75

First to review!

I really enjoy rolled puerh, for they are perfect for when I am traveling. I can fit them in my teaware pouch and just pop them into the pot. This rolled ball is very very dark leaf and gives off scent of sharp greens like bok choy, kale, and some sweet wood. I warmed my pot up and rolled the planet inside. The scents opens into some off metallic (iron) scent with the same greens. bitters, and roasted asparagus. I washed the ball twice and prepared for brewing. The taste begins sweet and green with green bean notes. I can note some huigan that is delayed, but it sits nicely and lightly in the back of the throat. The grassy tones give a warming feeling on my forehead, and I can note a faint amount of smoke in the background of my brew. The brew continues in the fashion. The later steeps give a slight lemongrass bite. This tea does lack complexity, thickness, yada yada yada, but its inexpensive and rolled, so you can’t complain too much. The qi is nice and gives me a good spatial feeling.

https://www.instagram.com/p/BN12Rr8gZRo/?taken-by=haveteawilltravel

Flavors: Bok Choy, Grass, Green, Kale, Lemongrass, Smoke, Sweet

Preparation
Boiling 0 min, 15 sec 8 g 4 OZ / 115 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.

Location

Middle of nowhere, New York

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