90

Hou de carries some killer tea, so I expected no less from this. The leaf is very dark and somewhat crumbly. A nice note of oak barrel, raisin, and spice emit from the leaves. I warmed my gaiwan and slipped some inside. The aroma expanded into some interesting tobacco, leather, and barley notes. I could pick up some tangy buckwheat honey and possible green apple (?) along with a floral background of gardenias. I washed the leaves and prepared for brewing. The taste begins very sweet and very thick. A prominent note of vanilla and crème greets my tongue along with a sturdy woody base. The next steeping brings about fresh honeycomb and a dark fruity background. The brew is quite complex and changing, for the next steeping leaves me with some spice in the aftertaste. The soup brings a nice huigan and is an easy drinker. The storage is crisp and clean, and the tea goes down rather quickly. The qi is restricted to the chest and acts as a coolant and pressurizer. I have no complaints with this tea. It was really good, but for some reason it didn’t leave a memorable impression with me. I’m not sure why; I guess we just weren’t compatible, haha.

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

Flavors: Gardenias, Green Apple, Honey, Leather, Oak wood, Raisins, Red Fruits, Smooth, Sweet, Tobacco, Vanilla

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

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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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Middle of nowhere, New York

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