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I thought more people would have reviewed this. Welp, I guess I am the first one.

Good morning fellow tea enthusiasts! Im about to leave for vacation, and I am running on very little sleep. This was my choice for a morning picker-upper. I always turn to darjeelings to give me a good boost with breakfast. This was a good choice. The dry leaf is an assortment of autumn colours. I can spot dark greens, browns, brass, and tarnished silver tips. The dry leaf has a subtle oak scent. I brewed this up in my tetsubin western style. The aroma from brewing this tea is so enticing. The scent is like a sweet currant. The flavor is however much different. The initial sip is heavily wooded and slightly astringent. This brew leaves you with an amazing aftertaste though. I can get notes of a ripe grape sweetness in the back of my throat. This was a perfect brew to wake me up!

Flavors: Autumn Leaf Pile, Grapes, Sweet, Wood

Preparation
Boiling 3 min, 30 sec 1 tsp 8 OZ / 236 ML
TheTeaFairy

Happy vacation dear! The tea sounds lovely!

Haveteawilltravel

I’m back and it was a great time. It was short one this time, for it was only for the weekend. I also only stayed within the state :)

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TheTeaFairy

Happy vacation dear! The tea sounds lovely!

Haveteawilltravel

I’m back and it was a great time. It was short one this time, for it was only for the weekend. I also only stayed within the state :)

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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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