This is tea sold as loose maocha, and it carries a sweet and fruity aroma. To me, it smells exactly like first flush darjeeling with undertones of apricot. I warmed my shibo and placed a bit inside. The warmed tea gives off sweet grass scents with some pineapple and brown sugar. I washed the leaves once and prepped for brewing. The brew begins with sweet tones with a tad bit of sourness. The brew is thin, but it carries some and pear and green apple tones. This brew has the familiar wuliang lemongrass aftertaste. The leaves are not the best quality, for I can spot several “hongcha lookin” leaves that were waaaay over cooked and oxidized. In conclusion, this is a tea to throw in the pot and really not care too much about; However, at .26 cents a gram I think that’s a bit too for an IDGAF tea.


Flavors: Apple, Apricot, Bitter, Drying, Fruity, Grass, Lemongrass, Sweet

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.


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