This was not all that special. The dry leaf is heavily compressed maocha. It consists of a variety of dark greens with small brass and tarnished silver strands. The brick carries the scent of sharp plums. I placed a small but heavy chunk in my warmed yixing and gave it a shake. This scent heightened to raisins and tobacco. I brewed up a cup, or rather, I tried to brew up a cup. This maocha is so compressed it took about four long hot washings for it to open up and yield anything more than slightly flavored water. The maocha finally opened up, and the initial sip was very basic. This had no complex tones or aromas. It was a very singular flavored tea. This tasted of wood. It would sometimes give a slight smoky flavor, but otherwise very unattractive. This wasn’t terribly tasting. It was just a very basic tea. The qi was calm and came in spikes. It faded after a few minutes. I was not impressed by this, and I’m glad I only have a small amount. Lastly, the dry leaf consisted of only 2 whole leaves and the rest BOP out of a 7g portion.


Flavors: Raisins, Smoke, Tobacco, Wood

Boiling 0 min, 45 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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