This is the 2016 harvest.

I always enjoy tea from Klasek! I have had a similar tea from Happy Earth Tea, and I find theirs a bit better. This tea consists of long dark strands with an intense aroma of sweet and smooth blackberries along with some salted caramel, baked bread, and black cherry. This was a very aromatic tea. I warmed my pot and slipped some inside. The scent exploded into some hot olive oil, ciabatta bread, with smooth, heavy, and hearty resin. This was a very dry savory scent. The aromas were well rounded and full. I washed the leaves once and began my steeping. The taste is smooth and round, but it is a bit thin. There was not much punch or energy with this tea, for it presented bold and hearty aromas. The base is a sweet mild wood, and it brings some vanilla bean syrupy tastes to front. The tea grows with malt and dry wood tones as the brew goes on. I enjoyed this tea, and it was an easy drinker; however, it was quite lacking.


Flavors: Baked Bread, Blackberry, Burnt Sugar, Caramel, Cherry, Dark Wood, Drying, Malt, Raspberry, Salt, Vanilla

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.

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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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