93

I have never heard of this before! I absolutely love cultured brews. The history and tradition just creates an amazing experience for me. I really wish I had a gourd; because this would be really good. I made due with my modern brewing vessels. The leaf is incredibly unique. It literally looks right off the bush. I can see the veins in the thin jade leaves. They carry a strong grass aroma. I brewed these up and drank heartedly. The flavor is deep and herbaceous. The liquor is a pale citrine. This brew had undertones of soft wood and grain with a yerba mate sweetness. I love this stuff! I am so happy I was able to try it!

Flavors: Herbaceous, Sweet, warm grass

Preparation
205 °F / 96 °C 4 min, 45 sec 2 tsp 10 OZ / 295 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.

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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Middle of nowhere, New York

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