93

mmmmm this is exactly what I needed after vacation. A nice smoky bold hot pot of tea. The small leaves are black twisted BOP. The aroma of the leaf is a dry nutty scent. I place a generous amount in my yixing, and I inhaled a smooth buttery roasted nut aroma. I brewed up numerous cups of this delicious brew. The liquor was a glistening crimson,, and the taste was so good! I could taste smoke, wood, walnuts, and a sweet smooth aftertaste. This was bomb!

Flavors: Char, Roast nuts, Smoke, Walnut

Preparation
Boiling 0 min, 30 sec 15 g 8 OZ / 250 ML
Liquid Proust

What color/shade was the leaf after a few brews?

Haveteawilltravel

The leaf was a dark oily green and purple. I mean like dark dark. A shade higher than black.

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Liquid Proust

What color/shade was the leaf after a few brews?

Haveteawilltravel

The leaf was a dark oily green and purple. I mean like dark dark. A shade higher than black.

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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.

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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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