I leave for vacation very soon, and I had a six hour safety course to complete before hand. This was the perfect time for a looong session. I brought this out, and I was pretty excited to try it out. I opened the jar and took in a sweet woodsy aroma with some spice in the background. I warmed the Jianshui up and placed a decent amount inside. I lifted the lid and took in an amazing aroma! The scent began with a sweet aged profile. I then picked up the “oaky” whiskey barrel scent, and then a tasty finish of caramel and vanilla bean. I also noted an odd scent. I was in Oklahoma City once, and they had an orchid named the “Amazon Orchid” at their Botanical Gardens. This flower had such a peculiar scent that was both sweet and spiced. The warmed leaf took me back to the scent of that orchid. I returned back to my session and washed the leaves once. The steeped leaves are a dark crimson and carry such a scrumptious scent. I picked up most of the same tones as earlier except now I could take in some pipe tobacco and mulled cider. I was pretty excited to brew this up. The initial sip was a very full body. The flavor was thick and lasting. This tea brews up a rusted orange color. The session is relatively consistent with its flavor profile. I picked up a nice oak median with some drying sensations. The brew has sweet tones of sugarcane and sap, and spiced tones with a fibrous astringency. This brew keeps a steady wood taste with a nice pleasant huigan. The qi is deep and warming with nice chest compression. This is a slow building qi and just follows you throughout the session. The qi didn’t overwhelm nor take off; it was just kinda in the back of the head and at heart center. The session lasted two hours and forty minutes until it became flat (the timer of the course assisted with a reliable timeline). I really liked this tea, and it was a nice smooth session. However, this wasn’t spectacular. I believe this solely is a collector’s tea, and it’s price does not reflect the experience. I would not spend this much on this tea again. The tea is a very solid and reliable session, but it isn’t something memorable. I would only show this off because of its brand, year, and authenticity; not for the actual taste or qi. I liked this, and I’m glad I was able to try. This isn’t something I will seek out again.


Flavors: Caramel, Oak, Sugarcane, Sweet, Wood

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

Really nice tasting note.

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Really nice tasting note.

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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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