This tea had a great price, so I decided to grab a cake to try. I am a big supporter of factory productions, and I like imitations as well, so I kept an open mind when brewing. The cake is moderately compressed with some aromas of hay, slight floral, raisin, and cherry along whit some dark wood. The leaf is a bit rustic in its appearance as well as its scent. I warmed my teapot and threw some inside. The aroma opens into a punchy scent of wet hay, wet wood, grassy, and sharp fruits. I washed the leaf once and began my brewing. The taste is very rustic as well with lots of hay and wood. I can grab at some dry floral along with a sweet aftertaste, but the brew grows thin quickly. However, the qi is good and warming along with a pleasant head space. I liked the qi, but the drink was a bit too much for me. I think this cake will spend its day in storage until it learns to calm down a bit. A perpetual time-out.


Flavors: Dark Wood, Drying, Floral, Hay, Raisins, Sweet

Boiling 0 min, 15 sec 7 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.


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