I did a red tea tasting:

This one stood out the most out of the three that I drank. The tea was alike the regular dian hong; however, it was spotted with brilliant crimson leaves. The leaves gave off a spicy and sweet aroma with dark coco dust and burnt resin. I warmed my gaiwan and scooped them inside. The aroma heated into some cooked meat savory tones along with spices and roasted dark fruit. I washed the leaves once and prepped for brewing. The drink was thick and tasteful with roasted berries along with some leather and malt. The mixture was very interesting, and I noted that I continued to keep reaching for more. The soup was savory, sweet, pungent, and rustic. I really liked this tea.

There is multiple pictures, so you have to scroll to see them all:

Flavors: Berry, Dark Chocolate, Leather, Malt, Meat, Roasted, Spicy, Sweet

Boiling 0 min, 15 sec 5 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.


Middle of nowhere, New York

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