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I needed a white for tonight to de-stressify and this seemed pleasant. The dry leaves smell of old english potpourri and spices. The wet leaves smell of gingerbread cookies, so I hoped to be in store for a treat. The first initial sip tastes of a vanilla pumpkin pie. It has a warm body and sweet after taste. I can taste undertones of cinnamon and allspice. The flavor of this is very “festive.” It has a combination of cardamon, nutmeg, yogurt, cloves and frosting. I’ve noticed with flavored white teas the actually tea flavor seems to be lost in the mix. This brew seems to honor that, but it tastes simple delectable.

Flavors: Cardamom, Cinnamon, Mango, Nutmeg, Pumpkin Spice, Yogurt

Preparation
180 °F / 82 °C 2 min, 0 sec 1 tsp 6 OZ / 177 ML

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Young and experienced Tea consumer. I’m continuously learning and developing knowledge about tea. If I have learned anything at all from the world of tea it is that I do not know anything about the world of tea. I enjoy good tea, and I try to acquire the best of the best. I usually brew gongfu but I’ve been known from time to time to resort back to western brewing.

I have an Instagram (haveteawilltravel), and I am proud of my photographs. I use my pictures in my reviews,and I hope that they aid in portraying the beauty of tea and teaware.

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Tea Rating System:
I rate my teas based on the category they fall into (Puer, Red, Oolong, Darjeeing, Flushes, Yancha… etc.)
This means that I will rate a Oolong based on how it stands up as a quality Oolong. I try not to compare teas, rather I work to evaluate them on their craftsmanship, harvest, processing, and qi.

I am most strict with Shou and Sheng Puerh, only because of the vast expanse of various experiences, such as; region, vintage, production, processing, etc.

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