I’ve had a really long day, and I just got home. I pulled this one out completely at random. I didn’t have enough for a large session, so I busted out my small celedon gaiwan. I warmed up the lil guy and dumped the long black leaves inside. I let them sit as I sat down and unwound. I lifted the lid and took in a very unique aroma. The scent was sweet with some heavy grass tones, alike green bean and hardy vegetables. The winter honey lingered in the background but the heavy dull vegetable tone dominated the brew. I washed the leaves once and prepared for brewing. The flavor was light. This is a good tasting brew, but there isn’t anything amazing about it. The flavor begins with some heavy wood tones along with a slight honey taste. The brew was not overly complex, and it didn’t last too long. It was okay for a late night drink, but it didn’t quite hit the spot.

Flavors: Dark Wood, Drying, Green Beans, Kale, Winter Honey, Wood

Boiling 0 min, 15 sec 3 g 2 OZ / 50 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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