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Daylon R Thomas drank Gaba Milk Oolong by Liquid Proust Teas

1705 tasting notes

Really unusual. I may have had it before, but I’m not sure. It’s also a popular tea that Andrew hates is popular because it’s not as sophisticated as some of the other stuff he sells, but the flavor is on point.

At first, it has the scent of a flavored milk oolong being spinach-vanilla cookie batter like, almost fruity like Flinstone vitamins. Drinking it up, it’s like flinstone vitamins. There is some mineral and bready qualities along with funky gaba fruit, though way smoother than other gaba. It’s like a white grape raisin in a buttery floral milky body. I kept drinking it over and over, brewing it up again and again in flash steeps maintaining the flavor. Longer 30 sec and up steeps leaned more towards the raisin cookie quality, lighter steeps were more fruity and milky like fruit loops in milk.

Either way, I’m digging it. I look forward to see what I else I can get from it. If anyone else writes about it, there are going to be a flurry of adjectives on this page in all kinds of directions for it.

Flavors: Butter, Cookie, Cream, Fruity, Milk, Mineral, Raisins, Spinach, Sweet, Sweet Corn

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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.