90

This is what motivated me to wake up in the morning. I love Darjeeling oolongs; because of how diverse they are. This particular assortment of greens, blacks, and golds was not the exception. The brew was incredibly light. It brewed up a cup with the scent of fresh trees and morning dew. The taste was a light mixture of minerals and hay. This brew carried a vegetal grassy undertone. I feel that if this brew was any lighter it would float away, (My bad joke for the day…)

Flavors: Hay, Mineral, Sweet, warm grass

Preparation
175 °F / 79 °C 3 min, 15 sec 1 tsp 8 OZ / 236 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.

Location

Middle of nowhere, New York

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