I really do like the cheesy space race reference on this cake. The tea is mildly aged with strong notes of damp wood, leather, spices, and some clear cooling wet tones. I warmed my teapot and placed some inside. The scent opens into some sweet earth/shou, fennel, leather, wheat, barley, mineral, etc. Its a whole medley of your down-and-dirty aromas. I washed the leaf and began my brewing. The brew begins pungently sweet with rich earth tones as a base. The exhale brings about dark fruits and some black cherry. The brew moves into heavier earthier tastes as it progresses along with some slight char and dryness. The brew progressively gets dryer and dryer and the tones get straight down to clay beneath the soil. This tea kind of reminds me of a shou, both with its earth aspect as well as dryness. The huigan is tardy to the party, but it makes quite a commotion with it arrives. Its thick and lasting, and it does help tone down the dryness. The pot soothes out, and my tongue has taken up residence in the Sahara desert. The qi distracts me with a strong relaxed feel yet still much alert. The sensation warms me up and produces a good vibe that soothes me out. This is an okay tea, but the dryness was a bit too much for me.



Flavors: Cherry, Drying, Earth, Fennel, Leather, Mineral, Red Fruits, Roasted Barley, Sweet, Wet Wood, Wheat

Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

this one has really mellowed in my storage. i need to really up the leaf to have the kick i like.

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this one has really mellowed in my storage. i need to really up the leaf to have the kick i like.

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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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