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I rarely use teabags. In fact, I can’t remember the last time that I did, but this was good. It tastes like roasted yerba mate, but it has slight undertones of dark cocoa and a stevia sweetness. I can’t be super specific or drawn out on this note, but I liked this tea. It gave me a nice buzz as well. :)

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

This was a very potent puerh. The brick gives off a strong scent of intense tobacco, menthol, and dense wood. I warmed my yixing up and placed what I had inside. The scent opens up into mild smoke, savory tones, and wet wood. I washed the leaves once and began brewing. The taste starts sweet with medium smoke, and it is very meaty. The brew continues in this manner, and it is decent tea. I note some nice neck prickling as the qi begins to sink in. However, the tea grows very strong and bitter with intense smokiness. There is still a sweet aftertaste, but the harsh notes overwhelm me. Although, I do enjoy the qi. There is a nice head pressure and heat along my body; this is a high energy tea.

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I did a red tea tasting:

This one stood out the most out of the three that I drank. The tea was alike the regular dian hong; however, it was spotted with brilliant crimson leaves. The leaves gave off a spicy and sweet aroma with dark coco dust and burnt resin. I warmed my gaiwan and scooped them inside. The aroma heated into some cooked meat savory tones along with spices and roasted dark fruit. I washed the leaves once and prepped for brewing. The drink was thick and tasteful with roasted berries along with some leather and malt. The mixture was very interesting, and I noted that I continued to keep reaching for more. The soup was savory, sweet, pungent, and rustic. I really liked this tea.

There is multiple pictures, so you have to scroll to see them all:
https://www.instagram.com/p/BRqtHDQAuVP/?taken-by=haveteawilltravel&hl=en

I did a red tea tasting:

This was a very fluffy and large leafed tea. The fuzzy golden curls gave off a baked bread aroma with sweet coco, cherry, and vanilla mixed together. The tones were very sweet and smooth. I warmed my gaiwan up and placed these inside. The aroma inside my gaiwan reminded me of angel food cake and cherry coke. The scent was sweet but “bite-y”. I washed the leaves once and prepared for brewing. The drink was smooth and easy to sip on. The texture was thick on the tongue and had a sweet “breadiness” to it. The base was of soft wood along with caramel and resin on top. The next steeps cause the tea to get a bit maltier, but it still carried a good smooth taste. I liked this tea.

It’s multiple photos, so you have to scroll to see them all:
https://www.instagram.com/p/BRqtHDQAuVP/?taken-by=haveteawilltravel&hl=en

I did a red tea tasting, and this is one of the teas.

The tea leaf is slightly small and reddened with roast, malt, and dark wood tones coming off from the leaves. I can hint at a slight mild dry dry cherry tone in the background. I warmed my gaiwan up and placed some inside. The hot leaf gave off an intense scent of strong roast and malt with bittersweet dark coco. I washed the leaves once and prepared for brewing. This tea was filled with heavy dry wood and malt tones. I could taste a slightly sweet flavor with rough vanilla tones, but it was primarily rough and woody. It was a decent tea, but a bit too rugged for me.

It’s multiple photos, so you must scroll to see them all:
https://www.instagram.com/p/BRqtHDQAuVP/?taken-by=haveteawilltravel&hl=en

The leaf is long and threaded loosely. I am picking up tones of sweet roast, fresh greens, butternut squash, and popcorn. I warmed my pot up and placed some inside. The scent explores into some sweet steamed greens and minor tobacco with smoke. I washed the leaves once and prepared for brewing. The taste starts with sweet sugar water. The thickness is on the medium side and a wildflower honey tone comes up in the aftertaste. The brew moves into some peppercorn spice territory along with a heavy green base. The brew balances out with smooth and bitter grassy tones with an alternating sweetness. This tea is pretty average, but it isn’t a bad drinker.

https://www.instagram.com/p/BRs0JGEAEQr/?taken-by=haveteawilltravel&hl=en

I’ve been searching for a decent aged puerh to stock up on, so that I can have something to sip on and relax with. However, this will not be the one. The leaf is incredibly compressed and very dark with tones of intense spiced wood, dry, tobacco, and faint antique furniture. I grabbed my zini and warmed it up and placed a few crumbly pebbles inside. The aroma opens into some dry pipe tobacco, leather, petricor, and wood. I washed the leaves once and preparred for brewing. The taste begins sweet and smooth with some dustiness and earthy tones. The brew continues in the same manner and pronounced dryness arises later on. The body is medium thick and the brew is mostly clean. The qi is present, but I wouldn’t call it particularly involved with the tea. The brew continues in this manner and it doesn’t develop any further. My problem with this tea is that I believe the high price is only due to its age; which I don’t think is fair. The brew is very dusty, the taste is bit unclear, and there is no prominent complexity, and the qi is quite lacking. If this was lower, than I think this would be a fair lil tuocha, but at just under a dollar/g plus high shipping; this is not a good buy for me.

https://www.instagram.com/p/BP2rul1AWDY/?taken-by=haveteawilltravel&hl=en

This is tea sold as loose maocha, and it carries a sweet and fruity aroma. To me, it smells exactly like first flush darjeeling with undertones of apricot. I warmed my shibo and placed a bit inside. The warmed tea gives off sweet grass scents with some pineapple and brown sugar. I washed the leaves once and prepped for brewing. The brew begins with sweet tones with a tad bit of sourness. The brew is thin, but it carries some and pear and green apple tones. This brew has the familiar wuliang lemongrass aftertaste. The leaves are not the best quality, for I can spot several “hongcha lookin” leaves that were waaaay over cooked and oxidized. In conclusion, this is a tea to throw in the pot and really not care too much about; However, at .26 cents a gram I think that’s a bit too for an IDGAF tea.

https://www.instagram.com/p/BR_7i3BAenm/?taken-by=haveteawilltravel&hl=en

This was an odd green tea for me. The leaves are a very dull green and give off a stale scent with some woodish and fig tones. I brewed these in my kyusu. The tea itself is very rough and slightly rancid. The drinking experience was not pleasant. It tastes close to a very low quality sheng puerh. The flavor was a rigid green taste with a slight sweet sugar aftertaste. I did not finish the pot.

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

I had a perfect sample size of this tea, so I grabbed my gaiwan and brewed away. The dry leaf is dark black and slightly curled with aromas of malt, dark coco, black cherry, and grapeskin. I warmed my gaiwan up and scooped a bit inside. The scent opens up into a familiar red tea scent of burnt sugar, resin, char, and molasses. I washed the leaves once an prepared for brewing. The taste is sweet and woody with dark fruits, sugars, dark wood, and some resins in the background. The brew drops down significantly with each steep and becomes a very dry wood with some heavier malt. All in all, the first steep is good, but the next are average. This is a one and done kinda tea.

https://www.instagram.com/p/BSKXMtog2EW/?taken-by=haveteawilltravel&hl=en