95

I’m kinda on a Sheng binge, and I knew I had to visit this one. I opened up the packed and revealed a large loose cake. The leaves are a deep dark green, so they almost look black. I can spot small golden strands throughout the bing. This cake carried a wet wood aroma. I placed it inside my warmed yixing and turned it over. The scent was amazing. This had aged incredibly well. My pot was enveloped with deep earthy and fungal tones. The cake was so loose it almost fell apart into maocha once it was heated. I then washed the leaves with some warmed water and began brewing. The liquor was a dark brass and had the same earthy aroma. The taste of this brew was incredibly smooth. The initial sip consisted of soil and wet moss with a dark fruit sweetness and mineral undertones. This was a rather long tea session. I actually had a couple people come in and out in mid session. The tea kept up for many brews. It became a hearty bitterness around the sixth brew, but this flavor did not keep for long. I was able to get over 16 steepings, and it still was earthy and sweet. I really liked this brew, and I even forget that it was aged before I steeped it. I am surprised every time by how aged sheng tastes, since I am so used to young sheng.

https://instagram.com/p/2uBrTLTGfO/?taken-by=haveteawilltravel

Flavors: Red Fruits, Smoke, Sweet, Wet Earth, Wet Moss

Preparation
Boiling 0 min, 30 sec 7 g 3 OZ / 100 ML

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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.

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Middle of nowhere, New York

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