98

This tea is just short of perfect. I think I have a new favorite, or at least a going in my top 10. The dried leaf is massive. This cake has long and slender shining maocha that is loosely compressed. This long haired beauty has an enticing aroma of sweet forest moss and cedar in the background. I pulled apart a generous chunk and placed in my warmed yixing and gave it a shake. I haven’t had a sheng session in a little bit, so I was missing my sheng pot. It was nice that we got to spend some time together. It might sound weird, and I don’t know if there is anyone else that feels this way, but I get to know my teapot and I miss it when I don’t sit down and just chill with it. Anyways, the warmed leaf smelled amazing! They gave off a sweet and deep floral scent mixed with a green aroma. It was like the forest floor after a summer rain. There was just so much intensity with this aroma. I washed the leaves once and prepared for my session. The brewed leaves gave off a heavy vegetable aroma and sweet spiced tone. The brew is a translucent pale gold. The taste is something spectacular! This is exactly what my body has been craving. This brew has so much intensity and flavor. The taste begins sweet and syrupy, but it mixes with a light bitterness and vegetable background. It has characteristics alike a Nepalese green tea. Then, the brew reforms to a potent sugarcane with a moss floor. It’s earthy, sugary, and slightly sour. The brew continues this way and grows more and more sweet with each steep. There is a lasting huigan after each steep that is, OH SO GOOD! The qi is quite potent, as most Menghai brews are. It begins without notice and then slams full force. It grabs your mind and lifts off. This qi continues to build with each moment. This is a wonderful tea. It gives a high quality brew without the stress of it being too pricey. The leaves are beautiful. I spotted complete and whole leaves and buds mixed within my yixing. Their color are a pale vibrant jade. The only downfall with this brew is that it falters after some steeping. The brew still delivers a tasteful drink, but it is nothing compared to the first three steep sessions. I believed this brew would last a bit longer. I am still in love with it. I am very happy to have more, and it is definitely going in a top 10 best for me.

https://instagram.com/p/7v8JX6zGZF/?taken-by=haveteawilltravel

Flavors: Earth, Forest Floor, Green, Sugarcane, Sweet, Warm Grass, Vegetal, Wet Moss

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML
boychik

i loved it. i might pick up more. and i was soo #teadrunk

Haveteawilltravel

hahahah I was up for hooours xD

boychik

hey i fell asleep and lady was doing my eyebrows ripping my skin. i was very disappointed when she woke me up.

Haveteawilltravel

hahahah xD thats some intense tea drunk

mrmopar

And maybe the inspiration for the name after being on the Colbert report.
https://www.youtube.com/watch?v=Nu91q_F4fuA

Tealizzy

Wow! Sounds awesome! And I totally miss my sheng pot when it’s been awhile!

Haveteawilltravel

yay I’m not the only one :D

Haveteawilltravel

I love discovering the meaning of teas. Especially, Paul’s spring collection. It always takes me quite a bit of time…

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Comments

boychik

i loved it. i might pick up more. and i was soo #teadrunk

Haveteawilltravel

hahahah I was up for hooours xD

boychik

hey i fell asleep and lady was doing my eyebrows ripping my skin. i was very disappointed when she woke me up.

Haveteawilltravel

hahahah xD thats some intense tea drunk

mrmopar

And maybe the inspiration for the name after being on the Colbert report.
https://www.youtube.com/watch?v=Nu91q_F4fuA

Tealizzy

Wow! Sounds awesome! And I totally miss my sheng pot when it’s been awhile!

Haveteawilltravel

yay I’m not the only one :D

Haveteawilltravel

I love discovering the meaning of teas. Especially, Paul’s spring collection. It always takes me quite a bit of time…

Login or sign up to leave a comment.

Profile

Bio

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.

Location

Middle of nowhere, New York

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