A heavily roasted tea that had sat around for a long while to become palatable and not “too heavy” with that charcoal flavor, I assume. I’m sure at one point, I’d turn away from a tea that is this dark, but it’s not too shabby now. A bit drying in the mouth, but not bad with the flavor. I suppose the closest thing I could describe this as is the burnt fat you find in an overcooked burger with a touch of the sweetness found in a honey oat burger bun.

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Mostly drinking sheng/shou puerh. Gongfu daily; western brew at work.

More to see at the IG account: Madhatterteadrunk

Drinking down a lot of my teas in 2020. I may not observe these sessions as much as I’d like, but I’ll note them, when the mood strikes.


Northeast Ohio

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