The dry leaves consists of long dark green tendrils. These leaves carry the tantalizing aroma of dried apricot and tobacco. I placed these lengthy beauties in my yixing and gave them a shake. A heavy smoky aroma of oak filled my tea room. I began to brew right away. The steeped leaves smelled of leather and wild greens. I was able to pull a great many steepings out of my yixing this tea session. This tea gives off the flavor of smooth smoke with a light vegetal tone. The qi from this brew is intense. it peaks quickly and hits hard, but then smooths out to a peaceful relaxation. This is one of my staples within my tea cupboard, and I am sorry to see the last of it go. I will definitely be purchasing more.


Flavors: Apricot, Leather, Smoke, Tobacco

Boiling 0 min, 15 sec 10 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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