Leaf Quality:
The long, dark leaves were quite fragrant. They smelled slightly smokey, floral, and fruity. The brewed leaves smelled fruity and sweet. The smokiness wasn’t present as in the dry leaves.

Brewed Tea:
The Oolong was a reddish-brown color. The tea smelled buttery, floral, and fruity. The first sip tasted like honey. Then I began to taste the buttery sweetness from the aroma, as well as the fruity and floral notes.
Second Steeping
The second brew was again buttery-sweet. There was a long-lasting floral aftertaste between sips. The fruity notes changed a bit from the first steeping, but were still present.
Third Steeping
This brew was a golden color. It was also the fruitiest tasting. The aftertaste was more like honey than it was floral. The tea was very smooth, and crystal clear as well.

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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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