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This is the 2015 Summer Tea.

This tea is beautiful! I love Oriental Beauty simply because of its wild assortment of leaves. They look like the autumn leaves around my house, and I just adore that. I opened the package and took a sniff of this fall foliage. These leaves carry a dry hay scent with a very slight sweet grass tone. I placed what I had in my warmed gaiwan and let it sit for a bit. The scent deepened to more intense hay aroma with some brief honeysuckle in the background. I washed the leaves once and prepared for brewing. The initial sip is of the “wow” nature. The taste begins with nectar, hay, and a smooth grape that lingers. Then, it evolves into a crisp apricot tone. Last, it finishes with an intensely sweet honey aftertaste that fills the mouth. This honey tone is as identical to actual honey that I’ve ever tasted. The honey flavor even has the mild tang all too familiar with wild raw honey. The brew progresses to become alike liquid nectar, except minus the floral tone. This brew is sweet, syrupy, and a light bronze color. The brew lasts for about six steeps, and it grows mildly astringent while it leans more towards grass and hay tones. This was a very enjoyable brew, and it was a brief reminder why I love Oriental Beauty so much. I’m so happy to have been able to experience this!

https://instagram.com/p/9dpNnqzGTu/?taken-by=haveteawilltravel

https://instagram.com/p/9drHkATGXs/?taken-by=haveteawilltravel

Flavors: Apricot, Dry Grass, Grapes, Hay, Honey, Honeysuckle, Nectar, Smooth, Sweet, Sweet, Warm Grass

Preparation
185 °F / 85 °C 0 min, 30 sec 6 g 3 OZ / 100 ML
Rasseru

Ah nice. I love ob, especially when there is a sweetness to balance the south aroma. I will have to try it

Rasseru

South?damn spellchecker spicy. I meant spicy

Haveteawilltravel

hahah i was wondering what you meant by that ;)

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Comments

Rasseru

Ah nice. I love ob, especially when there is a sweetness to balance the south aroma. I will have to try it

Rasseru

South?damn spellchecker spicy. I meant spicy

Haveteawilltravel

hahah i was wondering what you meant by that ;)

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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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