This was an interesting session. I opened the package to reveal long slender leaves. They carried a smooth sweet grape and raisin scent. This fruity mixture was on top of an underlining oak aroma. I placed a very generous amount in my warmed gaiwan and gave it a shake. The scent deepened and expanded to other areas. I took in some char, mineral, sweet fruits, and some elderberry. The scent was strong and airy. I washed the long leaves once and prepared for brewing. The steeped black beauties give off a wet ash and grape juice scent at first. Then, this scent progresses to a lake water like scent. It’s a little strange and off putting. The taste is smooth with some sharp char. The brew gives a nice mouth feeling with some lubricating. The initial sip begins with a light grape flavor with an almost Darjeeling muscatel aftertaste. The brew progresses to give off some smoke and a slight bitter. I also noted that each sip gives a nice tang left in the mouth. The tang is unlike citrus; its a pleasant sour note. This was a decent session. The leaves kept brewing for quite some time, and each steep was a nice bronze coloured liquor.


Flavors: Char, Grapes, Mineral, Muscatel, Oak, Pleasantly Sour, Raisins

Boiling 0 min, 15 sec 10 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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