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First!

This is a beautiful new photogenic cake from whispering pines. I haven’t drank from a 100g cake in awhile, so it seems so cute to me and bite sized. The leaves are long and several shades of pale yellow, green, and silver; in which, they are threaded in a mass of puerh goodness. The cake has a very faint aroma of soft grasses and some light florals, but it is hard to tell. The cake is a bit tight in compression, but I managed to jimmy off a section. I warmed my pot up and placed the fox inside. The tea opens into a sweet grassy and wet wood aroma. I can hint at what I call opaque tones (they are cloudy, somewhat milky, its hard to describe…) I washed the leaves once and began my brewing. The brew is incredibly light and subtle, but it has a decent thickness. The drink has the consistency of milk along with tastes of beans, grass, chrysanthemum, and a bit viscosity. The brew hits the tongue with smoothness and softness, but it retracts and bites with a brief tannic bitter. The session continues in this manner. This is a very clean and “springy” tea. The cup never colors darker than pale jade, and the tones never leave the grass and high floral notes of the spectrum. This what I imagine early spring tastes like. I liked the cake, but I am going to be keeping it in storage for bit. This is a fair cake at the price.

https://www.instagram.com/p/BRbQfqXg2Yr/?taken-by=haveteawilltravel&hl=en
its a multipic, so you gota scroll for more.

Flavors: Beany, Biting, Floral, Grass, Milk, Wet Wood

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

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Bio

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.

https://www.instagram.com/haveteawilltravel/?hl=en

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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Middle of nowhere, New York

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