93

I am a fan of XG, and it is very hard to find, and it is very to find “real stuff”. I can’t tell you weather or not this was “real stuff”, but it was very good!

The leaves are tightly compressed, and they give off an array of scents including strong high notes of grass, watermelon, and raspberry lemonade. It was sweet, tangy, and aromatic. I warmed my gaiwan and scooped the leaves inside. The scent opens with sweet, smooth, and thick musty tones. I can pick up some florals and spices in the undertones. This reminded me of a nice high end cologne. It has heavy sweet rough tones along with some musk and just a tinge of floral. It was very nice. I washed the leaves once and prepared for brewing. The taste began alike a sugary apple turnover that was heavy on the bread part. I could note a slight viscosity, and it carried a decent kuwei. The next sip brought a distinct bosc pear taste. The brew is thick, fair, and it reminds me of some XG maocha I had in 2015. The brew builds with high notes, and it smoothly goes down. The aftertaste leans towards sour patch kids, with a sharp enjoyable bite and then a gooey sweetness. The liquor thins; however, it is still very fruity and punchy. Then I noticed the qi. The qi starts subtle, but it quickly builds. This was a very intense feeling for me. I took a lot of heat in, I got a little shaky, I even felt a little faint. This was an awesome brew, and it lasted for quite some time. The session ended with me sniffing the cup and relaxing as I spaced out. I really enjoyed this tea!

https://www.instagram.com/p/BRMrJL5ASrX/?taken-by=haveteawilltravel&hl=en

Flavors: Apple, Baked Bread, Bitter, Floral, Fruity, Grass, Lemon, Pear, Pleasantly Sour, Raspberry, Smooth, Sugar, Sweet

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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Bio

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.

https://www.instagram.com/haveteawilltravel/?hl=en

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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Middle of nowhere, New York

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