This was a very interesting tea. I enjoy most of this company’s offering, and the ones I don’t still add up as an unique experience. This cake comes out and is dark and shows its age very well. I can see the tips are bronzed and the leaves have muddled; however, I can still place some dark forest green. The bing gives off a powerful eucalyptus and menthol aroma with the classic wood and leather aged scent. I warmed up my gaiwan and placed a chunk inside. The cake did not differ or expand in scents, for it only grew in depth. The warmed tea gave off a deeper leather and menthol aroma with the tang of tobacco in the background. I washed the leaves and prepared for brewing. The taste begins sweet and oily. A nice sugarcane and stone-fruit taste washed over my taste-buds. I can note some astringency lingering in the background. The brew still carries a green punch, but it is subdued by a drifting huigan. The taste becomes sharper and filled with wooded tastes and some light fruitiness in later steeping. The drink gives my mouth quite a dry feeling. The qi is pretty solid and really gets me moving; I can note a nice warming and rushing sensation filter throughout my body. This tea is pretty good, except there isn’t much complexity. I believe that this tea shouldn’t be drunk just yet. I think in a few more years it can develop into something truly worthwhile.


Flavors: Eucalyptus, Leather, Menthol, Smooth, Stonefruit, Tobacco, Wood

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