85

I finally decided to pull this out. I tore open the package and took in a wonderful aroma. These leaves are very fragrant with notes of dark chocolate with some red fruit scent (or red grapes). I warmed my teapot up and packed these in. The leaf scent expands to a nice malt, warm dark chocolate, and some oak tones. I washed the leaves once and prepared for brewing. The flavor begins as slightly astringent yet still smooth. I picked up some nice baked bread, caramel, and burnt sugar flavors. The brew has a nice full body and warm curbed flavors. The brew grows with some astringency and wood tones by the third steeping. After, the brew falters down a notch to more sweeter tones with some light malt. I was able to get a decent amount of steeping sessions out this brew, and I enjoyed it. Although, this brew is a little too woody and astringent for my tastes.

https://www.instagram.com/p/_PLomLzGUW/?taken-by=haveteawilltravel

Flavors: Astringent, Bread, Burnt Sugar, Dark Chocolate, Red Fruits, Smooth, Wood

Preparation
Boiling 0 min, 15 sec 8 g 5 OZ / 150 ML
SilasSteep

I found this one best when I used a bit less leaf that normal. It runs out sooner but it helped with the astringency. This one grew on me. Great pics!

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SilasSteep

I found this one best when I used a bit less leaf that normal. It runs out sooner but it helped with the astringency. This one grew on me. Great pics!

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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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