This was an odd one.

The leaves are lightly red and tightly rolled with an odd roast tone. I can pick some starch-y cloth scents (linen?) with heavy dark fruit notes. I warmed up my shibo, and I placed what I had inside. The smell is an exact copy for run-of-the-mill hongcha. Malt. Roast. Nutty. Dark. I washed the leaves once and prepped for brewing. The taste is comparable to Bang Dong from White2Tea. The tea has some roasted tones with a bit of sweet fruit and malt. The aftertaste is nice with a succulent red fruitiness covering my throat. The tea is interesting and smooth. This isn’t something that I would seek, but it was a decent tea. It was fun to drink Vietnamese oolong.


Flavors: Fruity, Malt, Red Fruits, Roasted, Smooth, Wood

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.


Middle of nowhere, New York

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