95

This the 2017 Harvest.

This is a refreshing and subtle tea. The leaves are light, thin, and vibrantly green. I can pick up a deep umami scent along with sweet nectar, lilac, lily, okra, butter, and a nutty background with a light scent of unripe tree fruit. This is a complex and wonderful aroma with many layers. I grabbed my tetsubin and began steeping. The steeped leaves are just as vibrant as they are when dry and they emit a fresh green tea scent alike high quality longjing. The liquor is pale jade and thick with a first taste of fresh greens and the image of spring. The oily brew is alike a bud heavy green tea taste as well as a the silkiness of Anji Bai Cha. The finish is sweet with a soft bitterness of notes of green bean and a light sunflower finish. The tea bears a hefty price tag, but it is quite a treat. The drink is refreshing and nourishing with a “happy body” feeling. I sipped this outside on my porch during a surprisingly warm day. The brew was wonderful and put me in a laid back mood fitting for music, books, and conversation. I really enjoyed this, and I am glad that I was able to brew some up.

https://www.instagram.com/p/BSwVnoEATb2/?taken-by=haveteawilltravel&hl=en

Flavors: Butter, Flowers, Green, Green Beans, Nectar, Nuts, Sweet, Umami

Preparation
190 °F / 87 °C 3 min, 30 sec 10 g 24 OZ / 709 ML

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Bio

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.

https://www.instagram.com/haveteawilltravel/?hl=en

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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Middle of nowhere, New York

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