I’ve been wanting to finally start drinking/reviewing the teas from the Dark Matter 2016 series; therefore, I decided that this would be a good one to start my day with before heading to the Asian Market in Cleveland, Ohio. My wife and her friend had planned this mini trip a few weeks ago, and were hoping that I’d go, too. It was pretty swell, if I must say so. We ate plenty of great food, as well as ventured throughout the markets there.

Anyway, the tea was okay. I’m not too into black teas anymore, unless they’re flavored or have cream/sugar in them. The aroma to the dry leaf was pretty splendid, though. It had a nice malty, rum, sweet—almost vanilla—scent. However, the flavor was alright. I gave it three steeps before quitting.

Overall, the tea was pretty malty with a nice rum aftertaste. I just prefer something other than a black tea. I think this would’ve been better Western style brewing, for 3 minutes, with a splash of cream. However, it wasn’t something that I’d consider unique enough to want more of.

Side Note: I was able to try some solid Asian cuisine: Beef and Tripe Soup (

Some lovely pastries from Koko’s Bakery (

And came home with plenty of tea and snacks for the week (https://www.instagram.com/p/BEjhgiqA—E/)!

Flavors: Malt, Rum

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Mostly drinking sheng/shou puerh. Gongfu daily; western brew at work.

More to see at the IG account: Madhatterteadrunk

Drinking down a lot of my teas in 2020. I may not observe these sessions as much as I’d like, but I’ll note them, when the mood strikes.


Northeast Ohio

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