I’ve had a sample of this for a long time, so long that I had compleyly forgotten that I had it. Once I discovered this while moving a few things aroung I decided that today was the day to try this out. The leaf is moderately condenses with dry tones of tobacco, plum, and cured leather. I warmed up my shibo and pushed some inside. The scent opens into sweet ripe dark fruits, pipe tobacco, and the familiar buckwheat honey. I washed the leaves and prepared to drink. Now, I had not thought much of this tea. and I was only drinking this up to make some room. However, the tea had different plans than I, and I think it will begin setting up shop in my tea space. The taste is great! I mean like hella great! The liquor begins thick, super sweet, and creamy. I can taste instant tones of vanilla beans, slick wood, and port. I am loving this aged brew! The huigan immediately fills my throat and gets sticky. The qi is a wrought iron train to the spine. After about three steeps, I am giddy like a school girl sweating and zonked out slouched over my tea table. I turned on some good music, and this tea has me vibing. The brew continues in the same manner of surprisingly sweet and thick. I was able to get a fair amount of steeps out of this. The final steeps yield a somewhat bitter and rusted drink. I called it quits around 6? 8? 9?, I’m not 100% sure. Anyways, Paul had a very convenient sale, and I was able to swoop up some ($5.22 is $5.22, haha). I’m super glad I decided to finally try this tea. However, I’m not sure where I am going to put it when it arrives…


Flavors: Honey, Leather, Oak, Smooth, Sugar, Sweet, Thick

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.


Middle of nowhere, New York

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