76

I’ve been wanting to try this for quite some time actually, but the price always deterred me. Luckily, tea friends have sent this my way. The dry leaf consists of decent sized nuggets of a vibrant green and yellow colour. I placed these inside my warmed yixing and gave em a shake. The aroma was sweet and strong like honey. I was hoping that the flavor would match, but it did not. The initial sip was a dry grass flavor and with slight astringency. The aftertaste was a tad sweet and roasted. This wasnt all that fantastic, but I’m happy to finally try it!

Flavors: Bitter, Dry Grass, Honey

Preparation
185 °F / 85 °C 0 min, 15 sec 7 g 5 OZ / 140 ML

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.

Profile

Bio

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.

https://www.instagram.com/haveteawilltravel/?hl=en

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.

Location

Middle of nowhere, New York

Following These People

Moderator Tools

Mark as Spammer