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Daylon R Thomas drank Sticky Rice Pandan by Paru Tea Bar

1743 tasting notes

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

4 years ago

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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.