I’m the first to review again :D!

I took my time with this tea. It sounded very special to me, so I treated it as such. The leaves are beautiful. The dry leaf consists of a gorgeous bouquet of greens, golds, silvers, and ambers. This assortment of colors carries a floral tone with a light wood scent. I brewed these treasures up in my tetsubin western style. My pot yielded a tarnished gold liquor. The flavor reminds me of a darjeeling. It has the smooth wood flavor along with a sweet floral aftertaste. This brew is full bodied and goes down soft. The aroma from my brewing vessel is like that of wildflowers in full bloom. I really enjoyed this brew, and the sheer amount of this tea that I have. This was an amazing experience, and I will make this my morning black. It’s always good to start the day off with some great tea.


Flavors: Floral, Flowers, Oak wood, Smooth, White Grapes

205 °F / 96 °C 3 min, 15 sec 2 tsp 8 OZ / 236 ML

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did you mean Jun Chiyabari?

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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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