Awesome, first to review!
I’ve been craving something dark, so I grabbed this to give it a go. The leaves are long blackened strands. They give a nice scent of ash, char, cinnamon, and some smoke, but there is a lingering sweet fruit in the background. I placed a fairly good amount in my warmed gaiwan and shook it up. The scents deepened to more roasted tones. I took in some damp char, roasted cinnamon, and some burnt sugar. I washed the leaves once and prepared for brewing. The steeped leaves are smooth and oily with some green spotting. The liquor was thick and bronzed. The initial sip gave some great mouth feeling. I took in a smooth and toasty brew. The drink gave me a lot of warming feelings. The cup was toasty and carried brief mineral tastes. The full mouth feeling began with a light cinnamon, and then it deepens to a more coffee or coffee grounds like taste. The aftertaste was fantastic. My mouth got a “thirst quenching” feeling. The brew itself is very aromatic. My cha hai emitted heavy roast and cooked fruit scents. This was a nice brew. The drink had a decent body and smooth flavors. I also noted a focused head feeling. The flavors were prominent and curbed, but they were not overly complex. I enjoyed this tea, and I feel it would make a great morning starter or coffee substitute.


Flavors: Char, Cinnamon, Coffee, Fruity, Mineral, Roasted, Smoke

Boiling 0 min, 30 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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