A very shiny buddy tea! The small golden tendrils give off a faint baked bread aroma with some salted caramel and malt. I am not big on Dianhong, but I do like the gold buds. I warmed my bowl up and slipped some inside. The aroma expands into some dark cherry, cocoa, and a woody tang. I washed once and sipped away. This is a good red tea, for it lies somewhere in between bitter/woody and sweet/cocoa. It has a good malt base with some woodiness but with a sooth baked bread taste. The astringent tone is just slight, and it shows up in the aftertaste. The next steeping brings on some yam notes with a wood shaving dryness. The tea is decent. I am more keen to the flavor sweet bombs, but this is still a fair tea.


Flavors: Bread, Burnt Sugar, Caramel, Cherry, Cocoa, Malt, Wood, Yams

205 °F / 96 °C 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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