88

This was a beautiful tea! I was craving a decent Jingmai, and I remembered getting this. I broke off some generous chunks and stuck them in my yixing. The dry leaf was smoky and a deep hickory scent. This gorgeous leaf consists of long dark green tendrils. Its slightly compressed which is a good sign. I warmed up the leaf and gave them a whiff. There was a sweet brown sugar barbeque aroma rising from my teapot. I eagerly began brewing. The steeped leaves carried the same smoky tone, but it was like roasted greens. The flavor was just as tasteful. I could take in dark wood and sea salt caramel. This was a full bodied and aromatic brew. The only problem was that this tea tapered off rather quickly. It made for a short gongfu session. Nonetheless, it was very enjoyable. There was a prominent lasting huigan and the qi was quite potent. I am very happy to have more of this to share.

https://instagram.com/p/44xji_TGQo/?taken-by=haveteawilltravel

Flavors: Brown Sugar, Caramel, Dark Wood, Salt, Smoke

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

This is from the same producer of the Hu’s Village that you are enjoying so much. Much younger trees, however. Enjoy!

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Garret

This is from the same producer of the Hu’s Village that you are enjoying so much. Much younger trees, however. Enjoy!

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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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