89

The infamous White Whale! Sadly, I didn’t jump on this when the price was low, for I nabbed it once it rose to 30$+. I was hesitant; because, I read that smokey notes were common in this brew. I do not care for smoky tastes.

I opened the wrapper and took in Moby Dick. The brick is superbly compressed and has an array of golden threads. The condensed tea carries a slight spice, pine resin, tobacco, and the all too familiar aged scent. This darkened mass did look appeasing, and I was curious as to the experience ahead of me. I took my puerh harpoon in hand and pierced the whale. Regrettably, I did stab myself a few times due to how compressed the brick was. Then, after a tireless effort, I broke off some debris for brewing. I placed the small rocks into the warmed jianshui and let them sit for a little bit. I lifted the lid and sniffed at the blubber. I noted strong notes of pipe tobacco, wet wood, whiskey barrel, and undertones of slight smoke and some cranberry. I recoiled at the scent of the smoke. I had read some reliable reviews, and they reassured the absence of smoke in the taste. I repeated this in my head, for I reaaally didn’t want that flavor. I washed the whale skin twice before brewing. I took an inhale of the steeped leaves and breathed a sigh of relief. The dreaded smoke has vanished, and it was replaced with some intense aromas. I was picking up dominant burnt sugar, tobacco resin, and spice. I caught a lingering dark fruitiness in the background. The liquor itself was a nice darkened bronze. The initial sip was smooth with some bitterness. This drink had a nice body, yet it wasn’t as full as I would’ve guessed. I picked up some tannin flavors with a pleasant oak tone. The brew progressively became deeper and gained a darker color. The body grew somewhat with depth and became sweeter. The huigan was peculiar, for it was a rough sweetness the lingered in the throat. The brew was not overly complex, and it kept a consistent flavor profile. The qi was great and calming. The feeling began in the head and slowly moved around the body. I experienced a nice warming feeling. This drink had an interesting mouth action with some cooling effects. This is a nice brick, but I would feel better about it if I grabbed it when it was cheaper. For the future, I will be breaking it in half; one I will enjoy and give away, and the other will be going into storage. This is a very interesting tea, and I enjoyed the experience. Also, this is a good bargain buy for a nicely stored aged raw.

https://www.instagram.com/p/_9lUXBzGb3/?taken-by=haveteawilltravel

Flavors: Bitter, Burnt Sugar, Cranberry, Oak, Resin, Spices, Tobacco, Wet Wood

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

I must have gotten an oddball one of these. Mine was so smokey it tasted like lapsang suchong.

Haveteawilltravel

wow, that’s interesting. I received various reviews ranging from the likes of yours and other stating they tasted absolutely no smoked flavors. It’s an oddity.

jschergen

I get no smoke from my brick.

SilasSteep

I just got my brick a few days ago. I have never had it so I am looking forward to it. It seems to be very compressed. I hope that doesn’t make it break off into tiny particles giving a bitter brew. What is a good water to leaf ratio on this one? I am using a 100ml gaiwan.

SilasSteep

Also, I don’t mind a bit of smoke. Is it like a Xiaguan smokiness or full on bbq pit?

Haveteawilltravel

I detected a hint of ember smoke in the warmed leaf, but I got no smokiness in the flavor. I used 7g=100ml. You will get some small leaf fannings, but the brew is fine.

SilasSteep

Nice. Sounds like I’ll enjoy this one. Thanks for the ratio suggestion and info.

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Comments

Rich

I must have gotten an oddball one of these. Mine was so smokey it tasted like lapsang suchong.

Haveteawilltravel

wow, that’s interesting. I received various reviews ranging from the likes of yours and other stating they tasted absolutely no smoked flavors. It’s an oddity.

jschergen

I get no smoke from my brick.

SilasSteep

I just got my brick a few days ago. I have never had it so I am looking forward to it. It seems to be very compressed. I hope that doesn’t make it break off into tiny particles giving a bitter brew. What is a good water to leaf ratio on this one? I am using a 100ml gaiwan.

SilasSteep

Also, I don’t mind a bit of smoke. Is it like a Xiaguan smokiness or full on bbq pit?

Haveteawilltravel

I detected a hint of ember smoke in the warmed leaf, but I got no smokiness in the flavor. I used 7g=100ml. You will get some small leaf fannings, but the brew is fine.

SilasSteep

Nice. Sounds like I’ll enjoy this one. Thanks for the ratio suggestion and info.

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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.

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