I like the name of this one; it made me excited to try it. The leaves are slightly darkened with some light tobacco tang with some sweet greens. I washed the leaves and placed it in my pot. The warm aroma carries some notes of smoke and pipe tobacco with a familiar fruity bitter greens. I washed the leaves once and prepared for brewing. The taste begins thick with a molasses sweetness; however, I do not note any depth. The tones seem to be very upright and in your face (mouth?). The next steep yields some heavy peppercorn spice with a grassy (ish) base. The brew continues in this manner with a good kuwei and a nice honey aftertaste. The qi is fair with back of the head sensations and vibrating buzz, but I didn’t notice any depth in each subsequent steeping. I tasted this a few times after and noticed the same. I have never been too much of a fan for fall teas, maybe this is a reason why.


Flavors: Bitter, Fruity, Green, Honey, Peppercorn, Smoke, Tangy, Tobacco

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.


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