in another order. Makes me mourn the opportunity for their rum one. Either way, I was deeply satisfied with this Hojicha. The only downside is that it didn’t last.

Flavors: Charcoal, Chocolate, Earth, Honey, Roasty, Smoke, Smooth, Sweet, Toasty, Wet Moss, Wet Wood, Wood

Leafhopper

Oof! You won’t be running out of green oolong for a while! I hope that milk oolong is good.

Daylon R Thomas

Yeah, but that won’t prevent me from getting more lol. I’m really excited about the swap too! Granted, I always drink green oolong, so they last me a decent amount of time because I finish them so quickly. It’s one of the few milk oolongs that’s actually fruity. I think it’s flavored, but it’s very reliable.

Daylon R Thomas

I also keep hearing speculation about current events over Taiwan, and it has me panic buying a little bit this year.

Leafhopper

Yes, events in Taiwan are worrying. I have your box all packed up and ready to go, though there’s space for a couple more teas that I’m trying to fill.

Just in case you need even more green oolong, Floating Leaves is having a one-day 35% off sale on their winter 2021 oolongs and baozhongs. I’m tempted, but will resist. :) I’m working my way through a 150 g bag of spring 2021 Li Shan from Bok and don’t need more tea!

Daylon R Thomas

150 grams of Lishan=cool

Leafhopper

Definitely! It’s good, though better in a clay pot with slightly longer steeps than I usually do. I have about 100 g left. :)

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80
drank Lemon Lychee by Paru Tea Bar
2800 tasting notes

Sipdown! (2 | 43)

A sweet Insta friend was nice enough to send me a sample of this (very expensive) tea. I’ve tried one other tea from Paru before, it was a black tea with Okinawan black sugar. It was good but too sweet for me, and not worth the high price IMHO. But I love lychee so I’m excited for this one.

It’s very tasty! The base is a nice blend of earthy, malty, a touch of honeyed sweetness. Very deep and dark and satisfying. And the lychee is present but it’s not over-the-top, quite authentic tasting with a sweet and juicy, slightly floral note. I will say I’m not sure I get much in the way of lemon, a little bit maybe? I would like a bit more I think. Chrysanthemum adds a slightly musty, somewhat floral herbaceous note. It throws me off a bit, I’m not sure I like the combination with the lighter, sweeter fruit notes.

Anyway, I do like it. The base is nice and the lychee tastes fresh and juicy. I don’t think I would pay the high price for it, but I’m thankful I had a chance to try it. :)

Flavors: Caramelized Sugar, Caraway, Chrysanthemum, Earth, Floral, Herbaceous, Honey, Juicy, Lychee, Malt, Musty, Nectar, Rye, Sweet, Wood

Preparation
200 °F / 93 °C 3 min, 0 sec 3 tsp 16 OZ / 473 ML

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Thank you for the sample!

This one is supremely malty. Like boba milk sickeningly thick malty. It’s a breakfast style tea for sure with smaller tea leaves, but fortunately it’s not astringent. It’s got some light bitterness and definitely has some energy. It’s got some chocolate notes, but more of what you’d get in a Ceylon or Assam, maybe some more robust Keemums. They were not as heavy as the malt.

I only did it western and still see this more as a cream and sugar kind of tea, or even a boba tea, but I’m still open to see what it does gong fu before I rate it. I’m pretty happy with it, though it’s not my preferred style of black tea. It’s more for a classic palette anyway with some flexible bonuses.

Flavors: Dark Chocolate, Malt, Tea, Thick, Wood

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83

Thank you for the Sample Paru Tea Bar!

I honestly wanted to try this one and the Yuzu Chai, but held off to spend my money on the other blends that are still pricey. This one surprised because:
1. I was not bored by this coconut chai blend and
2. it’s a rooibos blend that recommends to steep it ONLY FOR ONE MINUTE.

That is rare for a non gongfu, and usually, rooibos are steeped between 3-5 minutes, with 5 minutes being the more common recommendation.

What I got was a spicy chai that balanced its spices nicely. Pepper was the most prominent spice, followed by the cardamom as it cooled down. The coconut smoothened out the profile, but somehow, the rooibos pepper and clove combo struck my palette as woodsy and citrusy. Like really heavy citrus wood orange glow in hints. Weird. I rebrewed it again, 2 min, then 3, and it was still good. I got more coconut in the later steeps.

I was surprised how much I liked this tea straight. I think it would be better with raw sugar and condensed milk or coconut milk, but minimal sugar because this is not a heavy tea. The only heavy thing is the spice and cardamom, but I like heavy cardamom anyway. Definitely recommend this one is not a typical coconut chai.

Flavors: Cardamom, Cinnamon, Citrus, Citrus Zest, Clove, Coconut, Creamy, Dark Wood, Pepper, Rooibos, Spicy

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80

Coldbrew is soooooooo the way to go with this herbal tea. I wish I had a decent coldbrew bottle for it, and am tempted to use my amazon gift money on a Hario Filter. They always look so pretty. I really shouldn’t because two of my tumblers do have cold brew filter capabilities, and one of the ones I am getting will, but they are a pain in the butt to clean. Anyone have any experience with the Hario Filter bottles? Easy cleaning is the big draw in for me, and if having one means I go through my loose leaf like this faster because I’m cold brewing, all the better.

I will try it again hot, but it’s so much creamier and sweeter cold. Instead of overripe near rotting fruit for me, it’s fresher cold and I really like it. Now to see how the Pandan waffle does.

Flavors: Coconut, Cream, Dried Fruit, Savory, Sticky Rice, Sugarcane, Sweet

Mastress Alita

Not sure if I’m thinking of the same Hario filter bottles, but I received a glass Hario bottle that has a rubbery pour top with a removable plastic filter as a gift. It makes fine cold brew, but I wouldn’t say I care for it any more than just making my cold brew in a big ol’ mason jar and simply straining the leaf with a strainer. I think the draw is drinking the cold brew directly grandpa style, but I find I don’t like the flavor as much that way with most teas, as the very bottom of the bottle where all the leaf has collected leaves the tea tasting a bit bitter to me towards the end. So when I do use it, I tend to pour it into a different vessel after brewing anyway. I do sometimes drink fruit teas from it directly.

I do find the plastic strainer can be a little difficult to lock into place initially, but it does work well after it is in place. As far as clean up goes, I usually have to refill the bottle with water to loosen the leaf off the bottoms and sides and then pour it out into a separate strainer.

Daylon R Thomas

Okay, so I should save my money then. That is really helpful, thank you!

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80

I expected to really like this one, but I had a hard time drinking it on its own without honey or sugar hot western. I actually liked the Pandan Waffle a little more because the toasty rice offset whatever ripe fruit quality is coming from the ingredients. Again, my brother and mother really like this tea and were enjoying it as a desert, but for me, it reminded me of my own vomit after a long session of eating too many coconut based things. I think it’s psychological, and again, this is probably a really good tea that I’m having a hard time drinking because of repressed experiences, which is annoying given how quickly I can chug any other coconut based white, green, rooibos, or oolong tea.

I’ll be coming back to this one. I don’t know if it’s the pandan, sticky rice leaves, coconut, or jujube dates that are giving me a weird feeling, but I’ve got to figure it out. It’s a gorgeous tea to look at and expensive, but I don’t know why it’s so off putting for me.

Maybe coldbrew is the way to go with it?

Flavors: Coconut, Herbaceous, Overripe Cherries, Rice, Rice Pudding

Preparation
2 min, 30 sec

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I got this with the Sticky Rice Pandan in tandem with each other. I originally was going to order the herbal version-it sold out-then I got this tea. I hesitated because of the savory element from the toasted sticky rice, but I was still excited because this is a Genmaicha style blend that’s really unusual.

Trying it out, it wasn’t as creamy as I expected. It was loaded with sticky rice , toast, vanilla, and coconut flavor in a sweet and savory combo, but I had a really hard time drinking it without any additives. There was a funky overripe fruit or seaweed quality that I was having a hard time getting down that made my stomach uncomfortable. I’m used to a more savory kind of tea from Vietnamese style desserts anyway, but there was something about it that made my stomach churn. I added raw sugar, and that significantly enhanced the flavor, but there was still something off for me.

It could be psychological since I have vomited coconut pineapple rice before, and maybe the heat reminds me of my own bile, but I had a really hard time getting this tea down even though I love coconut and rice. My brother and my mother really liked this tea and loved the herbal version, and I do think this is a great tea; however, I got to figure out how to brew it in a way I like. Paru does have a catalogue of gong fu, western, or cold brew style teas, and this one might be better as a cold brew than a hot tea. Or maybe, this tea was intended to be enhanced by sweetener.

I’m not done writing about this tea though, and that’s for sure.

Flavors: Astringent, Coconut, Dates, Malt, Rice, Rice Pudding, Savory, Sweet, Toast, Vegetable Broth

CrowKettle

That’s an incredibly unfortunate association. I have something similar with orange creamsicle fluoride cleaner (just starting to get over it years later).

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95
drank Milk Oolong by Paru Tea Bar
1514 tasting notes

Upping the rating considering I got a pound of this. Probably one of the best milk oolongs I’ve had-it’s versatile cold brew, gong fu, and western. The unique lychee notes is what I liked the most about it in the third and fourth steeps. Of course it’s milky and I am not sure if it’s flavored, but the balance of the spinachy greenness of the tea, the sweet cream dessert quality, and the painted flecks of fruit from the tea is incredible. It’s a shame Paru doesn’t carry it all the time-hence the impulse by.

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95
drank Milk Oolong by Paru Tea Bar
1514 tasting notes

This is one of the first milk oolongs that was not overly vegetal in my tumbler. Butter? Yes. Coconut like? Yes. Milky? Yes. Green like spirulina and a grassy protein shake for a cow? Yes, but smooth and well rounded by the other flavor profiles being close to a greener dessert.

I’m contemplating on making this a staple…but it’s $42 for 4 oz….eeeeeeeeeeeeeeeeeeeee we’ll see. I do really like it. 93 rating minimum that will likely go up-price is the main thing holding this one back because I’ve very rarely had Alishan Jin Xuans that actually have a fruity note, and this one has a very prominent lychee flavor as it cools down in third steeps.

ashmanra

Is it flavored? Have you tried Premium Silky Green from Bird Pick? It has that buttery silky vibe. They sell it as a green but it is deffo milk oolong and cheaper than that. Not sure about a fruity note as it has been ages since I have had any.

CrowKettle

Paru Tea Bar appears to have some cool teas but their prices make me hesitate.

Need to try Bird Pick.

Evol Ving Ness

I thought Mandala was the be all and end all of milk oolongs? Or the mango one from what cha?

Evol Ving Ness

That said, if you’ve found what you like, sometimes it is best to just suck it up and get exactly what you want.

ashmanra

I also ADORE J E Milky from The O Dor but it is rather expensive.

Daylon R Thomas

I’m pretty sure it’s flavored-though they don’t say. I personally was not as big of a fan of the J E Milky. I still think Mandala’s one is, What-Cha is the best quality for the best price. The thing that’s unusual about this one is the lychee note, and it’s actually not too far off from the same price as Mandala’s-only slightly more expensive. And I still haven’t tried the one from bird pick yet! I remember when you recommended it so long ago!

Daylon R Thomas

One benefit is that there is a $40 free shipping cap for U.S. The problem is that you’d have to get a tea flight to sample their teas, and they mostly come in 3’s. I do think there are a few teas that are worth it from Paru, but it is steep in comparison.

Daylon R Thomas

Bird pick has also put the oolong in the oolong category

ashmanra

Daylon: I am glad to hear they moved it. It was in the green section for years. I called them once to ask about it and the young woman who answered the phone said it was deffo green tea because oolongs are smoky…I explained that there is a whole range of oolong and she was really surprised and said she needed to find out more about it. She didn’t get defensive or cross, just really was surprised and very nice. I checked a few more times and it still was listed as a green, so I am glad they have now moved it to where it belongs!

CrowKettle

I vaguely remember the oolong debacle! Also glad to see they changed it. Now, if only they shipped to Canada.

Evol Ving Ness

Hahaha, the Canada shipping thing. Yeah. And then there’s the paying gazillions of dollars, not on tea, on shipping (and customs/duties if they ding you.

Evol Ving Ness

Sorry, having a bitter moment.

CrowKettle

Also bitter. It used to be sort of affordable. On the flipside, I hear that by the end of the month Canada is dropping the testing for trips across the border less than 72hrs in length. This may give us more tea buying options lol

Evol Ving Ness

Good news! Not helpful to me, yay anyway.

In the past week or so, I’ve lost my mind completely, so I may not need any more tea. Ever.

Daylon R Thomas

Lol teaching been nuts up there too?

Evol Ving Ness

Interesting times, interesting times.

But I meant more in terms of impulsive tea purchases (and it’s not even Black Friday).

Evol Ving Ness

How’ve you been managing, Daylon?

tea-sipper

Oh cool, Bird Pick still exists!

CrowKettle

I’m almost there with you Evol. I’m telling myself I can’t buy more tea until I sipdown all the August Uncommon and old 52teas (and start the advents). But then I wish for things I don’t have (oolong. always oolong).

Evol Ving Ness

I KNOW! And then there’s the oh, things have been hard and I deserve a treat (or five) thing.

Daylon R Thomas

It’s been tough, and interesting. By no means the worst year I’ve taught (first year still takes the cake),but I’ve made some progress despite some hurtles. Being sick and being a leader in a nonprofit has been draining. Ergo, like you, more tea. Luckily, the weekly subbing on my prep has helped supplement income a little.

Daylon R Thomas

I’ve got a good stash, but too much black, not enough oolong. Barely have touched my white teas.

Leafhopper

I laughed at your description of some oolongs as “protein shakes for a cow.” So true!

I, too, have gone overboard on impulsive tea purchases and may not be participating in Black Friday. Unlike you, my stash is oolong heavy and “needs” more black tea. (My only BF temptation would be the oolongs from White2Tea, One River Tea, etc., etc.) Do you have any decent unsmoked Lapsang Souchong? In my impulsive buy from Wuyi Origin, I managed to pick up only 50 g of Old Bush Lapsang and 75 g of Jin Jun Mei (plus 50 g of their lower-priced Benefit Tea, ugh), plus three Dan Congs. I’m starting to feel a bit of buyer’s remorse…

Evol Ving Ness

Nothing beats the first year!

I expanded my horizons by splurging on matcha, as well, of course, as the usual suspects.

Leafhopper, no remorse allowed. Some we like, some we drink, some we give away, some we age and get to eventually, hopefully while they are still tasty.

I am also interested in a good unsmoked lapsang. Please let me know if you come across something lovely.

Daylon R Thomas

I sent a list of some in a message, Leafhopper. Most of them are less than 1 oz from Trident Cafe in Colorado.

Evol Ving Ness

Hello? Not for public consumption?

Leafhopper

Evol Ving Ness, you’re right, the tea will be drunk, swapped, or stored for years in my tea museum, so I don’t need to feel any remorse. The best unsmoked Lapsang I’ve had is the one from TheTea.pl., which is full of tropical fruit. Wuyi Origin’s Old Bush Lapsang Souchong is a close second, though it leans more toward sweet potato and brown sugar.

Leafhopper

Daylon, I’m not sure your message went through. I can’t see it in my inbox.

Evol Ving Ness

Thank you, Leafhopper. Making a note of your suggestions.

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95
drank Milk Oolong by Paru Tea Bar
1514 tasting notes

I’ve had a total of six of Paru’s selection, and this was actually my favorite of the purchases-which I did not expect. I’ve had a lot of milk oolongs before, and usually come up as a buttery combo of cream, florals, and vegetative spinach in flavor whether or not there’s some scenting going on. This one struck me as a surprise because I didn’t think buttercream and sweet fruit were going to be accurate, and then were. I’m fairly certain this one is scented or flavored somehow, but it’s very good.

I brewed up a semi gong fu session alternating between long and short steeps. 15 sec rinse, 2 minute first steep, then 40 sec, 45, 50, 60, 120, and finally three minutes again. There were some spinach in the voluptuous texture, and reminded me of Mandala’s Milk Oolong in its candy corn savory and sweet combo. The fruit surprised me because it was a more sugary fruit, and outside of the usual pineapple or coconut vibe most jin xuans give off. It reminded me of japanse milk candy, almost bordering on peach or lychee-which I didn’t really expect.

I’m still holding off on rating this one, but I’m impressed. The price is a little on the high side being close between $10.50-12.00 an oz depending if you get 2 or 4 oz for it, but it’s not a weak quality tea base by any means. I remember the earlier reviews of Alishan Jin Xuans in general were fruity nearly ten years ago, and since then, I’ve wanted to try one that really captures the creamy fruity combo a lot of earlier reviews raved about. Most of the Alishan Jin Xuans I’ve had are grassy, creamy, floral ,and only a hint fruity. This one, however, had fruit stealing the show under layers of sweet condensed creamy flavor.

Flavors: Butter, Caramel, Coconut, Cream, Fruity, Lychee, Milk, Peach, Spinach, Sweet, Thick

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Roswell’s notes and the unique blends triggered me to splurge on Paru twice. This one looked up my alley, and I got it with their milk oolong and both pandan blends. All of their teas were high quality and original, and while I think some of them are a little bit too expensive, the company more than does its best to get you quality service.

Roswell’s hundred rating sold me hard, and I expected an intensely fruity tea with a chocolatey wild black tea base. I got what I expected, but under layers of flowers and chrysanthemum. The chrysanthemum to tea ratio almost struck me as being more of an herbal blended tea than a flavored tea, when I looked at the loose leaf, but there was enough oomph from the tea and fruit to make me taste otherwise.

There is still some dryness and herbiness for me, but the flavor and aroma are great in a hot western style after three minutes. It’s clearly designed to be an iced tea in its malty fruity lemon essence. I look forward to playing with it.

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After our two oolong sessions we switched to a sort of weird gongfu/Western tea steeping hybrid because we wanted to break out some flavoured teas but weren’t interested in committing to steeping a full teapot’s worth of tea or whole mugs. I was pleasantly surprised how well this tea worked with the weird steeping method. It came off more gin-like to me than necessarily the highly aromatic and pungently floral/pithy bergamot that sometimes comes through, and with a real unexpected sweetness to the top notes as well!

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Sipped on over the weekend. Definitely got that boozy kind of gin note in addition to a heavy handed dose of bergamot. I’m not super big on Earl Grey, as you all know, but I do love gin and I think the botanical pine-y flavour of it is such a natural compliment to the citrus of bergamot. It elevates what would otherwise probably be a fairly boring (to me, at least) tea!

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Y’know I was on the fence about ordering this one since I don’t love Earl Grey – although Earl Grey gin, if you’ve never had the chance to try one before, is pretty solid. Then the tea arrived and it didn’t really smell that impressive as dry leaf – barely boozy (especially when compared to the rum hojicha) and pretty strong bergamot note. However, steeped it was really interesting and unique. Definitely an Earl Grey but it had the botanical and almost pine-y juniper note of gin as well and it was actually much more apparent in taste than I’d guessed it would be. Also had a somewhat fruity note as well – one while felt a bit out of place for both a gin and an Earl Grey.

I’m not sure I’m fully on board, but I think I’m more on board than I expected to be. So that’s not nothing!

Daylon R Thomas

On my 21st birthday 5 years ago, I grandpa steeped a small amount of vanilla earl grey in hot water with a shot of gin, and it was actually really satisfying. Reading the note reminded me of that. I wish there were more booze barrel scented teas, especially oolongs.

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75
drank Thai by Paru Tea Bar
13264 tasting notes

Oversteeped this cup and it resulted in it tasting far more savory than I would have ever thought would have been possible given the ingredient list here. I still got that soft creamy starchy quality of the pandan in the top notes, but the body was brothy with notes of anise and the finish pretty harsh and bitter. Milk probably would have softened it up, but I was tired and couldn’t be bothered to get some. Plus, I only have oat milk in the house right now and I felt like that wouldn’t have been the best flavour fit…

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75
drank Thai by Paru Tea Bar
13264 tasting notes

Short tasting note – I’ll write a fuller one with a future tasting I’m sure. This pandan chai is super unique; the blend of warming spices is perfectly balanced with the silky and creamy flavour of the pandan! Pandan often reminds me of coconut or sticky rice, so a total match made in heaven for this style of Chai.

Photo: https://www.instagram.com/p/CR2MljfBzCb/

Song Pairing: https://www.youtube.com/watch?v=F01hoI2PlTY&ab_channel=ScotchMist

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Steeped this one up on Thursday!

I always feel a little guilty drinking some of my different alcohol flavoured or barrel aged teas at work just because of how authentically boozy the aroma can actually get. That’s how I felt about drinking this one in our lab that morning; it really smelled like rum which may have been a lot at 10AM on a Thursday. Thankfully, no one ended up coming in and joining me in the lab before I had finished the cup so I got to just enjoy the warm and cozy flavoured of the hojicha with the sweet complexity of the rum overtones mostly guilt free.

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Toasty golden and smooth but also pretty distinctly rum flavoured in the best kind of round, sweet and boozy sort of way. It reminds me a little bit of the chocolate rumballs that my mom used to make around the holidays, but also makes me feel a little bit like a pirate!? A pirate in the best way though.

Pirates are fucking cool.

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This was what we steeped up on the first evening at the hotel! My mom hates fish so one of the places she was really interested in eating at during her trip was a vegan sushi restaurant, so we had hojicha with vegan sushi. There were some really nice options, actually – my favourite ended up being one of green apple, asian pear, cucumber, and asparagus. It was very fresh and crisp! She liked… some of them.

Hojicha, even boozy tasting hojicha like this, paired great though!

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I’ve seen a lot of barrel aged teas but rum barrel aged hojicha is totally new for me so I could not in any way resist trying this one out. The dry leaf is stem heavy to the point where this almost looks more like a kukicha, but I see some leaf throughout so we’re not totally over the line. The tea smells heavily of rum. Like, to the point where I was not comfortable steeping this one in my office when I first got the sample. However, there’s a sweetness to the thick aroma of booze and a toasty familiar hojicha nuttiness.

The tea tastes great! It’s all the cozy familiarity of a nuttier and well roasted hojicha with those big sweeping roasted barley and other grain-type of notes that are a hug of comfort and toasty deliciousness. However, it’s also mighty boozy. Not anywhere close to the intensity of that dry leaf smell, but there’s no second guessing the reality that this tea has come in contact with rum. It’s an excellent addition and compliments so nicely. But more than that, there’s just a small part of me that kind of feels a bit like a pirate when I drink it and nothing will take away that glorious feeling from me.

Daylon R Thomas

Rum+hojicha sounds so frickin smooth.

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