526 Tasting Notes

95

First, let me start with that I am a sucker for aesthetic looks. I love a good tea presentation, and this cake achieved that. The wrapper is something beautiful, and it comes with an intersting cake bag. This is some good ’Shou’manship….hahah. Anyways, onward to the review.

The cake is beautiful! This shining golden disk is nicely compressed of black and gold maocha. This “Golden Needle” is fluffy and dusty with bronze colored powder, so it slightly stains the wrapper around it. The cake emits a smooth scent of earth and almost meaty. I broke a decent sized chunk off and prepared for brewing. I placed this inside my warmed gaiwan and gave it a shake. The tea began to awaken, and I could smell the amazing aromas. This brew carries a very sweet and smooth scent. This was a very nice blend. As a side note, I find it interesting the material that was used in making this cake. The fact that it was practically all golden needle just makes this tea seem luxurious. I digress, I washed the leaves and prepared for brewing. The steeped leaves give off a creamy and meaty aroma. The brew was almost pitch black and full of scents. The brew is incredible! The flavor is heavy and full bodied. The description reads “It doesn’t even feel like tea”, and that would be correct. The liquor is fully encapsulating and fills the mouth powerfully. The flavor is silky and slightly floral. There is a slight wildflower aftertaste that gives a drying effect. The brew remains consistently dark and brews at least 9 times. I was able to take in a mushroom flavor mixed well with Irish cream, brandy, and clay. This brew carries a lot of heavy tones. The qi was only slight, but it was still quite prominent. I was given a uplifted feeling that followed me through out my session. I am most grateful to have plenty of this cake to drink and share. I am usually not a great fan of Shu, but this may change my standpoint…

https://instagram.com/p/8QV6kNTGc5/?taken-by=haveteawilltravel

https://instagram.com/p/8UMbaxTGYk/?taken-by=haveteawilltravel

Flavors: Brandy, Clay, Creamy, Decayed Wood, Flowers, Irish Cream, Mushrooms, Smooth

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

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90

This is a part of a Shou collection that I have been waiting to try for quite some time. I’ve finally been giving the chance to partake in this treat. The compressed maocha is loosely compacted. You can see the press marks clearly on the leaves. I placed a generous chunk in my warmed gaiwan. I gave this brew a shake and let it sit for a little bit. I opened the lid and took in this enticing aroma. I could note a damp wooded and earth aroma. These leaves give off a forest floor aroma. My gaiwan emitted a tender sweetness in the background amidst this earth and moss tones. I washed the leaves and then prepared for brewing. The steeped leaves scent dried to a wet clay and limestone tone. This was going to be smooth and dry blend. The liquor began slightly crimson with bronze, but then it deepened to a blood maroon. The flavor was exquisite and wonderful! I took in flavors of light soil and earth. This brew gave a savory sensation and was full bodied. The flavor became deeper and thicker. The soup was very thirst quenching. The best part of this brew was the qi. I usually feel a strange and artificial qi from Shou, but this brew was different. It was powerful and steady! The brew kept a consistent steeping and went for over an hour. This long steeping gave me a repetitive dose of qi. In short, I was up for hours, haha. I’m very happy to have to try this tea, and I may just need to pick up a few of these beautiful cakes.

https://instagram.com/p/8MwkIDTGWz/?taken-by=haveteawilltravel

Flavors: Clay, Forest Floor, Limestone, Smooth, Wet Earth, Wet Moss, Wet wood

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

Can’t wait to try this one!

Haveteawilltravel

You’ll love it!

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90

I’ve finally made my way to this brew. The powder is glowing! This matcha has a beautiful color. I absolutely love it! The powder carries a fresh and creamy spring scent. I take in short sniffs of vegetation and wildflowers. This is a very nice matcha. I prepare my chawan and get to brewing. The warmed powder has a deep creamy scent. It’s an almost chocolate milk aroma. I prepared this usucha and koicha. This is so creamy and delicious. I was able to whisk up a thick and textured froth in my chawan. The brew remains a vibrant emerald green. The smell is of pure life. I take a sip from my bowl, and it’s as if you can feel your body awaken. The taste is smooth with incredible depth. I take in tones of vegetal, algae, cream, and almost an almond flavor. I recommend if you are brewing koicha to reaaaally sift the powder. This matcha does clump very easily. Otherwise, this is an incredible drink. I really appreciate being able to try this. I shared my brew with many others, and they agree that it is a brilliant brew.

https://instagram.com/p/8G-0vbzGcs/?taken-by=haveteawilltravel

https://instagram.com/p/8G_7sLTGfI/?taken-by=haveteawilltravel

Flavors: Almond, Creamy, Moss, Smooth, Sweet, Warm Grass, Umami, Vegetal

Preparation
185 °F / 85 °C

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95

I love being the first to review!!!

This is a beautiful tea. The long slender embers give off a raisin and stone fruit aroma. The dry leaf is so inviting. I brewed this heavy and placed the tendrils in my warmed gaiwan. I gave them a shake. The aroma wafted from my gaiwan and created an exquisite atmosphere. First, I could hint at sweet white grapes. Then, this tone deepens into a tang of smooth wet wood. Lastly, there was a background of a campfire that had been extinguished by the rain. I knew that this would be a soft roasted oolong, and that I must pay close attention to it. I washed the leaves once and prepared for brewing. The steeped leaves give off a sweet rocky scent. The liquor is a tarnished gold. This is a sweet DHP. If you are seeking a rough roasted heavy DHP, then you need look elsewhere. This brew focuses on soft, earth, and nature tones. The taste begins with forest tones. I can take in wet wood, slight earth, and reminiscence of wildflowers. Then, it becomes more rigid with shale, wet moss, and light char. The brew leaves a thick mouth coating that is sweet with minerals. This aftertaste lasts well after drinking. The flavor is packed with minerals. If a rocky waterfall had a flavor it would be this. I’ve done a lot of gorge climbing, and this reminds me of the taste from the mist off the rocks. It’s sweet, rough, and gritty. Also, this brew carries a relaxing and uplifting qi that sneaks up on you. The steeped leaves are a dark olive color that look oily in the gaiwan. I thoroughly enjoyed this session. I have been on the hunt for a perfect DHP. Although, this isn’t my fitting Big Red Robe, this is as close as I’ve ever come. I am so grateful for this brew.

https://instagram.com/p/75cWm2TGVM/?taken-by=haveteawilltravel

Flavors: Flowers, Forest Floor, Limestone, Mineral, Smooth, Sweet, Wet Rocks, White Grapes

Preparation
190 °F / 87 °C 0 min, 15 sec 7 g 3 OZ / 100 ML
TeaBrat

I love DHP’s

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98

This tea has it all. The dry leaf is fuzzy, soft, and velvet. A smooth milk chocolate aroma and spring scent filled my tea room upon opening the package. The long black and gold strands carry such an aesthetic appearance. I placed a generous amount in my warmed gaiwan and gave it a shake. The aroma burst from the vessel, and I didn’t even lift the lid. My session was filled with sweet and malt scents. This brew, I knew would be a treat. I love the aromas of a good tea. The sweet diverse scents enhance a tea session drastically. I took a minute to sniff the lid and devour these sensations. I was catching drifts of honey, cocoa, and a dark smooth milky malt. I washed the leaves once and prepared for brewing. The leaf instantly bronzed and softened. The aromas went into more rigid and malt. I was catching soft wood tones mixed with a barley aroma. The liquor was dark. This was a blood ruby dark drink. The liquid itself emitted a tantalizing scent. This session was focused on the tastes in the air. Although, I knew I had to delve into my cup. The flavor was incredible. The brew was thick, sweet, and incredibly smooth. I could taste a rich chocolate with a light floral tone. This had a creamy malt aftertaste. This brew fills the throat and gives a hearty depth of taste. The liquor became darker with each steeping. I brewed this heavy, and I am so glad that I did. The steeped leaves were beautiful. I could spot a continuous ocean of whole small tippy leaves inside my gaiwan. I was impressed. This is a prime Yunnan red tea. I loved this session. The brew lasted well into a great many steeping sessions. I could smell the sweet malt and light wildflowers long after brewing. This is a lovely brew. I am ever grateful for being able to try this.

https://instagram.com/p/78mZenTGdl/?taken-by=haveteawilltravel

https://instagram.com/p/78txgDTGaZ/?taken-by=haveteawilltravel

Flavors: Chocolate, Cocoa, Creamy, Dark Wood, Flowers, Malt, Milk

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 3 OZ / 100 ML

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88

This is a wonderful daily drinker. The cake is composed on small thin curls. The cake is an array of fall colors and carries the typical sweet Menghai scent. I broke a chunk and placed in my warmed yixing and gave it a shake. The Menghai charter arose from my brewing vessel. I could take in sweet aromas with slight vegetal scents. I washed the leaves once and prepared for brewing. The session started as sweet with a slight tang. The brew was floral, syrupy, and light hay. The brew grew a little bitter with some heavier green wood tones. This drink kept a consistent tarnished bronze colour. The taste was not complex, but it was a steady sweet and tang. I really enjoyed this, and it is unbeatable for its price. The leaves were mostly whole and combined with a mixture of buds attached. I will be picking up more of this tea for some daily drinking. I also agree with this company, for this is a wonderful introductory brew for puerh newbies. In fact, I will be giving this out to some people I am trying to convert to the Sheng side, hahah.

https://instagram.com/p/7yT_5uTGc6/?taken-by=haveteawilltravel

https://instagram.com/p/7yRppaTGYX/?taken-by=haveteawilltravel

Flavors: Floral, Green Wood, Hay, Smooth, Tangy

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

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90

I’ve been saving this brew for a cold morning and today is that day. I am huge fan of this company. I have never been disappointed. I opened the package to reveal long slender tendrils of black and gold. The leaf gave off an enticing malt and chocolate aroma. I placed a good amount in my warmed gaiwan and gave it a shake. The aroma that arose from my brewing vessel was delicious! I took in strong scents such as coco, dark wood, slight cherry, and almost a vanilla. I washed the leaves once and prepared for brewing. The liquor began as a tarnished gold and then it deepens to a bronzed crimson. The flavor was amazing! This brew gives a thick mouth-feel and is syrupy. The intial flavor is creamy chocolate that mixes well with a slight spice and caramel. The brew carries a burnt sugar aftertaste with a thick huigan. This tea gave me a decent qi that made the morning just a bit more beautiful. I can’t get over how amazing this tea tastes. The flavor lasts long after drinking, and it continues to give a thick coating on the mouth. I love this brew, and I know that I’ll be needing to keep it well stocked.

https://instagram.com/p/7xXuUeTGSF/?taken-by=haveteawilltravel

Flavors: Burnt Sugar, Caramel, Chocolate, Cocoa, Malt, Milk

Preparation
Boiling 0 min, 30 sec 5 g 3 OZ / 100 ML
Doug F

Great review. I feel the same way about this tea; it has become a staple. I wish I knew more about this tea’s origin—where in China it comes from, what leaves are used, etc.

Haveteawilltravel

I’m sure Garret would be able to supply that information. He has always been helpful with me.

Garret

Hi! Thanks for the post! I love this tea, as well. I found it during my 2012 buying trip in the Yunnan Province. I was fortunate to have traveled through this area (and incidentally had the very best Chinese meal ever there). When I taste this tea, I am transported right back there. Thanks for reminding me to update the listing with the growing area. We are about to launch our new website and we are updating all that info there. Shooting for a launch at the end of this month. I also have several new raw pu’er pressings happening right now, one of which is from the exact same growing area as the Black Beauty. It’s going to be delightful. Joy to each of you, Garret

Doug F

Thanks Garret. I love comparing black teas and pu-erhs that essentially use the same raw material.

Haveteawilltravel

I can’t wait for the new website. I’ll definitely be scooping up some Sheng as well :)

MzPriss

BB is one of my very favorite teas. I have it almost every day mixed with my beloved Special Dark which I hoarded during one of Garret’s sales. I had some BB with lunch today :)

Haveteawilltravel

I’ve heard wonderful things about Special Dark, but I have yet to actually experience it. It certainty is on my priority teas :)

MzPriss

Sadly, unless you know some nice person (like oh say me) who can send you some you are kind of out of luck. SD sold out and it was a sad, sad day in Steeperland.

Haveteawilltravel

Hahah, I remember the day it sold out… I was amazed at the reaction I saw from the Steepster Communty. I’ve never seen so many :( faces, haha.

MzPriss

I’m happy to send you some if you want to try it

Haveteawilltravel

That’d be fantastic :) I’ll message you

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80

I love a good Darjeeling, for I crave that muscatel flavor. I saw this and the main flavor notes were “muscatel”, so I knew that I needed to try it. The dry leaf are small dark green and silver curls and strands. They have a light white grape scent and some vegetal scents. I brewed these up western in my teapot. The liquor comes out a pale opaque bronze. The aroma from my cup is pure bliss. Then, I actually tasted it. I think this tea may have been idle too long, for the main flavors seem to be diminished. This brew had a spice and astringent background, and at the forefront, a light wood with almost sugarcane flavor. I did not catch any muscatel flavors. The brew was not airy and light. actually, it was quite firm for a first flush. This was a fairly decent tea, but it was not what I was expecting or looking for. I enjoyed what I had, but I will continue my search for the “champagne” I crave.

https://instagram.com/p/7u1f7qTGYK/?taken-by=haveteawilltravel

Flavors: Astringent, Dry Grass, Spices, Sugar, Vegetal

Preparation
Boiling 3 min, 0 sec 2 tsp 6 OZ / 177 ML
Doug F

I do find that the first flush darjeelings, which I love, can lose something after a year.

Haveteawilltravel

Yeah, that’s what I suspected. I should have jumped on it earlier…

Haveteawilltravel

I am always on the hunt. I had one harvest that was unnamed/ unbranded darjeeling first flush, and it was oh so good. The taste was crisp and refreshing.

Haveteawilltravel

I’ll definitely check this out :) I’ve heard good things of this company.

Haveteawilltravel

wow they’re local for me!

boychik

you should go there. im so jelly!!!

boychik

they are on IG too.

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75

I had this in the morning to wake me up before work. The tea is mix of sturdy black leaves with some golden strands. The dry leaf carries a heavy wood aroma. I brewed these up western styled in my tetsubin. The flavor is a little off. This brew carries a lot of malt and wood tones, but its also a little sour. This was an okay drink for me. I did not enjoy the overpowering dry wood flavor; it kinda gave me a headache. This brew would have possibly been better with a little milk and sugar. I am happy to have been able to try it though.

https://instagram.com/p/7p5BogzGbd/?taken-by=haveteawilltravel

Flavors: Heavy, Malt, Oak, Sour

Preparation
Boiling 2 min, 0 sec 4 g 6 OZ / 177 ML

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98

This tea is just short of perfect. I think I have a new favorite, or at least a going in my top 10. The dried leaf is massive. This cake has long and slender shining maocha that is loosely compressed. This long haired beauty has an enticing aroma of sweet forest moss and cedar in the background. I pulled apart a generous chunk and placed in my warmed yixing and gave it a shake. I haven’t had a sheng session in a little bit, so I was missing my sheng pot. It was nice that we got to spend some time together. It might sound weird, and I don’t know if there is anyone else that feels this way, but I get to know my teapot and I miss it when I don’t sit down and just chill with it. Anyways, the warmed leaf smelled amazing! They gave off a sweet and deep floral scent mixed with a green aroma. It was like the forest floor after a summer rain. There was just so much intensity with this aroma. I washed the leaves once and prepared for my session. The brewed leaves gave off a heavy vegetable aroma and sweet spiced tone. The brew is a translucent pale gold. The taste is something spectacular! This is exactly what my body has been craving. This brew has so much intensity and flavor. The taste begins sweet and syrupy, but it mixes with a light bitterness and vegetable background. It has characteristics alike a Nepalese green tea. Then, the brew reforms to a potent sugarcane with a moss floor. It’s earthy, sugary, and slightly sour. The brew continues this way and grows more and more sweet with each steep. There is a lasting huigan after each steep that is, OH SO GOOD! The qi is quite potent, as most Menghai brews are. It begins without notice and then slams full force. It grabs your mind and lifts off. This qi continues to build with each moment. This is a wonderful tea. It gives a high quality brew without the stress of it being too pricey. The leaves are beautiful. I spotted complete and whole leaves and buds mixed within my yixing. Their color are a pale vibrant jade. The only downfall with this brew is that it falters after some steeping. The brew still delivers a tasteful drink, but it is nothing compared to the first three steep sessions. I believed this brew would last a bit longer. I am still in love with it. I am very happy to have more, and it is definitely going in a top 10 best for me.

https://instagram.com/p/7v8JX6zGZF/?taken-by=haveteawilltravel

Flavors: Earth, Forest Floor, Green, Sugarcane, Sweet, Warm Grass, Vegetal, Wet Moss

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

i loved it. i might pick up more. and i was soo #teadrunk

Haveteawilltravel

hahahah I was up for hooours xD

boychik

hey i fell asleep and lady was doing my eyebrows ripping my skin. i was very disappointed when she woke me up.

Haveteawilltravel

hahahah xD thats some intense tea drunk

mrmopar

And maybe the inspiration for the name after being on the Colbert report.
https://www.youtube.com/watch?v=Nu91q_F4fuA

Tealizzy

Wow! Sounds awesome! And I totally miss my sheng pot when it’s been awhile!

Haveteawilltravel

yay I’m not the only one :D

Haveteawilltravel

I love discovering the meaning of teas. Especially, Paul’s spring collection. It always takes me quite a bit of time…

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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.

Location

Middle of nowhere, New York

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