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Oh my Goddess! This by far one the best TGY I have ever had! This was given to me as a free sample with my last order from this company. I opened the small package and revealed little emerald gems. These brilliant green nuggets were small and tightly rolled. The dry aroma was a strong vegetal and forest scent. I knew that this was going to be delicious. I brewed in my yixing for best results and with low water temp. I washed the leaves once to awaken this treasure. I then steeped in increments of 10 seconds. The liquor that arose from this oolong was beautiful! A nectar of iridescent jade flowed out of my pot. The way the liquid refracted the sunlight made it seem to glow. The aroma that filled my tea room was of shade drawn hills and valleys deep in china. The initial sip was so silky and smooth. These small nuggets have a light body and vegetal taste. It has a prominent cream milk consistency and finishes with a floral breath. The brew is potent and does not falter steep after steep. The vegetal taste becomes more dominant and has ever changing undertones of nectar, frosting, and young saplings. This is a delectable tea, and it has won me over. I can understand the stating of “top grade.” I am very happy to have received this and I will definitely be stocking my cupboard.

Hmmm first review, no pressure hahah. I will start off by saying that this brew was very stubborn. I opened the package to reveal long black strands. The leaves were a frosted crimson and purple color. They had a light smoke aroma. I brewed these in my new yixing with a generous amount. I washed the leaves once to allow the leaves to breathe. I brewed in increments of 15 seconds, considering the size of my pot. The scent the steeped leaves gave off was intense! The sweet smell of maple, sugarcane, and brown sugar escaped from its spout. I was immediately captured by the air in my tea room. The liquor was a deep rusted orange. The brew had a similar scent to the leaves, but they carried a roasted and ash note. The taste was completely different. It had a dry charcoal flavor. The sweetness had disappeared and was replaced by granite and graphite. The reason why I said that this was a stubborn batch is that the leaves refused to unfurl. It took me about four steepings before the flavor was fully developed. This rock flavor was consistent and lacked any complexity. After, It had been steeped a multitude of times the flavor was finally peaking. The sweetness had returned and blended with the underground flavor. The hard rocky mountains and lush forests clashed together. I could taste sweet sap and the roots that gripped the tectonic plates below. The sweet syrup scent followed me throughout the brew. I enjoyed this tasting very much, but it was lacking and difficult to experience. I bought this solely on the purpose of seasoning my pot, and I had leftovers to brew. The aroma of the leaves is what saved this drink.

This was my sample given to me by Yunomi in my recent present.

I open the package to reveal small forest emerald shards. The dry leaves invoke my senses with spring time jungles. The sweet buttery smell of fresh flora waft in the air. I already know that this tea is going to be delicious. The scent was a beautiful arrangement of everything Gyokuro.

I brewed in my new Bizenware Kyusu (also courtesy of Yunomi) with the cups to match. When brewing shade grown green tea, I am always careful of steeping time and temperature. The water hit these gorgeous leaves and the aroma began. The jungle scent maximized into a fantastic aroma. I could smell a strong vegetal scent with undertones of nectar and kale. I wanted this to last, ahahah.

The first sip was heavenly. It had a strong Umami and increasingly flavorful. The initial taste was smooth and vegetal. It tasted as a buttery flower. The flavor was invigorating and oh so silky. I could taste the harvest and the fields of Fukuoka. The flavor continued consistent and bright. The liquor was a pale iridescent green. It looked as a polished tourmaline in the sunshine.

This is an astonishing Gyokuro, and I am very greatly to be able to sample it.

P.S. I ate the leaves afterwards, very nice tea salad ;)

I’m going start by saying this tea frustrated me. I really wish this company would label a little more better. My oolong and green himalayan tea had the exact same label. Also, the leaves look practically identical. I had a lot of trouble brewing and was very worried that I was brewing a Green in my Oolong Yixing. I figured it out though, so now onto the review.

The leaves are small vibrant green bundles. They have a slight vegetal aroma and some earth tones. I brewed in my Yixing pot gong fu style. I steeped in increments of 10 seconds. I washed the leaves and allowed them to breathe. The aroma was something unique. I could smell a smooth bright tone of honey and nectar. It reminds me a fresh TGY. The leaves unfurled to beautiful long green fingers. The aroma of spring rose out of my lil pot. The flavor profile is incredible smooth. It leaves your mouth with a soothing sensation. This warm brew tastes of honey and sugarcane. The liquid has a thick milk like sensation. I can hint at undertones of honeysuckle and warm grass. The liquor is a brilliant jade topaz. It refracts the light well and seems to hold energy in it. This has a very subtle flavor and is calming. The most distinctive quality is the way it covers your mouth as a sweet syrup. It leaves a caramel, maple aftertaste that lingers long after drinking. I enjoyed this brew, and I would definitely get more. I only hope I can tell the difference next time and not be so worried, hahaha.

I have finally decided to brew this little snack up. I’m going to start off by saying that this is Shou, this is not Sheng! I bought this under the pretense that is was a Sheng Pu-erh. I was just about to pop this in my Yixing pot when my tea senses began tingling. I later discovered that this was Shou. Now I will begin the review.

I was given this as a gift a while back. I had one last tea sac (another gift) to use and decided to throw this in there. I stepped this while waiting for one of my classes to start with some Keurig hot water. The aroma is a smooth chai mix. I can hint at strong cinnamon tones with cardamom and sugar. The taste itself is very thick and silky. This is a very soft chai. The spice notes are overcomed by the mate, sugar, and sweeteners. It tastes sweet and thick. The only chia taste is the undertone of spice. If you are unfamiliar with chai’s and like something that doesn’t kick hard, this would be your best bet. It did the job in keeping me awake, but i would not spend money on it. I am not the largest Teavana fan, so I am a little biased. It is a smooth and balanced chai though.

What a wonderful tea! I built my first successful snowman today and I needed something toasty to warm me up. I recently just received this and was waiting for the right moment to try it. The leaves are long curled roasted fingers. They smell beautiful and of a floral charcoal. I put these tasty branches into my gaiwan and brewed gong fu. I washed once to arise the aroma. The aroma begun as a smoky floral enticement. It reminded me of a deep dark TGY. I could smell honey, nectar, and a sweet undertone. I steeped in increments of 5 seconds to avoid astringency and bitterness. Once I reached 90 seconds I began increasing by 15 and 30 increments. The initial flavor was bold and smoked. It tasted as a smooth coal. I love a good roasted flavor that isn’t too “dusty.” The amazing thing about this particular tea is that the smokiness slowly changed. I noticed undertones of sugar cane and honey suckle. These undertones began to become more dominant as the brew went on. Upon reaching the last steep, the brew was mostly a light and fruity taste. The liquor begun as a deep dark crimson and finished as an amber light. I was able to get 14 steepings out my gaiwan. I could have possible been granted more, but I didn’t want to heat anymore water. This tea is a perfect oolong for winding down. I am also very happy about it since I got it at a great price. As a note for anyone, watch your water temperture. I noticed if the water was just off the stove boiling, it would cause for a bitter roast flavor. I let mine cool for a few seconds before pouring over.

This is the last one of the TTB, and I was saving the best for last. This tea is fantastic! These leaves inside the package do not seem to decadent, but once I brought them out and gave them time to breathe, they’re one of beauty. The dry leaves are made up of little twisted knots ranging from a dark reddish brown to a brilliant gold. They carry an almost non-existent scent of smoke and cacao. I placed this gorgeous twigs in my gaiwan and brewed eastern (finally). I washed the leaves to bring out the aroma. This brew begins with a roasted red potato scent. This hearty essence filled my tea room. The scent then begins to sweeten and become more of a light rum. The taste is delicious. It begins bold and malty with a dark cacao rush. I steeped in increments of 5 seconds so as not to become bitter. This malty robust brew then sweetens and becomes a succulent syrup. It is placed as a dark grape and mahogany flavor. This tea is known as a “high end Lapsang Souchong.” Once I entered the third or fourth steep I could see how this was apparent. The smokiness blends with sweetened twigs forming a tasteful brew. This tea has distinct undertones of earth and sugarcane. This was truly a perfect way to end my experience with this TTB, and I am glad I saved this for last. I highly recommend this for anyone wanting a treat.

This brew has such a smooth earth flavor. The rooibos brings it a dusty field taste. The vanilla smooths this out and enlightens the taste. I brewed this western styled with a generous amount. The aroma is mostly of a robust vanilla. I had only one complaint with this tea. As I began drinking down my steep, the vanilla become more and more subtle. This caused the brew to become more dry. This wont be a tea for me.