I picked this at random; I’m having a hard time making a decision lately. The dry leaves smell sweet like frosting but with an undertone of spice. I brewed this western and waited to see what was in store for me. The wet leaves give off an aroma of an english bakery. I can smell nuts, spices, sugar and butter. The flavor is somewhat different. It has a greasy flavor. The spices are muted and the sweet flavor becomes syrupy. The most distinctive taste is the peppercorn, which sticks out and seems random. This really isnt a tea for me, but I believe it would come to use in the kitchen.

Flavors: Butterscotch, Peanut, Pepper, Spices, Sweet

1 tsp 6 OZ / 177 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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