I am a big fan of Yancha, and this one made its way over to me. This DHP has long twisted blackened leaves and gives off a charred wood aroma with some mineral dust. I brew heavy when I brew Yancha, so I stuffed a very generous amount into my warmed gaiwan. The leaves grew damp and emitted a smokey sweet fruit scent. I could take in some ash and a deep cherry note. I washed the leaves once and prepared for brewing. The steeped leaves grew into a heavily sweet aroma, but it still carried a deep wood and char tone. This is some strong Yancha. The brew was smooth and silky with quite a kick. The liquor carries a full mouth-feel and lasting flavor. I could take in a slight burnt sugar taste, stone fruit, and mild wood. The brew finished with a crisp mineral and dark fruit aftertaste. The thing Yancha is best known for, in my opinion, is the aftertaste. It should be a lasting and sweet tone unlike any other. This one has a crisp pear and apricot tone. This flavor stays in the back of the throat and follows the drinker throughout the session. The flavors carry on as smooth char and soothes out after the third steeping. These tastes become less sharp and more rounded. The intense flavors are replaced by a soft smoked fruit and mineral. This was a good Yancha, and it’s a great example of a Da Hong Pao. I really enjoyed my session.


Flavors: Apricot, Ash, Burnt Sugar, Char, Mineral, Pear, Stonefruit, Sweet

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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