This tea is a gem!
The leaves are smooth and crisp with light notes of mint ice cream, oak, and musky eucalyptus. The leaves are very delicate. I warmed up my shibo and prepared for brewing. I especially enjoy Malaysian storage when it is done right. The contrasting tones of dark wood and piercing mint just match so well. I carefully slid the leaves inside my vessel and let them steam. The lid of the shibo gives off some strong pipe tobacco; whereas, the leaves give some aged spice tones with plums. A very nice beginning. I washed the leaves once and prepared for brewing. The taste begins thick and sweet with a spice at the tip of the tongue. A lingering tangy sweetness naps at the back of my throat. The qi is fiercely slow burning like whale fat; it begins with a spark behind my head. The eucalyptus chill builds while sipping and tangos with the bitter wood bite. A thick honey sweetness interrupts them to begin break-dancing on my palette. This session is a wonderful show! The whale fat inferno has long since spread throughout my body and is now reduced to a smoldering tar resin that leaves me stoned. I am sweating from the heat and slow moving to get away. The perfect flavors, the great vibe, and my happy mind make me stay put as I take in the embers of this qi. This brew is deeply satisfying. The huigan is thick, the kuwei is prominent, and the tea keeps burning well into the night. I am kicking myself for not grabbing a cake while this was on sale. I am praying that a black Friday sale is in the near future, for my wallet may not forgive me for the sins I am about to commit.


Flavors: Cherry, Eucalyptus, Honey, Mint, Oak, Plum, Sweet, Tobacco, Winter Honey

Boiling 0 min, 15 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.


Middle of nowhere, New York

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