This is the pinnacle of sweet puerh. I’ve tasted a few that blend well into the “dessert” category, but this tea wins the game with longevity, qi, and thickness. The leaves are slightly darkened and loosely compressed. They give off a nice aroma of strong wood, subtle honey, and spicy musk in the background. I warmed up my pot and placed some inside. The becomes much stronger with a good heavy musk of fruits, tobacco, and cherry. A few sweeter notes of brown sugar and vanilla bean rise to the surface after a few sniffs. I washed the leaves and prepared for brewing. The taste is strong, full, and direct. I experience of whirl of flavors. The brew begins with a layer of resonated sugarcane, oak wood, and a crisp base of wildflowers. The next steep yields maple brown sugar, molasses, and a smooth honey aftertaste. A flourish of marshmallow rises from the tongue on the exhale. After that, I am greeted with a full bodied cedar taste that is wrapped in these same desert tones. The brew is potent. The soup continues darkened and filled with great flavors and tones that are mostly sweet and incredibly syrupy. The qi begins very aggressive and unstable, but it soothes out if you ease the session on. The sensation balances out to full body hum with powerful yet smooth waves. The feeling compliments the last steep which yields subtle floral qualities and sugar water. This is a tea I couldn’t drink fast enough. I really enjoy it, and it is one of my favorites. This is great example of the feminine qualities in yiwu tea. I don’t always reach for something sweet, but this makes a good desert tea, and its an instant crowd pleaser.


Flavors: Brown Sugar, Floral, Honey, Maple Syrup, Marshmallow, Oak wood, Smooth, Sugarcane, Sweet

Boiling 0 min, 15 sec 7 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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