I am not one for black teas, but this leaf has quite an aroma. The leaves consist of long dark tendrils with sweet dry cocoa powder and malt emitting from them. I brought this along with me on a road trip this past summer and everyone loved it. I warmed up my gaiwan and placed the sample inside. The cocoa became even stronger with some slight smoke. I sniffed some more and picked up some dark bittersweet fruits, burnt sugar, and black cherries. I washed the leaves once and prepared for brewing. The drink is a nice solid malt. A pronounced mahogany tone pops ups and is backed by char, oats, and honey. The body is thick and full and it has a slight brisk dryness. This brew reminds me of black cherry soda. Its a nice burly tea with good longevity. I enjoyed it, as did everyone with me!



Flavors: Burnt Sugar, Char, Cherry, Cocoa, Dark Wood, Fruity, Honey, Malt, Oats, Smoke, Smooth

Boiling 0 min, 15 sec 5 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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