This brew surprised once I learned of its ingredients. What I thought to be a heavily sweetened ordeal turned into quite the opposite. I brewed this western styled with a generous amount of leaves. The steeped leaves smell of blackberry jam with just a hint of dark wood. The aroma of the brew is quite consistent. The brew itself is very bold. Its slightly sour with a roasted taste. I can distinctly taste a dark jam or currant. This has a very unique flavor profile and I love it! Its very heady and sweet with a sour fruit aftertaste. I will be enjoying this again and again in the new future.

Flavors: Black Currant, Blackberry, Dark Wood

Boiling 4 min, 15 sec 1 tsp 6 OZ / 177 ML

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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.


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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