I haven’t had hongcha in awhile, so I pulled this out. The dry leaf is long fuzzy gold and black tendrils with a smooth light milk cocoa aroma. I take another inhale to grasp at salted caramel and malt. I warmed my gaiwan up and placed what I had inside. The scent deepens to Hot dark cocoa and marshmallow. A burnt sugar note peeked through alone with grapeskins. I washed the leaves once and prepared for brewing. The taste is very smooth and sweet. The brew is a little thin, and the tones are not as powerful as I had thought, but it was good hongcha. The tones and smooth malt with some cocoa and base of caramel. A good tea, but I wouldn’t call it great.


Flavors: Cocoa, Dark Chocolate, Dark Wood, Grapes, Malt, Marshmallow, Smooth

Boiling 0 min, 30 sec 7 g 4 OZ / 130 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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