A nice and roasty oolong. The small pebbles of tea are wrapped tight and roasted. I catch whiffs of toasted barley, ripe fruit, and a slight char. I warmed my gaiwan up and slipped a few of these inside. The taste moved into pure roast with a lingering sweetness. I dark heavy wood tone stood in the background. I washed the small rocks and prepared for brewing. The taste was unique and intoxicating. A smooth and full brew of hot apple cider, cinnamon and smoked apples with a touch of cranberry. This was a pronounced taste. The brew is nice and full bodied with nutty aftertaste. The apple tone continued to be pronounced along with some apricot in later steeping. This is a wonderful dark fruited oolong that was nice and filling.


Flavors: Apricot, Char, Cinnamon, Dark Wood, Heavy, Nutty, Red Apple, Roasted, Roasted Barley

Boiling 0 min, 15 sec 5 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.


Middle of nowhere, New York

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