mmm…splendid! This is such an easy-going value cake! I always wonder how these companies name their teas. Do they name after the first sip? Do they drink a whole cake? Is it an inside joke? shrug This tea I feel I know why they named it Splendid. This is a loosely compressed bing that when warmed brings nice sugary and jammy aromas. The brewed leaf tastes so powdery soft, you’d swear it was a delicate sugared donut. This tea is not complex, it is not long-talking, it is not all too intense. It’s a simple brew with a light and sweet profile. This is the tea that an English mum would make alongside her scones. It is simply a splendid tea.



Flavors: Jam, Pastries, Powdered Sugar, Smooth, Sugar

Boiling 0 min, 15 sec 7 g 3 OZ / 100 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.


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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