526 Tasting Notes

90

First to review :)

The leaf is moderately condensed and consists of quite a few visible shiny buds. I take in a potent floral and super sweet aroma. The scent is so silky it’s almost creamy. The background yields fresh greens, vegetation, and some lily. A very nice beginning to a tea session. I warmed up my pot and placed some inside. The scent continues in the form of strong floral syrup with underlying of dark wet wood and peat moss. This aroma is amazingly sweet and tasty. I washed the leaves once and prepared for brewing. The taste begins incredibly thick with a full body of sugar syrupy and fresh fruit. The brew subsides into a lime note with candied sweetness underneath. I thought of sour patch kids as this tea moved forward, for it would begin sour and then cover up with sweet juiciness. A nice viscosity appeared in later steeping with brief astringency that would slowly grow. This tea is characterized as sweet yet aggressive. The qi is powerful and strong armed. I was disoriented quickly into the session. I experienced a great deal of head pressure, fuzziness, tongue numbing, and fizzy flying. I also noticed a prominent cooling sensation stuck in my lungs that actually took my breath away. The brew continues to stay sweet and tasteful throughout the session. The steeped leaves filled my room with a sweet pastry scent. I enjoyed this tea, and I was quite short of breath afterwards. A very nicely done tea.

https://www.instagram.com/p/BMO3hoNgdzQ/?taken-by=haveteawilltravel

Flavors: Astringent, Candy, Citrus, Floral, Lime, Smooth, Sour, Sweet, Vegetal

Preparation
Boiling 0 min, 15 sec 10 g 5 OZ / 150 ML

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94

This is a wonderful yancha! I really enjoyed brewing this tea in my wee lil jianshui. The leaf consists on long sturdy tendrils of blackened leaves with a soft honey aroma with peaches in top. The leaves carry additional scents of orchid, fig, and nice smooth roast. I can already tell I’m going to like it. I warmed up my lil pot and prepared for brewing. Then, I stuffed the pot full and let the leaves warm up. An incredibly sweet and fruity aroma drifted from the lid with a strong scent of burnt sugar, honey, and brief wisps of fresh peaches. I washed the leaves once and prepared for brewing. With yancha, I only get about 1 amazing steeping and 2-3 meh steepings. Accordingly, the first steeping was pure heaven. BTW the steeped leaves give off an explosive aroma of fresh cut flowers and ripe dark fruits. The taste begins with a succulent fruit flavor with a hint of char. The note progresses into a sweet direct peach flavor and crystal honey. This brew has a thick full taste and oily body with an exhale of (you guessed it) peaches and a lasting powdered sugar aftertaste. The qi is electrifying and creates a beautiful flow. I continued to steep those poor leaves over and over in hopes of recreating that first step, but I only received meh steeps (the flavor is decent but the body is missing something). If you decide to continue on this path, the brew will progressively become more and more dry with char notes peeking out. Eventually, my throat gets ached if I drink too much yancha. Anyways, this is still a fantastic tea, and I love my little pot!

https://www.instagram.com/p/BLtNEEzgU7W/?taken-by=haveteawilltravel

Flavors: Char, Fruity, Peach, Powdered Sugar, Red Fruits, Roasted, Sweet, Winter Honey

Preparation
Boiling 0 min, 15 sec 5 g 2 OZ / 50 ML

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79

I am not keen on Autumn tea, but this tea has a wicked sale price. I inquired to a tea friend and they came to the rescue with a sample to help me decide on if this cake was destined to be a guest in my cabinet. The dry leaf is loosely compressed with soft tones of spice, some sweetness, and an autumn leaf pile (figures). The leaves are very dark and are beginning to show their age. I warmed my pot up and slipped some inside. The aroma creeps out with sweet dark fruits, buckwheat honey, grain, graham cracker, and some fig. However, a note an odd blueberry note in the background that draws me in to this fruity medley. I washed the leaves once and prepared for brewing. The taste is leafy at first (so descriptive right), but it proceeds to a pronounced mossy taste with some brown sugar in the back. The next sip brings a clear peach note that pierces through the roughage. The brew flows with fruity sweetness; however, this flavor does not last long. This tea moves into a woody category with mild astringency, and I suppose the tea likes it best there cause it does not leave. In fact, the brew continues on this path of wood, dry, and bitter for the remainder of the session. On the contrary, this tea has some great qi. The sensation begins in the temples and slowly massages inwards and outwards; A full encompassing body high with good vibrations. The qi continues to move about and flows really well. Actually, I only continued to drink for the qi. I’m not sure how I feel about this tea, but I don’t believe I will buy a cake. The qi is good, but it is too much wood for me.

https://www.instagram.com/p/BL4d26agary/?taken-by=haveteawilltravel

Flavors: Autumn Leaf Pile, Bitter, Brown Sugar, Dark Wood, Honey, Moss, Peach, Red Fruits, Sweet, Wood

Preparation
Boiling 0 min, 15 sec 10 g 5 OZ / 150 ML

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86

A nice and roasty oolong. The small pebbles of tea are wrapped tight and roasted. I catch whiffs of toasted barley, ripe fruit, and a slight char. I warmed my gaiwan up and slipped a few of these inside. The taste moved into pure roast with a lingering sweetness. I dark heavy wood tone stood in the background. I washed the small rocks and prepared for brewing. The taste was unique and intoxicating. A smooth and full brew of hot apple cider, cinnamon and smoked apples with a touch of cranberry. This was a pronounced taste. The brew is nice and full bodied with nutty aftertaste. The apple tone continued to be pronounced along with some apricot in later steeping. This is a wonderful dark fruited oolong that was nice and filling.

https://www.instagram.com/p/BGFf9S-zGW-/?taken-by=haveteawilltravel

Flavors: Apricot, Char, Cinnamon, Dark Wood, Heavy, Nutty, Red Apple, Roasted, Roasted Barley

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML

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75

A very thick and hard brick of tea; this is truly a diamond cutter. The leaves give off an aroma of grape seed, oat, granola, some fig, as well as some other dark heavy fruits. I break off a piece and take in the aroma of heavy wood. I warmed up my pot and placed the chunk inside. The scent is pushed up into thick honey aroma along with some grape jam. The brick carries signs of some age, but due to compression it has some time to go. I washed the leaves once and prepared for brewing. I lift the lid after the first steep and identify the sweet and syrupy scent. The brew begins sweet yet rustic; a mild astringency lingers in the cup. I taste a lot of heaviness on the earth tones, and I suppose this what they meant when the referred to Shou in the description. The flavor moves into heavy muddled flavors. This was an odd tea. I couldn’t identify too much. I note astringent, earthy, dark wood, some fruit, and odd. The qi was very heady; I felt as though I would tip over. I thought this to be a very cloudy brew. Personally, I wouldn’t prefer this tea; however, it is a decent aged tea for the price. I could see some people enjoying this tea, but I don’t think its for me.

https://www.instagram.com/p/BH7fE7JA-Qy/?taken-by=haveteawilltravel

Flavors: Astringent, Dark Wood, Earth, Fig, Heavy, Honey, Oats, Red Fruits, Wet Earth

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

This is that colon cleanse ;p

Haveteawilltravel

aggressive is a good word for it haha

Bitterleaf

If you think this gets things moving, just wait till our crab legs up.

Haveteawilltravel

hahah, I was given some so my friends and I drank them at a get together one night… quite the experience…

Bitterleaf

Yeah, I wish I was warned the first time I tried them. The ones we’re getting didn’t have as dramatic effect when I had it. Perhaps I was just lucky that day, but it was more enjoyable and less, how do you say, “medicinal”. Lasted over several long boils too.

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93

This is a great example of fresh Naka. I received moacha, so the leaves were large and thin. they gave off a heavy aroma of powdered sugar, apricot, honey, light floral, and a background of caramel and cedar. This was a very sweet tea. I warmed up my gaiwan and pushed some leaves inside. The aroma opened up into a nice crisp sweet melon, some grass, oak, sunflower, and a bit of papaya. I washed the leaves once and quickly prepared for brewing. The session began sweet and smooth with a light anise after taste for spice. The spice was quickly soothed by a thick sweet melon flavor that lingered in the back of the throat. The tea progressed into some bitter grass tones with a hint of lemon. Then, the brew relaxes into some hearty greens and consistent grapefruit. I experienced an overdrive of power. The qi was crisp, swift, and penetrating. My tongue had gone numb a few sips ago, and my head was soaring with cool sensations and vibrating energy. I really enjoyed this tea. The flavors were spot on clean spring tastes, and the energy was perfect for a sunny day.

https://www.instagram.com/p/BIxG_39A3DS/?taken-by=haveteawilltravel

Flavors: Anise, Caramel, Floral, Grapefruit, Grass, Honey, Lemon, Melon, Powdered Sugar, Sweet

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

You can give me the rest you have… : )

Haveteawilltravel

hahah, I have a wee bit o’leaf for a mini gaiwan. However, once I get more,you’ll be the first on the xmas list.

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92

It’s that time of year. I rarely drink Shu, but when it becomes freezing, raining, and snowy out; it’s time for dark ripe goodness. This is a solid tea for me. I’ve had it for awhile, and I enjoy sipping on a big pot full. The leaf is moderately condensed with a strong scent of damp wood, petrichor, sweet musk, and sharp earth. I warmed my zisha and placed a big chunk inside. The scent expands to toasted oats, wet moss, maple wood, and some slight brown sugar, I washed the leaves and prepared for brewing. The taste is odd but appealing. A strong flavor of petrichor and fresh forest air hits the tongue. This sensation is followed by a thick mouth feel of sweetness and a minor dry earth. This tea is not complex, but it is solid and pleasant. It continues with sweet warm earth and peat moss, and it progressively gains dry tones. The tea is crisp and clean; the way a ripe puerh should be.

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

^ sorry for blurry, it’s clearer on Instagram…

Flavors: Brown Sugar, Earth, Mineral, Oats, Petrichor, Smooth, Sweet, Toasted, Wet Earth, Wet Moss, Wet wood

Preparation
Boiling 0 min, 15 sec 10 g 5 OZ / 140 ML

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80

This tea has quite an aroma. The leaf consists of long light tendrils loosely entwined together in a beautiful mess. I picked up wonderful scents of sweet strawberries, blueberries, apricot, golden sap, and a semi sweet tang in the foundation. A lovely treat for the senses. I warmed my gaiwan up and slipped some inside. The smell expands to crystallized winter honey, ripe apricot, and kumquat. I washed the leaves and prepared for brewing. I regret to inform you that the aromas have enthralled you, but it doesn’t give any more. The brew seems to lead up to a grand finale with its aroma and aesthetic appearance, but it does not deliver the goods when the moment comes to shine. The brew begins raindrop lightly sweet with a slight huigan. The leaves carry a nice body of soft yellow fruits. The background brings up tastes of cedar. The bitterness present will persistently ease in and out along with a companion of astringency. This creates a contrasting palette factor after each sip. Now, to return to my previous point, I am in no way discrediting the tea, but for me it lead up to an empty show. The tea was decent, but it was off-putting or disappointing. The qi was nonexistent. The best I felt was a relaxed buzz. Personally, I drink pu for qi, and this tea did not deliver.

https://www.instagram.com/p/BHxpoBRAX5K/?taken-by=haveteawilltravel

Flavors: Apricot, Blueberry, Cedar, Floral, Stonefruit, Strawberry, Sweet, Winter Honey

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

I thought it was very oily. It wasn’t high in energy like you said, but I was still a fan :p

Haveteawilltravel

I only picked up very light tones. I didn’t hate it,but it was so subtle.

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90

This was an interesting tea.

I am always intrigued by this company’s tea, so I decided to pick this one up for fun. The leaves are heavily compressed and a dark shiny green. They give off a strong aroma of prickly pear fruit, thick grass, aloe, radish, and some light floral tones. It was a welcoming aroma. I warmed up my pot and tossed some in. The scent opens into a familiar apricot, dry wood, and floral scent; however, I noted some palo verde and fig preserve in the background. I washed the leaves and went on to brewing. The taste is sweet and grassy; a thick arugula flavor greets me. Then, I can catch more dandelion and some light smoke. An intense cooling sensation flows across my tongue. The menthol feeling created a tingling sensation on my tongue and roof of my mouth. After a few steeps, I noticed some peppery kuwei and some astringency. The tea has a good character and a mild bite with soothing vegetal tones. The vegetal tastes develop into grapefruit, bright and soft fruits, and some perfume. They were a melody of interesting flavor. There is no huigan except for a similar buttery and light sugar tone present in the mouth. The brew continues in the same manner with kuwei of bitter greens and peppercorn. The qi consists of a nice head buzz with blurry eyes. A nice fruity tang persists in the throat. Then, all of a sudden, a surprise attack from the gushu. I entered complete space out mode with eye popping action. This is some beautiful stuff. The brew lasts quite a long time due to compression, and it was very good considering price. I liked it.

https://www.instagram.com/p/BInugJkA7RB/?taken-by=haveteawilltravel

Flavors: Bitter, Floral, Grapefruit, Green, Nectar, Peppercorn, Smooth, Sweet, Vegetal

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

It was a interesting review indeed. Thank you for it. When visiting this mountain and its people I realized how well cared is this place (in terms of ecological feeling) and also the people’s reverence of the ancestor heritage (the tea trees).

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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.

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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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