This is a wonderful yancha! I really enjoyed brewing this tea in my wee lil jianshui. The leaf consists on long sturdy tendrils of blackened leaves with a soft honey aroma with peaches in top. The leaves carry additional scents of orchid, fig, and nice smooth roast. I can already tell I’m going to like it. I warmed up my lil pot and prepared for brewing. Then, I stuffed the pot full and let the leaves warm up. An incredibly sweet and fruity aroma drifted from the lid with a strong scent of burnt sugar, honey, and brief wisps of fresh peaches. I washed the leaves once and prepared for brewing. With yancha, I only get about 1 amazing steeping and 2-3 meh steepings. Accordingly, the first steeping was pure heaven. BTW the steeped leaves give off an explosive aroma of fresh cut flowers and ripe dark fruits. The taste begins with a succulent fruit flavor with a hint of char. The note progresses into a sweet direct peach flavor and crystal honey. This brew has a thick full taste and oily body with an exhale of (you guessed it) peaches and a lasting powdered sugar aftertaste. The qi is electrifying and creates a beautiful flow. I continued to steep those poor leaves over and over in hopes of recreating that first step, but I only received meh steeps (the flavor is decent but the body is missing something). If you decide to continue on this path, the brew will progressively become more and more dry with char notes peeking out. Eventually, my throat gets ached if I drink too much yancha. Anyways, this is still a fantastic tea, and I love my little pot!


Flavors: Char, Fruity, Peach, Powdered Sugar, Red Fruits, Roasted, Sweet, Winter Honey

Boiling 0 min, 15 sec 5 g 2 OZ / 50 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.


Middle of nowhere, New York

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