90

Thank you Bloeduyn for this spectacular blend!

I received this by accident actually, hahah. This blend was confused with Elderwood, which I will hopefully stumble across someday. Upon tasting, this was a wondrous mistake and I’m very glad that it happened!

I brewed this in my glassware and prepared for what I assumed to be a chai. I gave the dry leaves a light whiff and was surprised by a dark fruit chai. I could hint a currant tone. The boiling spring water hit this leaves with a light sizzle. My cup released vapors of a autumn walk in the woods at dusk. I could scent a sweet caramel and sap aroma. I took a testing sip and analyzed my senses. I thought of an early morning breakfast in the forest. I could taste the buckwheat pancakes stacked high as the sun rose. The hot syrup poured over these caked wafted in the air. This sweet maple tone then turned into a slight spice. It was a hearty clove and brisk cinnamon. The finish was the currant I had noted earlier. It was a ripe berry rush that surrounded the aftertaste. It has a deep undertone of root and moss. The second steeping had the flavors swapped. I tasted spice dominant with undertones of the sweetness. I enjoyed this brew and the places it took me.

I think I have a new favorite company. So far, I have vocalised a “wow” sensation every steeping of each blend. I had a feeling that this company had some choice tea, but I didn’t quite know until I experienced them. I am fascinated with their creativity and description. I love the work that goes into these and the thought that follows.

I like it :)

Flavors: Black Currant, Caramel, Maple, Maple Syrup

Preparation
Boiling 5 min, 30 sec 1 tsp 6 OZ / 177 ML
Cwyn

Elder Grove is where I wanna go.

Haveteawilltravel

hahahah :) Love my teamagination

Marzipan

I love this one.

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Comments

Cwyn

Elder Grove is where I wanna go.

Haveteawilltravel

hahahah :) Love my teamagination

Marzipan

I love this one.

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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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