I wanted to pick some of this up last time I visited Peet’s. I finally did this time around.

Leaf Quality
The tea has a very high tippy concentration. Some leaves were completely golden, while others only had golden traces on them. The dry leaves smelled chocolaty, and like muscatel. The steeped leaves smelled leathery, like muscatel, and almost woody. The golden tips transformed into a dark brown.

Brewed Tea
The brewed tea was a dark coppery brown. It smelled buttery, slightly sweet, and slightly malty. It smelled very good. It tasted slightly smokey, malty, and brisk.

This tea was delicious. I wouldn’t use it as a breakfast tea, though. It was not as brisk as a breakfast tea. This tea would be good in the afternoons, or before lunch.

Boiling 4 min, 30 sec

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Jared Sharp
I love drinking and reviewing tea. Green, Oolong, Black, White, Yellow, Dark, Pu-erh… It’s all great. In particular, my favorites are Taiping Hou Kui, and Aged Teas.

I’m currently in California, and started my interest in tea at a very young age. Ever since, I’ve looked for exotic, rare, and even newly-developed teas to try.

It doesn’t end there: I’ll try just about any tea new to me that crosses my path.

I typically brew tea in a traditional manner (different teas require different steeping times and water temperatures, ect…). Whichever directions are on the packaging or website, I tend to follow as well.

I’m also building a private collection of Pu-Erh teas and teas good for Aging. Hopefully, they’ll turn out nice.

Companies: If you are looking for a reviewer for tea, I would be happy to sample any of the teas you offer.

Message me for Sample swapping.



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