The weather is beginning to turn, and my garden is slowly starting to wither. We had a light rain, and I try to spend time with them before they all disappear. Each year is always bittersweet for me to say goodbye to my friends. Weird; I know.
I decided to sit out in the soil and brew this alongside my plants and the little critters about. This shu is partially fermented, so it’s on the dry side. the leaves are very well done and invite a unique experience. I was welcomed with stable notes of red oak, petrichor, and spiced rye. The finish introduced a subtle sweetness, fungus, and warm earth. These leaves carry a vibrant energy that builds with each steep; truly invigorating. I sat among my green survivors, with soft music, and warm tea. This brew wrapped the experience warmly and delivered soft gentle kisses among the rain.


Flavors: Cherry, Drying, Earth, Mushrooms, Oak, Petrichor, Rye

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.


Middle of nowhere, New York

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