Haveteawilltravel select Send Message

This is so good before bed. I’ve had one of the 1-3 grade shou from this company. It was suggested I would enjoy a higher grade more. So, I got this one to sample. The maocha consists of long crimson leaves and stems. This assortment carries a wet earth and clay scent. I placed a bunch in warmed yixing and shook them up. The leaf gave off a savory scent. It was almost like roasted meat. I washed the leaves once and began my brewing. The soup is thick and red. The steeped leaves give off a wet wood and deep moss scent. The flavor is smooth and silky. This brew gave me a thick mouth-feel and earth flavor. There was an underlying fruity flavor. Altogether, this was a nice Shou. The flavors were consistent and very satisfying.

https://instagram.com/p/6llVRczGX8/?taken-by=haveteawilltravel

This brew took some focus. The maocha is beautiful. This cake is so lightly compressed it easily peels apart. I grabbed off some long bronze and autumn brown leaves. The dry aroma is sweet and savory with a velvet softness. I placed a generous amount in my warmed yixing and gave it a shake. I took in a deep inhale of the aroma. I caught notes of smooth red wine or possibly ice wine. I washed these leaves once and began some focused brewing. The oily green tendrils gave off a peculiar aroma. I took one short whiff and immediately the image of kettle corn popped in my head (no pun intended). The liquor was pale like white tea and was slightly iridescent. The flavor was complex. This brew has a sharp and popping kuwei, but it’s wrestled with a full huigan. This brew gives a powerful mouth feeling. My tongue was left with a spicy sensation, and my throat filled with sweet coatings. This feeling lasted well into steeping. The flavor continued complex with so many various tones. I was getting a bitterness that arose in my belly, but my throat was softened and numbed. My head was beginning to float, and my blood was pumping quick. My body was in a state of awe and relaxation. I was being pulled into so many different directions that I kinda just made peace with it. The qi was sneaky. I didn’t notice it at all, at first. I was thinking to myself “I thought there was supposed to be an intense body sensation”. The sensation is not seemingly intense. Instead, its invisible, but its powerful. I was quickly sweating and becoming easily distracted. My head was zooming and my eyes grew heavy. I kept on brewing and just adding onto this supposed “absent” qi. I took sip after sip of this now peppery floral tea. The mouth sensation would not quit. I can’t count how steeping sessions I was able to get. I lost count at about 11. The liquor remained a dull orange bronze. This was fantastic, but it took a lot of effort to focus on it. The next time I brew this, I will set some time aside to focus more on this session. This was a wonderful experience, and I am excited to see how it settles.

https://instagram.com/p/6lRN3fTGYF/?taken-by=haveteawilltravel

I finally have been giving the chance to try some the budz!! I am most grateful for this opportunity. This is by far the best Dianhong I’ve ever had. These is beautiful tea in both aesthetic value and brew quality. The buds are long bright golden strands that are chaotically intertwined. This tea is velvety smooth and soft to the touch. They give off a thick and pure cacao scent. I placed a bunch in my gaiwan and shook it up. The scent deepened to something like coco puffs. I could take in oats, chocolate, raisins, and an underlying leather scent. I washed these beauties once and began my brewing. The initial sip was incredibly full bodied. This brew gives a thick and complex mouth-feel. I took in a sweet honey taste that was mixed with chocolate cacao dust. The brew then grew deeper in color and broadened in flavor. This sweet liquid gold moved to a fresh wood tone. This was unlike other wood tones. This flavor was in the background and complimented the sweet and light malt of the drink, rather than an over- powering bark taste. Also, this brew gave a light and alert qi feeling. I’ve only felt noticeable qi from pu-erh. It was a unique experience to feel qi from a red tea. The best part of this tea is that it held up very well against multiple steeping. Usually, dianhong falters off at about the fourth steeping. This brew just kept going. The brew grew ever sweeter and smoother with each subsequent steeping. I am so happy to have finally tried this wonderful brew! Thank you again!

https://instagram.com/p/6kKdXmzGae/?taken-by=haveteawilltravel

This is a beautiful tea. This gongfu session will be one of my most memorable. I’m going to break this down to help describe this cake fully.

Dry Leaf:
This is truly prized maocha. The dry leaf consists of long and slender leaves. The stems are thick, and the leaf is large. These dark gold and bronze tendrils carry a sweet grape and lightly oiled leather scent. I took a deep inhale from my jar. This is an enticing aroma.

Warmed Leaf:
I warmed these treasures in my yixing. The aroma grew more in depth and became thick. A swift inhale brought me images of plump grapes, winter honey, and buckwheat syrup. This was going to be a tasteful brew.

Steeped Leaves:
I washed this once and prepared brewing. The leaves are massive and mostly intact. These long pale jade leaves become soft and sweet. They smell of stewed zucchini and have a thick vegetable aroma.

Finally, The Brew:
This is beyond fantastic! This drink is perfectly balanced. The brew starts with a thick honey sweetness. Then, it tips over into a light bitterness. The flavors of pepper and syrup combine. The major point of this brew, was its Qi. I’ve never felt anything like this. I’ve drank some aged sheng with a powerful kick, but this was an entirely different animal. The third steeping left me foggy, sweating, focused, and pumping with adrenaline. It was a mix between immense power and perfect serenity. The fifth steeping arose the question “can I really drink more…?” I managed to slowly continuing brewing. The brew became ever sweeter and smooth. The liquor remained a dull bronze color. I lost track of how many times I steeped these leaves. The qi walked along side me sip by sip. The flavor became completely floral in later steeping. The sips were like delicate orchids mixed with slight nectar. This is by far my favorite sheng so far. I’ve never encountered such a brilliant brew. I am so grateful to be able to try this, and I can’t wait to share this with others.

P.S. I wish the ratings could go past 100 xp

https://instagram.com/p/6i0scDTGUX/?taken-by=haveteawilltravel

https://instagram.com/p/6i7jpUzGfC/?taken-by=haveteawilltravel

I love a good Jingmai! This is a spectacular brew. The leaves are easily compressed, long, and so fragrant. This cake has the traditional Jingmai characteristics. The leaves are dark and resinous and carry a strong tangy and almost citrus scent. I placed a chunk in warmed yixing and shook em up. The aroma from my brewing vessel was sweet and fruity. I washed the leaves once and prepared to brew. The steeped leaves are soft, vibrant, and sweet. I love Jingmai for its full flavor. This has a complex balance of succulent and potent. This brew is hard, yet it finishes smooth and soft. The initial sip starts with a slight pepper taste, and it finishes with a strong green tea mixed with honey suckle. My yixing yielded a bronze soup for many steeping sessions. However, there was only a very faint huigan. The qi from this tea is a rising effect. I almost didn’t notice it. I can feel a background effect that boosts me. I was given motivation to complete my task, and the relaxation to focus on precision. This was a nice golden brew. This is something special, and I will invite others to try it.

https://instagram.com/p/6XampEzGXO/?taken-by=haveteawilltravel

I’ve had so much stress lately. The power lines just got fixed to my house, so I can finally get back to my work. Today was the first time in weeks that I’ve been able to just sit and relax. I needed some quiet time, and I chose this to be my medicine.

This tea is unlike anything I’ve ever seen. The dry leaf consists of long resinous maocha with fuzzy green spots. These tendrils are dotted with brilliant gold leaves. The scent is spectacular. This is by far one of the most fragrant sheng I’ve ever experienced. The scent is somewhat like berries and wine. I take in a sweet, yet its also a tangy aroma. I placed a generous chunk in my warmed yixing and gave it a shake. This wondrous aroma expanded. I was reminded of a Jingmai except waaay more potent. I could take in brown sugar and marsh land. It also reminded me of a time I went caving in Northern Arizona. This warmed leaf smelled of the inner mountain walls. It was a moist, living, and fungal aroma. This brew had just so much life in it. I began my brewing. The steeped leaves give off a grape leaf and wild greens aroma. This tea is bitter, and I mean BITTER. This is what an enjoyable bitterness should taste like. The kuwei is intense and pleasurable. This brew has a peppery taste that finishes with a long jing smoothness. It’s a complex mixture of flavors and sensations. The qi is perfect. I have never felt so good. It’s not an overpowering sensation. Its not an adrenaline rush, rather it’s a present feeling. I woke up from my slumber and just became centered. my body was tingling and my attention was focused. I could feel my being soothe and smooth out. The last few weeks have been a mess of bushiness and activities. This was exactly what I needed to just calm down and get quiet. This session was serene. I am most grateful for this opportunity.

https://instagram.com/p/6VobRZTGdz/?taken-by=haveteawilltravel

I needed something to get me going tonight, so I picked this out. I’ve never had Maca before. so this should be interesting. I prepared this like I would any other matcha. I brushed the dust of my tools and prepared brewing. The dry powder smells sweet and rich, but it’s very dull. This dust is a kind of faded and dried green. I whisked up a healthy portion. The taste was unique. This muddy green brew tasted sweet and earthy. The flavor was like oats, grass, and hay mixed with agave nectar. This stuff is powerful too. The end of the tea ceremony had me whizzing. My head is actually still buzzing, and it’s getting stronger and stronger. This was perfect for tonight, and I now feel ready for my Friday night. Thank you to this company for this awesome experience.

https://instagram.com/p/6GeHAsTGbl/?taken-by=haveteawilltravel

Good morning! I’ve been meaning to get to this and today seemed like a good day. The small little pebbles carry a woody scent. I brewed these up western in my tetsubin. The brew is thick and aromatic. The flavor is unique. This brew has a toasty flavor like hoijicha, but its mixed with an assam malt. Lastly, it finishes with a heady sweetness. This helped a lot in waking me up. I feel ready to take on the day. Happy Friday as well!

https://instagram.com/p/6FUG0TzGY8/?taken-by=haveteawilltravel

I’m so glad that I am the first to review this tea. I did a comparison between this and the earlier 2014 harvest. The first noticeable difference is that these leaves are more flat and less twirled. The cake is more compressed, but it is also more fragile and flaked. The aroma is sweet and moist instead of dry and smoky like that of its older counterpart. I placed a generous chunk in my warmed yixing and shook it up. The aroma from my brewing vessel was sweet and sharp. I could describe it as ripe white grapes. I washed the leaves once and began brewing. This brew began sweet and smooth. This had a nice honeysuckle flavor and full body. The tea grew more depth as the session went on. This didn’t have any smoke like that of the 2014 harvest. The flavor was sharp and slightly sour. There was always an underlying sweetness throughout the session. This harvest was smoother and carried a lot more depth. I felt that the 2014 harvest was good, but it carried too much smoke and bitterness. I really enjoyed this, and I had it pre ordered. This company is having a sale on this sheng, and I would advise you to scoop it up. This is a beautiful tea, and a great value.

https://instagram.com/p/6D4YLxTGS0/?taken-by=haveteawilltravel

This tea is so amazing! I was greeted with an explosion of gold dust upon opening this tea. The scent from these curly gold twirls was spectacular! It was a sweet and caramel like scent. I brewed these beauties up gongfu. I placed them in my warmed gaiwan. I was getting the aroma of sweet red potatoes from my brewing vessel. I washed these treasures once and prepared for brewing. The steeped leaves smell of baked bread and malt. The flavor is delicious. This rusted red liquor tastes of malt, dark wood, and buckwheat honey. This brew is more deeper and bold than I thought it would be. Instead of caramel, silky tones I received wooded and hearty. I am in no way complaining. I needed something with some punch to wake me up. This is a beautiful Dianhong, and I am so happy to have tried it.

https://instagram.com/p/6CjoElzGT0/?taken-by=haveteawilltravel