70

This was none too special. The leaf was mostly BoP; I could spot few whole leaves. The flavor was diminished. I was not able to finish a gong fu session with this. The leaves carried a burnt oak and sweet grape aroma. I warmed them up and this scent became sweet like s’mores over a campfire. The flavor however was none too sweet. It was a bland non-textured experience. I could feel a slight headache coming on as well. This just ins’t something I’d jump on getting more of. Lately, I’ve been craving smoky and dark oolongs, but I just can’t seem to find one that is satisfactory… I guess my search continues.

https://instagram.com/p/6z16DFzGcX/?taken-by=haveteawilltravel

Flavors: Burnt Sugar, Coffee, Grapes

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

Have you tried any Tao Tea Leaf Yancha?

Haveteawilltravel

I haven’t tried their Yancha before, but I’ve tried most of their roasted oolongs. I just got a few others of theirs to try for the review program.

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boychik

Have you tried any Tao Tea Leaf Yancha?

Haveteawilltravel

I haven’t tried their Yancha before, but I’ve tried most of their roasted oolongs. I just got a few others of theirs to try for the review program.

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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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Middle of nowhere, New York

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