I am so happy to be able to try a pre-release tea! This was awesome! I wasn’t able to have as much as I wanted, but I made it work and still had a lovely gongfu session. The maocha consists of a scatted assortment of varied leaf sizes. I can also spot a few golden needles in the bunch. They carry a light fermented scent. I warmed my gaiwan and placed what I had in the bowl. The scent was a sweet musk deepened with some leather. I washed the leaves and prepared for brewing. The liquor started an incredible ruby red. The steeped leaves gave off a savory and summer lake scent. This is not a gross lake smell, but rather a brisk and mossy lake scent. The flavor is amazing! This truly is Lord of The Lakes! The taste is slightly sour with a bit fermented tone. This is a potent drying brew, and it gives a smoothed out wood taste. The after-tones consist of slight fruit and deep peanut. I could possibly taste an almond tone with this maocha. I wasn’t able to pull to many steeping sessions out of this brew. I was able to get about five or so. However, the brew grows increasingly more clear and becomes sweet. The sweetness in my cup is alike sugarcane and maple. It’s a fermented and wooded sweet tone. I will be for sure acquiring a cake or two of this brew. This company is beginning to peak my interest towards Shou…



Flavors: Almond, Drying, Leather, Moss, Musty, Pleasantly Sour, Sweet

Boiling 0 min, 30 sec 4 g 3 OZ / 80 ML

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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.


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