521 Tasting Notes

90

This was very yummy! The leaf is of moderate compression and is filled with soft fruity tones and some tang. A light floral (mums?) can picked off from the leaves along with brown sugar and molasses. I warmed up my gaiwan and stuffed this inside. The aroma picked up into crystalized sugar, wet oak, more molasses, and apricot. I washed the leaves and swished them around to prepare for brewing. The taste began an oil thickness. The drink is heavy, syrupy, and tasty. The flavor is 100% sweet with wildflower honey. The cup even smells like honey. However, a few steeping in, a light grass astringency blends with the desert qualities. The brew continues like this for some time. Later brewing yields some heavier floral notes (dandelion?). I really liked this. The qi is nice and warming and a constant buzz effect. The brew is nice, but it lacks some complexities. It’s a very yummy tea, but it’s not interesting.

https://www.instagram.com/p/BIFzo5KgC7E/?taken-by=haveteawilltravel

Flavors: Apricot, Dandelion, Floral, Grass, Honey, Oak wood, Powdered sugar, Smooth, Sugar, Sugarcane, Winter Honey

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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83

Jingmai was all the hype in 2015, and I think the craze is dying down some and moving into other areas. Personally, I think Jingmai is a good place for easy drinkers. This tea fits into that category. The leaves are loosely compressed and offer aromas of honey, hay, grass, floral, and light lemon. I warmed up my shibo and placed some inside. The scent opens into a sweet buffalo grass with candied fruits and tangy syrup. I washed the leaves once and prepared for brewing. The taste begins with a honey sweet thickness. The brew is intensely sugary sweet with a smooth sticky finish. I can note a light astringent tone present. The brew continues in this manner; however. there is no depth or complexity to the brew. The brew falters a bit and moves from sweet into woody and hay. The huigan ends once the transit takes place. The tea is somewhat bland and basic, IMO. I couldn’t feel any qi. This is a good easy drinker, but I don’t view it as anything more.

https://www.instagram.com/p/BNj3CIPg36g/?taken-by=haveteawilltravel

Flavors: Astringent, Floral, Grass, Hay, Honey, Lemon, Powdered sugar, Sugar, Sugarcane, Sweet, Wood

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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74

I’ve let this rest for some time, so I decided to break it out. The leaf is loosely compressed and smells of hay, lemon, floral, and some smoke with roasted savory notes in the background. I warmed my shibo up and slipped some inside. The scent expanded into something odd. The lemon note was more pronounced and some sage came up from behind. A distinct mineral and oak tone wafted in and out with an underlining of fruity flavors. I washed the leaves once and prepared for brewing. The taste is sweet with a brisk finish to cleanse the palate. The brew is nice and smooth and balanced between sweet with a slight bitter. The huigan is fairly decent and the tea is somewhat thick. I can hint at some light smoke in the background that follows throughout steeping. However, the tea goes flat very quickly. The astringent character grows tremendously and pronounced bitter greens took over. The flavor has vanished and the brew is soon consumed by bitterness, smoke, and astringency. I was flash steeping the entire time. I continued to steep a few more times in hopes of recovery, but I saw no sign of the smooth drinker from moments before.

Flavors: Asparagus, Astringent, Bitter, Fruity, Hay, Smoke, Sweet

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML
mrmopar

Sometimes a lower temp can help reduce the bitterness. I do the same as you and flash a few times and if persistent drop the temp.

Haveteawilltravel

I sometimes do the same; however, with most spring teas I use boiling water. Some teas are able to take the heat while others are not; I use it as a determinant.

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90

A beautiful tea. I love Bulang; there’s something about the peppery acidity that makes me happy. The leaf is loosely compressed and has a sharp grassy scent. The undertones include some light florals and sweet aromatic wood. I warmed up my shibo and threw it in. I gave the shibo a shake and lifted the lid to intense raisin tones with apricot. The scents are sweet and heavy. I can take in some dark wood underneath a massive amount of peach. This was going to be a good tea. I washed the leaves and gave em a steep. The taste has a sweet character with some light bitterness, at first. The peppery kuwei rises up from the vegetal and floral qualities to nip at the tongue. The next steep yields some roasted vegetable tones with a consistent rising peppercorn. The astringency appears at about steep three with a drying squeaky clean tone. The dryness is tart and cleansing. The brew then turns into a unique drink with bright tones; I can pick up daises, lemon, and hay. The aftertaste is potent and lasting with a tart sweetness; alike a lemon bar. The qi hits mid session and it hits hard. A nice vibrating sensation the creates a tingling pulse up the spine. By the end of the session, I can feel my hairs rise. This is a goosebumpin’ tea! I really enjoy this one, and I can’t wait to get some more of it!

Flavors: Drying, Floral, Flowers, Hay, Peach, Pepper, Peppercorn, Sweet, Tart, Vegetal

Preparation
Boiling 0 min, 15 sec 7 tsp 3 OZ / 100 ML
mrmopar

I really like e this one a bunch.

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97

I’ve had a sample of this for a long time, so long that I had compleyly forgotten that I had it. Once I discovered this while moving a few things aroung I decided that today was the day to try this out. The leaf is moderately condenses with dry tones of tobacco, plum, and cured leather. I warmed up my shibo and pushed some inside. The scent opens into sweet ripe dark fruits, pipe tobacco, and the familiar buckwheat honey. I washed the leaves and prepared to drink. Now, I had not thought much of this tea. and I was only drinking this up to make some room. However, the tea had different plans than I, and I think it will begin setting up shop in my tea space. The taste is great! I mean like hella great! The liquor begins thick, super sweet, and creamy. I can taste instant tones of vanilla beans, slick wood, and port. I am loving this aged brew! The huigan immediately fills my throat and gets sticky. The qi is a wrought iron train to the spine. After about three steeps, I am giddy like a school girl sweating and zonked out slouched over my tea table. I turned on some good music, and this tea has me vibing. The brew continues in the same manner of surprisingly sweet and thick. I was able to get a fair amount of steeps out of this. The final steeps yield a somewhat bitter and rusted drink. I called it quits around 6? 8? 9?, I’m not 100% sure. Anyways, Paul had a very convenient sale, and I was able to swoop up some ($5.22 is $5.22, haha). I’m super glad I decided to finally try this tea. However, I’m not sure where I am going to put it when it arrives…

https://www.instagram.com/p/BN4ZaV5ATiv/?taken-by=haveteawilltravel

Flavors: Honey, Leather, Oak wood, Smooth, Sugar, Sweet, Thick

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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86

A very interesting tea for me. I am not used to white tea, nor am I used to compressed white tea. The cake was semi tight compressed and carried a light floral squash flower scent. I can hint at some hay, oak, and an almost citrus (orange) tone in the background. I warmed up my gaiwan and placed a chunk inside. The scent opened into sweet sugary dates, hot hay, plums, and honey. The aroma was very sweet and very tangy. I could already tell that this was going to be interesting. I washed the leaves once and prepared for brewing. The taste began as super sweet. The hot hay tone showed up in the finish with a dry brisk swish on the tongue. The floral note pronounced itself in the second steep. The brew is thick and full in the mouth. A strong flavor of fresh fruits and dates appears later on. The soup progressively gets heavier and thicker as it goes on. Then, the drink shifts to a dryness with woody tones. The fruit medley retreats to the background. The small bit of cake that I had lasted quite some time. I liked sipping on this, and I actually enjoyed this tea. This was surprising to me, for I usually don’t care for white tea as much. I’m glad I was given the opportunity to try this tea.

https://www.instagram.com/p/BJjUvydAOE7/?taken-by=haveteawilltravel

Flavors: Dates, Drying, Floral, Hot hay, Orange, Smooth, Squash Blossom, Sugar, Sweet, Wood

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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97

Hahah, this tea is something else. I real surprise for me. The leaves have slightly tight compression and give off a sweet squash flower and lemon grass aroma. The leaves are bright and cheery. I picked this up due to the words “early reserved trees”. I trust Eugene, and he is one of the few vendors I do trust. That being said, I put my wallet where my mouth is and trusted that these trees were the bees knees. Anyways, I warmed up my gaiwan and placed some inside. The aromas were nice and bright with some berries, fruits, grass, and sugar. These are all relatively common tones being sweet, tangy, and nice aromas. The flavor was maple candy sweet and lively. I noted some bitterness and viscosity along with butter and cedar. The taste became mildly sour along with some citrus tones. Then, it happened. The reason why I had put my trust in this vendor. The qi approached me. The qi looked me up and down and decided around steep three to take a 2×4 to my face. This qi was strong, and I mean young Hulk Hogan strong. The tastes became sweeter, the aromas became stronger, and the stars seemed brighter; I was lit. I experienced severe ringing and buzzing in my ears between wooden plank wacks. My notes state “…enough power to drive you to the sky”. I feel that this is suiting. To conclude, the flavors are decent and the tones aren’t bad, but I wouldn’t drink this for those reasons; I’d drink it for the power. This has a great punch and fair acidity, and I will be grabbing more.

https://www.instagram.com/p/BJItcWCAKmg/?taken-by=haveteawilltravel

Flavors: Berry, Candy, Cedar, Citrus, Floral, Grass, Maple, Squash Blossom, Sugar, Wood

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML
mtchyg

Hearting this simply for the “young Hulk Hogan strong” reference.

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89

A very nice loosely threaded puerh. The leaves give off slight scents of floral with soft wood. It as approachable sweet and tangy note. I warmed up my gaiwan and slipped some inside. The scent opens into aromatic sweet herb with sugarcane. I can pick up some white grape jelly and blueberry in the background. An intoxicating scent rises from the lid. I washed the leaves once and prepared for brewing. The taste begins sweet and smooth with a mild astringency at the back. A prominent apricot tone lifts off the tongue, and a candied fruit stays at the back of the throat. The feeling is thick and silky as it eases my throat. A darker woody tone appeared after a few more additional steepings. The hardy wood balanced the flowery fruits. The brew creates a lasting flavor. A stark pear tone appears in final steeping along with some cooling sugarcane. This was a good tea, but the qi was lacking. I enjoyed the flavors and tones, but it seems like something is missing from this soup. I’m not quite sure, but it doesn’t seem complete.

https://www.instagram.com/p/BJSwbzdg4LN/?taken-by=haveteawilltravel

Flavors: Apricot, Astringent, Candy, Dark Wood, Floral, Flowers, Pear, Sugarcane, Sweet, White Grapes, Wood

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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100

This tea is a gem!
The leaves are smooth and crisp with light notes of mint ice cream, oak, and musky eucalyptus. The leaves are very delicate. I warmed up my shibo and prepared for brewing. I especially enjoy Malaysian storage when it is done right. The contrasting tones of dark wood and piercing mint just match so well. I carefully slid the leaves inside my vessel and let them steam. The lid of the shibo gives off some strong pipe tobacco; whereas, the leaves give some aged spice tones with plums. A very nice beginning. I washed the leaves once and prepared for brewing. The taste begins thick and sweet with a spice at the tip of the tongue. A lingering tangy sweetness naps at the back of my throat. The qi is fiercely slow burning like whale fat; it begins with a spark behind my head. The eucalyptus chill builds while sipping and tangos with the bitter wood bite. A thick honey sweetness interrupts them to begin break-dancing on my palette. This session is a wonderful show! The whale fat inferno has long since spread throughout my body and is now reduced to a smoldering tar resin that leaves me stoned. I am sweating from the heat and slow moving to get away. The perfect flavors, the great vibe, and my happy mind make me stay put as I take in the embers of this qi. This brew is deeply satisfying. The huigan is thick, the kuwei is prominent, and the tea keeps burning well into the night. I am kicking myself for not grabbing a cake while this was on sale. I am praying that a black Friday sale is in the near future, for my wallet may not forgive me for the sins I am about to commit.

https://www.instagram.com/p/BMbzSH2A0Va/?taken-by=haveteawilltravel

Flavors: Cherry, Eucalyptus, Honey, Mint, Oak wood, Plums, Sweet, Tobacco, Winter Honey

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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60

This was a gift from someone.

The ball is tightly rolled, and it doesn’t offer much of an aroma. If I wear to maximize my imagination I believe I caught hints of hay, light wood, and oatmeal. I warmed up my gaiwan and rolled this little orb inside. The scents picked up with some harsh grass, wet wood, and an unpleasant tone. I would describe it as oversteeped metallic tea. Nonetheless, I washed the orb and prepared for brewing. The taste was oddly sweet and light. The taste was basic and noted as “tea taste”. The drink had a slight sweet aftertaste. I experienced no depth with this tea or complexities. The tea tasted like tea, haha. This was very plain and nothing exciting to note. Qi wise, I felt a strange head high that was reverberating within my skull. The feeling was not good. This was a weird tea, and I don’t think its for me.

https://www.instagram.com/p/BI3G0y9gqvu/?taken-by=haveteawilltravel

Flavors: Bitter, Grass, Hay, Metallic, Wood

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 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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