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Daylon R Thomas drank Creamed Osmanthus by Liquid Proust Teas

1705 tasting notes

There are very few teas that come remotely close to this one in taste. Yes, there are Osmanthus Oolong’s out there, but very few with the full profile that this one packs. I was really curious to try this one. I’ve only had a roasted oolong with osmanthus flower petals, and even so, I’m not quite sure what osmanthus tastes like. I admit that the cream flavoring made me a little hesitant, but when I looked online, most osmanthus teas were blended with creamier teas like Jin Xuan and Tie Guan Yin. And if the cream is upped in flavor, I know that I’m going to be able to taste it. The problem I have with some Jin Xuan and Tie Guan Yin is that they can be too light and too fainted. This was not going to disappoint me, and it certainly didn’t.

The smell dry leaf reminded me of sherbet. It is creamy, but sweet like orange blossom or honeysuckle, probably coming from the osmanthus. The same goes for the taste after two minutes and a half: sweet, creamy, light, and full of that sherbert flavor. the first steep was strongest, but the sherbert sweetness is there in each steep: second after 3 minutes and 15 seconds, third after five. It’s almost peachy to me (Elixer #9 was one of my favorites by the way). Peach blossom? Bottom line, floral, sweet, creamy, and fruity.

I’d recommend this one to a lot of people, but I’m not sure who. Either way, it’s an incredibly unique tea that I think more people should have. It’s sweet enough for newbies but not overly sweet in the least. I also think that the peachiness is coming from the oolong itself, which I might guess it’s a Formosa, Dong Ding, or Huang Zhi Xiang (probably wrong on all accounts, but the Huang Zhi is described as having an orange blossom fragrance)? If you are looking for peachy, floral, creamy, and sweet, this is it. This is by far one of my favorite floral green oolongs yet.

Flavors: Cream, Floral, Fruity, Osmanthus, Peach, Smooth, Sweet

Preparation

185 °F / 85 °C 2 min, 30 sec 1 tsp 8 OZ / 236 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.