526 Tasting Notes

86
drank Old Whitey by white2tea
526 tasting notes

A very interesting tea for me. I am not used to white tea, nor am I used to compressed white tea. The cake was semi tight compressed and carried a light floral squash flower scent. I can hint at some hay, oak, and an almost citrus (orange) tone in the background. I warmed up my gaiwan and placed a chunk inside. The scent opened into sweet sugary dates, hot hay, plums, and honey. The aroma was very sweet and very tangy. I could already tell that this was going to be interesting. I washed the leaves once and prepared for brewing. The taste began as super sweet. The hot hay tone showed up in the finish with a dry brisk swish on the tongue. The floral note pronounced itself in the second steep. The brew is thick and full in the mouth. A strong flavor of fresh fruits and dates appears later on. The soup progressively gets heavier and thicker as it goes on. Then, the drink shifts to a dryness with woody tones. The fruit medley retreats to the background. The small bit of cake that I had lasted quite some time. I liked sipping on this, and I actually enjoyed this tea. This was surprising to me, for I usually don’t care for white tea as much. I’m glad I was given the opportunity to try this tea.

https://www.instagram.com/p/BJjUvydAOE7/?taken-by=haveteawilltravel

Flavors: Dates, Drying, Floral, Hot Hay, Orange, Smooth, Squash Blossom, Sugar, Sweet, Wood

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

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97

Hahah, this tea is something else. I real surprise for me. The leaves have slightly tight compression and give off a sweet squash flower and lemon grass aroma. The leaves are bright and cheery. I picked this up due to the words “early reserved trees”. I trust Eugene, and he is one of the few vendors I do trust. That being said, I put my wallet where my mouth is and trusted that these trees were the bees knees. Anyways, I warmed up my gaiwan and placed some inside. The aromas were nice and bright with some berries, fruits, grass, and sugar. These are all relatively common tones being sweet, tangy, and nice aromas. The flavor was maple candy sweet and lively. I noted some bitterness and viscosity along with butter and cedar. The taste became mildly sour along with some citrus tones. Then, it happened. The reason why I had put my trust in this vendor. The qi approached me. The qi looked me up and down and decided around steep three to take a 2×4 to my face. This qi was strong, and I mean young Hulk Hogan strong. The tastes became sweeter, the aromas became stronger, and the stars seemed brighter; I was lit. I experienced severe ringing and buzzing in my ears between wooden plank wacks. My notes state “…enough power to drive you to the sky”. I feel that this is suiting. To conclude, the flavors are decent and the tones aren’t bad, but I wouldn’t drink this for those reasons; I’d drink it for the power. This has a great punch and fair acidity, and I will be grabbing more.

https://www.instagram.com/p/BJItcWCAKmg/?taken-by=haveteawilltravel

Flavors: Berry, Candy, Cedar, Citrus, Floral, Grass, Maple, Squash Blossom, Sugar, Wood

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

Hearting this simply for the “young Hulk Hogan strong” reference.

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89

A very nice loosely threaded puerh. The leaves give off slight scents of floral with soft wood. It as approachable sweet and tangy note. I warmed up my gaiwan and slipped some inside. The scent opens into aromatic sweet herb with sugarcane. I can pick up some white grape jelly and blueberry in the background. An intoxicating scent rises from the lid. I washed the leaves once and prepared for brewing. The taste begins sweet and smooth with a mild astringency at the back. A prominent apricot tone lifts off the tongue, and a candied fruit stays at the back of the throat. The feeling is thick and silky as it eases my throat. A darker woody tone appeared after a few more additional steepings. The hardy wood balanced the flowery fruits. The brew creates a lasting flavor. A stark pear tone appears in final steeping along with some cooling sugarcane. This was a good tea, but the qi was lacking. I enjoyed the flavors and tones, but it seems like something is missing from this soup. I’m not quite sure, but it doesn’t seem complete.

https://www.instagram.com/p/BJSwbzdg4LN/?taken-by=haveteawilltravel

Flavors: Apricot, Astringent, Candy, Dark Wood, Floral, Flowers, Pear, Sugarcane, Sweet, White Grapes, Wood

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

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100

This tea is a gem!
The leaves are smooth and crisp with light notes of mint ice cream, oak, and musky eucalyptus. The leaves are very delicate. I warmed up my shibo and prepared for brewing. I especially enjoy Malaysian storage when it is done right. The contrasting tones of dark wood and piercing mint just match so well. I carefully slid the leaves inside my vessel and let them steam. The lid of the shibo gives off some strong pipe tobacco; whereas, the leaves give some aged spice tones with plums. A very nice beginning. I washed the leaves once and prepared for brewing. The taste begins thick and sweet with a spice at the tip of the tongue. A lingering tangy sweetness naps at the back of my throat. The qi is fiercely slow burning like whale fat; it begins with a spark behind my head. The eucalyptus chill builds while sipping and tangos with the bitter wood bite. A thick honey sweetness interrupts them to begin break-dancing on my palette. This session is a wonderful show! The whale fat inferno has long since spread throughout my body and is now reduced to a smoldering tar resin that leaves me stoned. I am sweating from the heat and slow moving to get away. The perfect flavors, the great vibe, and my happy mind make me stay put as I take in the embers of this qi. This brew is deeply satisfying. The huigan is thick, the kuwei is prominent, and the tea keeps burning well into the night. I am kicking myself for not grabbing a cake while this was on sale. I am praying that a black Friday sale is in the near future, for my wallet may not forgive me for the sins I am about to commit.

https://www.instagram.com/p/BMbzSH2A0Va/?taken-by=haveteawilltravel

Flavors: Cherry, Eucalyptus, Honey, Mint, Oak, Plum, Sweet, Tobacco, Winter Honey

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

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60

This was a gift from someone.

The ball is tightly rolled, and it doesn’t offer much of an aroma. If I wear to maximize my imagination I believe I caught hints of hay, light wood, and oatmeal. I warmed up my gaiwan and rolled this little orb inside. The scents picked up with some harsh grass, wet wood, and an unpleasant tone. I would describe it as oversteeped metallic tea. Nonetheless, I washed the orb and prepared for brewing. The taste was oddly sweet and light. The taste was basic and noted as “tea taste”. The drink had a slight sweet aftertaste. I experienced no depth with this tea or complexities. The tea tasted like tea, haha. This was very plain and nothing exciting to note. Qi wise, I felt a strange head high that was reverberating within my skull. The feeling was not good. This was a weird tea, and I don’t think its for me.

https://www.instagram.com/p/BI3G0y9gqvu/?taken-by=haveteawilltravel

Flavors: Bitter, Grass, Hay, Metallic, Wood

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

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85

2016 Harvest

I Haven’t done a non-puerh review in awhile.
I had last year’s harvest, and I think I liked that one more.
The leaf are long thin delicate emerald shards. They carry a sweet and inviting scent of warm grass, seaweed, and a creamy undertone, I dusted off my kyusu and prepared for brewing. I made mine thick, so I can pull more sweetness out. The brew was slightly clouded, but I bright pale jade. The taste is sweet with a lemon finish. The aftertaste presents thick umami which wipes away the citrus tone. I can catch some bitterness and harsh veggies within the body. The final finish is with raw kale; a very strong vegetal tone that strikes with bitterness. I brewed another pot (different leaves) to see if I can spot any other tones, and the brew was mostly consistent with what was previously stated; however, a slight dandelion floral tone was spotted mid sip. I liked this tea, but I do remember 2015 being sweeter, thicker, and less bitter green tones.

https://www.instagram.com/p/BMhJ7tqgpBm/?taken-by=haveteawilltravel

Flavors: Bitter Melon, Cream, Dandelion, Grass, Kale, Lemon, Sweet, Umami, Vegetal

Preparation
Boiling 0 min, 15 sec 5 g 8 OZ / 236 ML

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88

I had a few people talk me into giving this a try. I am not a big fan of Huang Pian. I always seem to have bad run ins with them; however, tea is tea and I needed to open my mind a bit to let new experiences in. I warmed up my gaiwan as I inspected my little chunks. The brick is heavily compressed with large sticks protruding from the sides. The mass gives off a subtle scent of fresh sweet grass and some hot hay. I lifted my gaiwan and scooped some inside. After a bit or warming, I opened to see what scents I could spot. Immediately, I was hit with heavy wood, buffalo grass, and some dark fruit. I could also hint at a tobacco twang in the background. I washed the leaves and prepared for brewing. The brew can be described as rustic. The tastes are rough yet sweet. A harsh wood persists throughout steeping and a long lasting sweet aftertaste makes its prescience known early on. The small brick chunks took an incredible amount of steeping, stirring, and prodding before they fully opened up. The brew is not complex, and it is nothing super special taste wise. The drink continued in a basic consistent fashion of mild harsh, sweet, woody, and grassy. Then, the qi began to creep up. The qi was a delayed reaction for me. So much so, that I was able to be just about finished drinking until I really felt what this brew was dealing out. The sensation began in the gut and slowly moved up my spine. A nice cooling winded feeling fell over my temples, lungs, and throat. The sensation then expanded to be body encompassing and can be described as “white noise flying”. I could hear a constant slight eeeeeeee, and I felt as though I was lightweight. The feeling lasted for most of the rest of the day. The qi grew into a confusing effect, and at one point I was unsure on exactly what I was doing, so I decided to lay down and rest it off. This was an oddly intensive feeling. This would make a good conversation tea. All and all, don’t drink this for the flavors; drink it for the qi.

https://www.instagram.com/p/BM1VaN-AAQU/?taken-by=haveteawilltravel

Flavors: Grass, Hot Hay, Red Fruits, Sweet, Tobacco, Wood

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

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95

A dangerous name for a tea. I’m not quite sure “who made donuts”, but they are highly addictive.

The tea is a gorgeous loosely compressed mess. The leaves have been settling in my new clay jar for a few weeks, so they’ve had time to stink up the place. I opened the lid to be greeted by a heady floral note, strong grass, and fresh hot maple syrup. This is super dank. I warmed up my shibo and prepared for brewing. The scent of the vibrant leaves opened up into some crystallized brown sugar, oatmeal, and pancakes drowned in maple syrup (maybe breakfast is on my mind). The taste is springy. The brew begins heavy on lemon and acidity. Then, the soup soothes out to a freshly baked apple turnover. The taste is very nice, flaky, and sweet. However, the acidity lingers in the background sparking the taste buds. The aftertaste is thick and long with powdered sugar and fruit. Then, the donut hit me. A smooth cooling sensation that begins around steep two melds with the acidity and rises from the stomach. The process is slow but constant. Suddenly, I experienced an intense pressure on my solar plexus that chilled my lungs. The frost moves up and down my spine bumping into the back of my neck. This tea is a powerhouse. The feeling is electric and uplifting with viscosity whipping the tongue. Lastly, a good note, the brew remains sweet in the forefront throughout the entire session. The dessert taste fades but a stevia succulence persists. A very nice tea. I can see why it has such a price.

https://www.instagram.com/p/BMJiQj3AC1a/?taken-by=haveteawilltravel

Flavors: Apple, Bitter Melon, Floral, Grass, Lemon, Maple Syrup, Pancake Syrup, Pastries, Sugar, Sweet

Preparation
Boiling 0 min, 15 sec 9 g 4 OZ / 130 ML
KiwiDelight

Reading this review with a Cream song in the background makes an experience.

TypicalTeaDrunk

great tasting notes!. Loved this tea too. only wish I had more!

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93

A very interesting tea that was a gift from a friend. The dry leaf smells of strong herbaceous grape leaf, fresh rain fallen forest floor, white grapes, clay, and milk thistle. A medley of unique scents. I warmed my gaiwan and placed some inside. The scent opens to slight menthol, malt honey, hot hay, and dark cherry. I washed the leaves once and prepared for brewing. The taste is of pure earth. I don’t mean soil or wet clay, I mean Earth. The naturalistic taste begins with oak, maple wood, and autumn leaf pile. A soft tone of supple soil rises up with a cool sweet sap pushing out of it. The cooling sensation envelops the mouth and moves down the throat. A long lasting sweet honey tone rises from the back of the throat and lingers on the tongue. The background consists of blood red roses. This tea reminds me of early morning autumn hikes in the woods by my house. This is a fantastic nostalgia tea. The tea lasts steep after steep and ends with sweet harsh tangs that nip at the tongue. A very good tea.

https://www.instagram.com/p/BC5gOFQTGTR/?taken-by=haveteawilltravel&hl=en

Flavors: Autumn Leaf Pile, Cherry, Clay, Dry Grass, Eucalyptus, Forest Floor, Honey, Malt, Maple, Menthol, Oak, Petrichor, Wet Moss, White Grapes

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML
huealex

hotmail.com entrar

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85
drank BaDa 2013 by pu-erh.sk
526 tasting notes

I don’t see much fresh BaDa, so I was excited to try this one out. The leaf is quite compressed and gives off a heavy bitter scent with some thick floral background. The hefty chunk is stone fruity and bright. I warmed up my gaiwan and placed a chunk inside. The tea is oddly fragrant, haha. The leaf opens up some and gives potent scents of peach and apricot alike gummy candy. The fruit aroma grows fat after washing and continues to explore the tea room while brewing. The taste begins bitey and fresh with lemon grass notes. A slight peppercorn taste peeks through the bright sunshineyness. The huigan builds hard and thick in the back of the throat with a sweet tang. The energy is very good and percolates my vessels. However, the tea is quite basic. The tones continue to be soft and slowly moving, but I sensed no extreme bitter, sweet, or unique tastes. The sheng is nice and grassy and becomes dry over time. This raw stuff is quite basic, but the qi is something nice. A nice bright summer energy. I enjoyed the tea, but I don’t think i’ll get a cake.

https://www.instagram.com/p/BIAseP2gx0h/?taken-by=haveteawilltravel&hl=en

Flavors: Apricot, Bitter, Candy, Freshly Cut Grass, Grass, Peach, Pepper

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

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Bio

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.

https://www.instagram.com/haveteawilltravel/?hl=en

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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