86

I’ve been sipping this for awhile, and it’s one of my go-to daily drinkers. The cake is heavily dried and tightly compressed. I can spot some gold curls spread throughout the top. I take a whiff and inhale a dried earth and light fungal tone. I break off a hefty chunk and throw it into the warmed gaiwan. I opened the lid and take in a wonderful bunch of scents. I spot wet sage and clay right off the bat, slowly I begin to pick up some earth and a rising petrichor. I washed the leaves a few times due to its heavy compression and begin my brewing. The steeped chunk finally un-bunches and releases a sweet damp leaf and soil aroma. The scent is heavy and thick. The brew consists of a dense and dark soup. The taste begins light and sweet with a brief cocoa tone. This thick drink gives a heavy and full mouth-feel with nice lubrication. The tea expresses some distinct earth tones that move throughout the senses. This liqour is full of curbed tones. It’s a nice balanced drink with its smooth heavy tastes and a light finish. The qi is beautifully warming and begins low in the gut and slowly travels up to the mind. This offering is not overly complex, but it’s a reliable Shou. The brew is good, steady, warming, and rich. The cake is not something I’m crazy about, but I enjoy having it, and I drink it at night before bed to warm myself up.

I really like how this came out
https://www.instagram.com/p/8npRCHTGU9/?taken-by=haveteawilltravel

Flavors: Autumn Leaf Pile, Clay, Cocoa, Earth, Petrichor, Sage, Smooth, Wet Earth

Preparation
Boiling 0 min, 15 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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