97

Wow, I can’t believe that I am the first to review this. This is far too amazing to not be popular.

This beeng consists of long twisted tendrils tightly and thickly bound together. These knots are an array of autumn browns and gold. The dry cake carries a raisin and hot hay scent. I broke off a chunk and placed it inside my warmed yixing. I could hint at a very heavy aroma of thick damp wood and rich soil. I washed the dry leaf once and prepared for brewing. The tea session was very mild. I was given the impression that the brew would be thicker and carry some power. I discovered I had used too little leaf. I highly recommend more leaf (9-10g=100ml) and longer steep times(25-45 sec). Once I added another few grams this became an amazing brew. The corrected sip tasted of sweet caramel and plum. This brew had no bitterness and a slight astringency. The mouthfeel is something commendable. I experienced a thick tongue feel with a thizzling sensation. The qi from this session was intense and powerful. It starts as a long focused relaxation, and it builds into a rocket fuel sensation. I was giddy and giggly by the eighth steep #TeaDrunk. I am so glad I went with my gut on this purchase, and that I discovered the correct brewing parameters. This brew lasts a very long time, and it grows sweeter with each steep. This tea session also included a succulent tobacco undertone that lasts long in the aftertaste. I really really like this tea.

https://instagram.com/p/4m7gSgzGcI/?taken-by=haveteawilltravel

Flavors: Hot hay, Plums, Sweet, Sweet, warm grass, Tobacco

Preparation
Boiling 0 min, 45 sec 9 g 3 OZ / 100 ML
tea123

Hot hay

Haveteawilltravel

all bout that hay life

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tea123

Hot hay

Haveteawilltravel

all bout that hay life

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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.

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Middle of nowhere, New York

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