This is the last one of the TTB, and I was saving the best for last. This tea is fantastic! These leaves inside the package do not seem to decadent, but once I brought them out and gave them time to breathe, they’re one of beauty. The dry leaves are made up of little twisted knots ranging from a dark reddish brown to a brilliant gold. They carry an almost non-existent scent of smoke and cacao. I placed this gorgeous twigs in my gaiwan and brewed eastern (finally). I washed the leaves to bring out the aroma. This brew begins with a roasted red potato scent. This hearty essence filled my tea room. The scent then begins to sweeten and become more of a light rum. The taste is delicious. It begins bold and malty with a dark cacao rush. I steeped in increments of 5 seconds so as not to become bitter. This malty robust brew then sweetens and becomes a succulent syrup. It is placed as a dark grape and mahogany flavor. This tea is known as a “high end Lapsang Souchong.” Once I entered the third or fourth steep I could see how this was apparent. The smokiness blends with sweetened twigs forming a tasteful brew. This tea has distinct undertones of earth and sugarcane. This was truly a perfect way to end my experience with this TTB, and I am glad I saved this for last. I highly recommend this for anyone wanting a treat.

Flavors: Cacao, Dark Wood, Rum, Smoke, Sugarcane

Boiling 0 min, 15 sec 6 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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