75
drank Midnight Sun by J-TEA
521 tasting notes

I had a perfect sample size of this tea, so I grabbed my gaiwan and brewed away. The dry leaf is dark black and slightly curled with aromas of malt, dark coco, black cherry, and grapeskin. I warmed my gaiwan up and scooped a bit inside. The scent opens up into a familiar red tea scent of burnt sugar, resin, char, and molasses. I washed the leaves once an prepared for brewing. The taste is sweet and woody with dark fruits, sugars, dark wood, and some resins in the background. The brew drops down significantly with each steep and becomes a very dry wood with some heavier malt. All in all, the first steep is good, but the next are average. This is a one and done kinda tea.

https://www.instagram.com/p/BSKXMtog2EW/?taken-by=haveteawilltravel&hl=en

Flavors: Black Currant, Burnt Sugar, Dark Wood, Drying, Red Fruits, Resin, Sweet, Wood

Preparation
Boiling 0 min, 15 sec 5 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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