This is probably the first Georgian tea that I’ve ever had, so there’s that… The leaf is scraggly and dark black with wafting of roast, dark wood, pomegranate, and tobacco. I warmed up my pot and tuck some in. The scents opens to a great aroma of ginger snap cookies and pancakes. This was an unusual aroma for me. I washed the leaves and set to steep. The first sip brings direct taste of dried berries to the tip of my tongue alone with some wood (pine? maple?). The brew is sweet but a tad dry. The tea tastes a bit flat, and its a little thin. The brew grows with some thickness, but it also brings sour notes and with some salted caramel. This was a very “alright” tea, but I wouldn’t chase it down.


Flavors: Berry, Caramel, Dark Wood, Maple, Pine, Roasted, Sour, Sweet, Tobacco

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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