This was a very potent puerh. The brick gives off a strong scent of intense tobacco, menthol, and dense wood. I warmed my yixing up and placed what I had inside. The scent opens up into mild smoke, savory tones, and wet wood. I washed the leaves once and began brewing. The taste starts sweet with medium smoke, and it is very meaty. The brew continues in this manner, and it is decent tea. I note some nice neck prickling as the qi begins to sink in. However, the tea grows very strong and bitter with intense smokiness. There is still a sweet aftertaste, but the harsh notes overwhelm me. Although, I do enjoy the qi. There is a nice head pressure and heat along my body; this is a high energy tea.


Flavors: Bitter, Meat, Menthol, Smoke, Tobacco

Boiling 0 min, 15 sec 5 g 2 OZ / 70 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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