I did a red tea tasting, and this is one of the teas.

The tea leaf is slightly small and reddened with roast, malt, and dark wood tones coming off from the leaves. I can hint at a slight mild dry dry cherry tone in the background. I warmed my gaiwan up and placed some inside. The hot leaf gave off an intense scent of strong roast and malt with bittersweet dark coco. I washed the leaves once and prepared for brewing. This tea was filled with heavy dry wood and malt tones. I could taste a slightly sweet flavor with rough vanilla tones, but it was primarily rough and woody. It was a decent tea, but a bit too rugged for me.

It’s multiple photos, so you must scroll to see them all:

Flavors: Drying, Malt, Sweet, Vanilla, Wood

Boiling 0 min, 15 sec 5 g 100 OZ / 2957 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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