60

I’m working my way through these odd and unusual teas. This one was verrrrrryy difficult to photograph. This is probably one of the least photogenic teas I’ve ever had, but i still was curios as what beans and oolong tasted like. The leaf is made up of small bundles of dark oolong balls along with lots of black beans. The aroma is some roast and black beans (duh). I warmed up my gaiwan and placed the snack inside. The scent opens into lots of roast along with prominent edamame notes. I washed the leaves once and prepped for brewing. The taste of the drink was full of starch and sweetness. This reminds me of Americanized mole sauce on an enchilada. Its an odd sweet tone with bean and pungent smoke . I was not a fan of this tea.

https://www.instagram.com/p/BRUI-6eAF5n/?taken-by=haveteawilltravel&hl=en

Flavors: Beany, Roasted, Smoke, Soybean

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 3 OZ / 100 ML
BigDaddy

How bizarre!

Roswell Strange

Fascinating! I just checked out the website and it’s actually REALLY affordable, so I ordered some of this one and the Fruit Punch black for myself and DT coworkers to try. Here’s hoping I enjoy it more than you did ;)

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BigDaddy

How bizarre!

Roswell Strange

Fascinating! I just checked out the website and it’s actually REALLY affordable, so I ordered some of this one and the Fruit Punch black for myself and DT coworkers to try. Here’s hoping I enjoy it more than you did ;)

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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.

Location

Middle of nowhere, New York

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