This not a very pretty tea. The leaves are stout and heavily compressed; A gray sheen covers the surface of the tea. The chunk smells of brief char and wet grass. The compression was fairly tight to get any other scents. I warmed up my pot and placed a bit inside. I lift the lid to meet oak barrel, strong pipe tobacco, wet leather, and sweet plum musk. This is a burly kind of tea. I washed the tea for a bit and then prepared for brewing. The taste begins sweet and thick with a pleasant aftertaste. The base of the brew is of maple wood with chestnut. Later steeping brings tobacco, red fruits, and maple syrup. The tea takes about six steeps to finally break away from one solid mass. The taste is fairly decent with good complexity and sweet/bitter mix. However, the qi is what’s so unique about this brew. When I look back at my notes, I can tell how strong a tea was by how much profanity I tend to use. Lets just say that there was good vocabulary in my journal. The sensation begins slow and creeps behind you. The qi becomes powerful and heavy (a bit too much). The feeling acts as a ton of bricks and it slowly presses down on you. I took a few breaks away from my tea table. Personally, it was a bit too aggressive for me, but I think some others would enjoy this.


Flavors: Char, Dark Wood, Heavy, Plum, Red Fruits, Sweet, Tobacco

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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