This was an amazingly pleasant surprise from a tea friend. I am in love with this company, and I love it when one of their products ends up in my tea room. I opened the package to take a whiff. The dry leaf carries a subtle smoky aroma. The package contained small black curls speckled with golden tendrils. I placed these treats in my warmed gaiwan and gave them a shake. The warmed leaf scent heightened to a black currant and a deep smoky undertone. I brewed up a cup and took in this aroma. The liquor was deep crimson ruby and smelled of caramel, malt, and slight dark chocolate. The initial sip was amazing and robust. The brew tasted of salted caramel, baked bread, and a hearty malt. This brew kept consistently bold and the flavors remained distinguished throughout multiple steepings. The tea became sweeter with a buckwheat honey undertone and blackberry flavor. This was yet another amazing brew from this company, and it suited well for an early morning tea session.


Flavors: Baked Bread, Black Currant, Caramel, Honey, Malt, Salt

205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 100 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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