Daylon R Thomas Send Message

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Daylon R Thomas drank Pandan Waffle by Paru Tea Bar

1723 tasting notes

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

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Crowkettle
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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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Crowkettle
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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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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.