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If you know what Thai Iced Tea is, then you exactly what this tastes like. It’s naturally sweet and potent, with a little bit of spice from the anise, tamarind, and cardamom that’s blended with it( more crushed than anything else for flavoring). Like the label suggests, this is indeed authentic Thai tea, and is good on it’s own, but best with sugar and sweetened condensed milk. Tea snobs might either be offended, or occasionally indulgent in this cuisine staple. Someone new trying teas might like this and if they do, it’s more of a cultural experience than one purely for tea tasting.

Like I said before, this tea is VERY sweet, and the coloring is very deep, so clothes would be possible stained with a vibrant, orange. That’s the color of this tea, and becomes lighter and more beautiful with condensed milk. The first scent and taste that comes to mind is coconut, though the note is strong enough almost to be a flavor. The same can be said for the creamy, malty texture of this tea. Then there’s some leading vanilla, anise, tamarind, and cardamom in the background. A part of me is curious what this tastes like Gongfu because it’s so heavily flavored, but Western style might be better because it’s intended to be strong enough for sweetened condensed milk and sugar.

Flavors: Coconut, Cream, Malt, Spices, Vanilla

Preparation
205 °F / 96 °C 2 min, 45 sec 1 tsp 8 OZ / 236 ML

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First Off, Current Targets:

Taiwan Sourcing Longhan Nectar Red Oolong
Whispering Pines Alice
Good Luxurious Work Teas
A good Qilan
Best Jasmine Black Tea
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 with a dominant Eastern Asian influence. 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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