The PTA has returned! This tea made quite a splash about two or three years ago, and it is back with a vengeance! The leaves are long, wiry, and pitch black. They carry an explosive scent of sweet caramel, cocoa, roast, baked bread (waffles?), melted butter, and a dash of salt. Sweet and savory. I warmed up my shibo and dumbed them inside. A good shake and a sniff, and I am in heaven. The warmed leaf gives a firm kola root scent along with dark cocoa, burnt sugar, more melted butter, and aromatic roast. I washed the leaves once and began my steeping. The taste blasts off with a lingering, thick, sweet, lucky charms marshmallow taste. A light malt tone weaves itself in along with some lengthy vanilla bean notes. The base has a slight wood tone, and the brew is deeply oily. This tea is completely satisfying. The next steep backs away from the marshmallow tones and presents some more woodiness with a little throat dryness. A direct fruity note burst through; I would call it chocolate covered pomegranate. The next steeping carries some dark cherry and dry dark cocoa. The malt becomes a bit more pronounced towards the end. Honestly, this is a great tea, and it is something you have to try at least once. My only complaint is that the first steeping was stars and fireworks, and the next couple were good but a little too harsh of a contrast from the initial taste. Otherwise, this is a stellar treat.



Flavors: Bread, Burnt Sugar, Butter, Caramel, Cherry, Cocoa, Cream, Dark Wood, Marshmallow, Salt, Smooth, Vanilla

Boiling 0 min, 15 sec 7 g 4 OZ / 130 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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