My town was hit with a flash flood, and this brew was a time filler before class. I actually wasn’t going to drink this at first; however, I decided to take a peek inside the bag, and I was whooshed with the most intoxicating aroma. These small green pebbles carried a fresh ivy scent that I just had to try. I placed the small emeralds into my warmed gaiwan and took another inhale of the enticing aroma. The ivy scent had developed into a vibrant spring and grass aroma. Although, the taste was slightly diminished in comparison to its scent. The initial sip was a dry vegetal tone with a mineral sweet undertone. This brew lasted for quite some time. Once the storm died down a little bit, I left my steeping to wander into the rain. I really wish I didn’t have to leave my tea room xD



Flavors: Freshly Cut Grass, Mineral, Sweet, Wet Moss

185 °F / 85 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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Love the pics!

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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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