95

This is liquid gold! I opened my package and reveled still fresh and downy gold and black buds. These leaves had a strong aroma of spiced honey and black currant. I brewed these aromatic beauties in my french press. The steeped leaves kept the spiced scent and gave up the sweets. My cup gave off the scent of a beautiful orchid. This brew tastes of sweet honey, muscatel, and white grapes. The liquor carries a dominate fruit tone alongside maple syrup. This was a perfect morning brew. I wish I had more of this.

https://instagram.com/p/0nJIVazGcl/?taken-by=haveteawilltravel

Flavors: Maple Syrup, Muscatel, White Grapes

Preparation
200 °F / 93 °C 2 min, 30 sec 2 tsp 10 OZ / 295 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.

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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