A Dark Kitchen Sink!

Tea type
Tea
Ingredients
Not available
Flavors
Dates, Floral, Honey, Pecan, Smooth, Tannin, Cake, Chocolate, Cocoa, Earth, Malt, Marshmallow, Vanilla, Dark Chocolate, Nuts, Custard, Raisins, Wet Wood, Brown Sugar, Brown Toast, Fig
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Caffeine
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Certification
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Average preparation
205 °F / 96 °C 3 min, 0 sec 7 g 10 oz / 286 ml

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14 Tasting Notes View all

  • “121/365 Figured it was about time I tried this one, since it’s been sitting in my cupboard for literally ages. I loved LP’s French Toast Dian Hong, so I’m pleased to see a return of the vanilla...” Read full tasting note
    80
  • “Another hot tea this evening. A nice base with delicious (but subtle) undertones of dates, candied pecans, honey, something floral in the base is detectable. The sweetness is very subtle, but it is...” Read full tasting note
    84
  • “Sweet chocolatey aroma and a nice, rich taste to match. The cocoa and nuts really stand out in this. Great choice to end the evening on, and I’ll have to give it a more dedicated solo session soon.” Read full tasting note
  • “I’m back drinking tea after 7 days off—I had a kidney stone. Though I do wonder if tea would have helped flushed it out faster. Anyways, I’ve been wondering what this blend tastes like for a while,...” Read full tasting note
    86

From Liquid Proust Teas

After making my largest batch of French Toast Dianhong, I had $40 of used vanilla bean and I had no idea what to do with it. Then I ended up with more random leftovers from other blends. Eventually I decided to put all the dark stuff together because unlike a mixture of light teas, dark teas work quite well together.

Ingredients: golden pu’erh needles, loose ripe pu’erh, dianhong black tea, sunmoon lake black tea, vanilla bean (with flavor residue),roasted oolong, roasted pecans (unsalted), caramel (cane sugar, vanilla extract), cocoa nibs, Indian oolong ,honeybush (very very small amount)

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14 Tasting Notes

80
2207 tasting notes

121/365

Figured it was about time I tried this one, since it’s been sitting in my cupboard for literally ages. I loved LP’s French Toast Dian Hong, so I’m pleased to see a return of the vanilla from that blend. It’s deliciously creamy here, and more prominent than I expected. I’d go so far as to say that it’s the main flavour – sweet, heady vanilla. There’s also a fair hit of caramel, and a touch of pecan – and both of those remind me of Swann’s Way, which I finished up recently. Thankfully, the mixed base isn’t as conflicting as I feared it might be. The black sunmoon lake is most noticable to my tastes, but there’s a light, sweet, roastiness from the oolong and a mild earthiness from the pu’erh.

If this is what you get when you mix a few teas together, then it’s something that ought to be tried more often! I can pick out the flavours and characteristics of the original blends, but I think only because I’ve tried them. Overall, it’s more cohesive than I expected – and delicious!

Preparation
Boiling 3 min, 0 sec 1 tsp
Nattie

Aaaaaand this is going on the list

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84
2756 tasting notes

Another hot tea this evening.

A nice base with delicious (but subtle) undertones of dates, candied pecans, honey, something floral in the base is detectable. The sweetness is very subtle, but it is there for the tasting. I was hoping the flavours would be a little bit more noticeable, though.

Flavors: Dates, Floral, Honey, Pecan, Smooth, Tannin

Preparation
195 °F / 90 °C 5 min, 0 sec

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356 tasting notes

Sweet chocolatey aroma and a nice, rich taste to match. The cocoa and nuts really stand out in this. Great choice to end the evening on, and I’ll have to give it a more dedicated solo session soon.

Flavors: Dark Chocolate, Nuts, Vanilla

Preparation
Boiling 3 min, 0 sec 5 g 3 OZ / 100 ML

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86
139 tasting notes

I’m back drinking tea after 7 days off—I had a kidney stone. Though I do wonder if tea would have helped flushed it out faster.

Anyways, I’ve been wondering what this blend tastes like for a while, and finally decided to purchase some with my last order. I’ll be the first to say I’m not a fan of ripe pu, but this wet leaf smells rather fantastic and…it tastes good too!

Lots of flavors going on. First two that come out to me are vanilla and nuts. A bit chocolately and some raisin notes are there too. 2nd round of steeps reminded me a lot of LP’s Swann’s Way. I did notice that there was some of the sunmoon lake black tea in it.

For throwing lots of left over tea together, this was good. :)

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96
257 tasting notes

My daughter just started her first day of 4th grade today in a new school. The really cool thing about that is the school is a block from our house so we were able to walk her there and she will be able to walk home. Pretty neat and exciting.

To celebrate this event, I decided I needed a complex and possibly special tea. I chose this one. I was really torn on whether to gong fu or western brew this. I went with gong fu.

8g is more than I would normally use but there was a large pecan in there so I figured I should put a little more in to balance it out. The first steep went 30 seconds. I decided not to do a rinse because I didn’t want to wash out any of the flavors. The first steep is a light hazelnut brown. The liquid is slightly thin but creamy with hints of vanilla and… is that… raisins? Almost reminds me of a very light/faint custard. There is also hints of nut as well. Really good preview of what will hopefully come out more in the next few steeps.

Before the second steep (30 seconds) I put my nose in the leaves and the brewed liquid and took a sniff. The leaves smelled like a perfect blend of puerh and an earthy black tea. The liquid was a bit more puerh but with some vanilla notes. The flavor of the liquid on this steep is much more puerh with earthiness and a hint of vanilla.

3rd steep, 45 seconds The leaves are… woodsy. Wet wood is what comes to mind. Maybe like a vanilla oak. I’m not 100% sure but that is what popped in my mind. The liquid is a bit thinner so perhaps I should have upped that time but the good news is that it is smooth and more vanilla and nut has returned.

4th steep, 1 minute. Talk about your rookie mistakes. I didn’t see until after I poured the water from my electric kettle that it had shut off and the water was reading out at about 190 degrees. Weeellll… let’s see what happened, shall we? Interestingly, the black tea flavor seems to stand out a bit more alongside the vanilla and nut.

I’ll stop the review here because I need to attend to other things however, I can say that this is a fun and flavorful tea.

I actually am going to use it as one of my tea pairings for this months book club. We are reading Furiously Happy. It is a woman’s take on her different mental conditions by using humor. It has both very real and heartfelt entries and also very humorous entries. I think the Dark Kitchen Sink will go well with some of the darker sides of mental illness addressed in the book.

Flavors: Custard, Earth, Nuts, Raisins, Vanilla, Wet Wood

Preparation
205 °F / 96 °C 0 min, 30 sec 8 g 3 OZ / 100 ML
Super Starling!

Have you gotten to the end yet? Crying. Crying for days. I love her. The first book’s a little better, but I enjoyed both.

mtchyg

Not at the end yet. Almost half way through. I am mostly enjoying it so far.

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93
488 tasting notes

This is a very nice dessert tea. Chocolate, vanilla, cinnamon, smooth, with nuts at the end. Some earthy puerh comes through on the second steep. I would have steeped it more, but I fell asleep before I could do so.

Flavors: Chocolate, Earth, Nuts, Smooth, Vanilla

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100
239 tasting notes

I feel like this tea presented itself as a series of dessert flavors. What I got first was a strong brown bread flavor—the bitter earthy kind. There’s a figgy, raisiny kind of flavor that lends sweetness to the entire mix. I also got dark chocolate, but the creaminess of the brew made it taste almost like a chocolate fudge topping. Sometimes I got marshmallows, which switched my mindset from bread pudding to s’mores. . .fun!

As it cools, the vanilla makes itself more well-known, and many of the other flavors drop away. Now I’m drinking a creamy vanilla pudding, but that fig-raisin flavor is still hanging around.

Flavors: Brown Sugar, Brown Toast, Dark Chocolate, Fig, Marshmallow, Raisins, Vanilla

Preparation
Boiling 3 min, 0 sec 7 g
nishnek

Hm, you make me want to pull this out and try brewing it again, all I got the first time was shu flavored marshmallows, haha, XD.

Hoálatha

I think because it is all thrown together like it is that you are likely to get something different every time. I definitely tasted the shou, but it blended well with the other flavors to make that dark bread pudding kind of taste. I’ll probably get something different the next time I drink it even. But I think it was my favors of the LPs I had today!

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85
13 tasting notes

I got a sample of this to try out and I have to say that this is a really interesting tea! I brewed this in boiling water for 3min. The resulting tea was very dark, quite strong, and tasted really earthy, kind of like drinking dirt… but in a good way(?). I wasn’t really a fan of it in the beginning, but as it cooled down, the vanilla note emerged. Subsequent steepings yielded a nice creamy vanilla taste, just like drinking vanilla ice cream! And as I was waiting for the tea to cool down, I kept on getting whiffs of a scent reminiscent of dark chocolate chip cookies. I think this is the perfect dessert tea!

Liquid Proust describes the taste profile as “vanilla, fudge, woodsy earth” which I think is spot on. I will have to get more of this tea in the future!

Preparation
Boiling 3 min, 0 sec 5 g 12 OZ / 354 ML

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921 tasting notes

Ah, tournament time! Today and tomorrow is CEO, one of the big tournaments in the FGC and the last big one before Evo. Currently I am enjoying the finals for Killer Instinct, a game where I occasionally play a Raptor. Killer Instinct was a game I really disliked when I was younger, but the remake has really earned my respect, and not just because it is the first fighting game I have played in a while where my hands don’t lock up with tendon cramps. Not sure if they just got better or what, but it makes me happy.

Today I am looking at Liquid Proust’s A Dark Kitchen Sink, a blend of: golden pu’erh needles, loose ripe pu’erh, dianhong black tea, sunmoon lake black tea, vanilla bean (with flavor residue),roasted oolong, roasted pecans (unsalted), caramel (cane sugar, vanilla extract), cocoa nibs, Indian oolong ,honeybush (very very small amount)…it really is everything but the kitchen sink! The aroma of this tea is, to use fighting game slang, godlike. It smells like pecan pie, fudge, and a tiny bit of earthy loam. It is immensely sweet, caramel and chocolate dance with vanilla. and blissfully it is sweet but not grossly so thanks in part to the loamy notes and nuttiness. I might have drooled just a little, or a lot…either way, it smells really good.

I decided to gongfu it, the tea might be a blend, but it has tea that I frequently gongfu, so why not? I am almost at a loss for words describing this tea’s aroma once steeped. The notes are as expected, strong vanilla, caramel, pecan pie, fudge, loam, and malt…but trying to convey how mouthwatering sweet and rich it is, that is a challenge. The aroma of the liquid is also pretty intensely sweet, strong notes of vanilla and fudge with underlying pecan pie and loam. Super sweet and rich!

So, this is possibly the best blend I have had….ever. Seriously. It is dessert in a cup, like liquid Better Than Sex cake (making me calling it orgasmic not really an exaggeration) bringing in notes of fudge, vanilla, caramel, pecans, toffee, and a finish of earthiness and marshmallows…this is an intense tea. It hits all the right notes for me, it is immensely sweet and rich without being cloying, smooth as all get out, and just wow. Ben, being more diplomatic and not wanting to say it is orgasmic, says it is an epiphany in a cup.

You know, one of the things I love about being a person who has a sensory disorder, is how my strongest sensory input comes in the form of taste and smell…it is why I do what I do…sometimes I get overwhelmed by a taste or smell, it washes over me and drags me under, much like the undertow of an ocean wave. I don’t necissarily like the intensity of some of my other senses (looking at you sound and frequently touch) but I would not trade my sense of taste and smell for the world, especially when presented with teas like this! The second steep is pretty identical flavor wise, no real change in notes (except…I think the marshmallow finish turned into meringue) but the taste has become more intense.

Around steep three the rich fudge and vanilla notes, while still intense, are mellowing a bit, especially the vanilla. Now I get cherry notes (probably from one of the Hongchas) yams, still very rich nuttiness, and a richer loam note. Towards the finish I get a bit of molasses toffee and pie crust, with lingering sweetness. I got four good steeps out of this tea, and two moderately good steeps as I try to drag any bit of flavor I could from this…and then I needed to buy myself a pouch because delicious. Honestly, Andrew, this was one powerful concoction, bravo!

For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2016/06/liquid-proust-teas-dark-kitchen-sink.html

Yat-Fung Yeung

Killer instinct, I know that game…I know played it long long time ago. I remember the ending the match with “Finish him!” LOL. I miss the good old violence gaming.

S.G. Sanders

I’ve tried all of the methods to brewing this blend. Gongfu IS the best way to brew this. Great review. Now I need to grab a cup before defending Gotham from the Arkham Knight.

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90
1124 tasting notes

I’ve had this tea for a while, and needed to review it. I’ve only had two cups of it so far and have not done a full fledged gong fu session which this tea deserves.

Here’s what I can say so far, however: after 20 seconds in about eight ounces from five grams, this was probably one of the better Pu-Erh blends I’ve had. Nuts and a smokey vanilla are what I taste in the first three steeps. I personally recommend NOT to rinse the tea to preserve the vanilla. After that, I’ve steeped the tea before with too much water making it into something close to an aged iced tea blend…my mistake.

Yet. In the same batch, I re-brewed a western cup in 3 minutes at 190 degrees F, I got a really sweet vanilla tea. There was a very subtle fruity date quality that CWarren called fig like. It is like a vanilla fig. I really don’t like to give tea ratings, but this one I’m rating high because a Pu-Erh has not given me a taste like that before. The earlier steeps were a lot like kitchen sink water with loaded vanilla, but that cup was actually CLEAN. A clean creamy Pu-Erh. Now I’m really impressed. I steeped that a little longer and then I got something that tasted close to a vanilla English breakfast. You could probably ignore that last note, but I added that just for information anyway.

Based on my reaction to this, I’m really excited for the Rummy Pu. I love the smell and thick taste of rum, and if a vanilla Pu-Erh can be this clean and sweet, then I’ll have high expectations for the following. Andrew’s Pu-Erh’s are some of the few that I’ve ever liked anyway.

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