This is one of those teas I wish I could just sit and sip all day long! Sadly, I wasn’t able to get a days worth of steeps out of this.

I expected to open the package and revel long frosty tendrils of black and blue. Instead, I am greeted with an almost darjeeling/nepal green tea look alike. These beautiful leaves were a variety of colors. I could see long luscious golden leaves with black embers. I was very excited to begin tasting. The dry leaves carried a faint scent of roasted spice and sugarcane. I brewed these in my gaiwan, and I actually worked backwards on steeping times to start. I washed them once and the aroma they gave off was oh so good! My tea room was filled with a sharp crystal honey scent. I brewed at 50, 15, 30, 60… second intervals. At the first sip I was hooked on this gorgeous brew. I could taste a smooth creamy vegetal with a nutty undertone. It reminded me of a nepal green tea. The next steeping actually shocked my mouth with an encompassing honey mouthfeel. I could feel my taste buds tingle. This truly is a delicious brew! The steeped leaves carry a sweet forest scent. This drink has an essence of a forest floor in spring after a rain storm. It was floral, vegetal, and with a background of roasted almonds. This was a well rounded drink, and I’m so happy about my purchase. I was only able to get about 8 steepings out of my gaiwan. Again, I really wish i could just sit, sip, and enjoy this for the day :)


Flavors: Forest Floor, Honey, Roasted nuts, Wet Moss

Boiling 0 min, 45 sec 6 g 100 OZ / 2957 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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