What a wonderful tea! I built my first successful snowman today and I needed something toasty to warm me up. I recently just received this and was waiting for the right moment to try it. The leaves are long curled roasted fingers. They smell beautiful and of a floral charcoal. I put these tasty branches into my gaiwan and brewed gong fu. I washed once to arise the aroma. The aroma begun as a smoky floral enticement. It reminded me of a deep dark TGY. I could smell honey, nectar, and a sweet undertone. I steeped in increments of 5 seconds to avoid astringency and bitterness. Once I reached 90 seconds I began increasing by 15 and 30 increments. The initial flavor was bold and smoked. It tasted as a smooth coal. I love a good roasted flavor that isn’t too “dusty.” The amazing thing about this particular tea is that the smokiness slowly changed. I noticed undertones of sugar cane and honey suckle. These undertones began to become more dominant as the brew went on. Upon reaching the last steep, the brew was mostly a light and fruity taste. The liquor begun as a deep dark crimson and finished as an amber light. I was able to get 14 steepings out my gaiwan. I could have possible been granted more, but I didn’t want to heat anymore water. This tea is a perfect oolong for winding down. I am also very happy about it since I got it at a great price. As a note for anyone, watch your water temperture. I noticed if the water was just off the stove boiling, it would cause for a bitter roast flavor. I let mine cool for a few seconds before pouring over.

Flavors: Honeysuckle, Roasted, Wet Wood

205 °F / 96 °C 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.


Middle of nowhere, New York

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