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https://m.imgur.com/gallery/KeRON

Wild look. Wild aroma. Wild taste.

Comparable to a wild oolong more so than a young sheng. Light and savory in a way that says ‘welcome to my jungle like taste’

A wonderful treat meant to be drank asap as many wild teas before the wild things are lost in the jungle.

Solid balance between wild herbaceous and wet dry wheat at the same time. Nice 8g brew in my massive 200ml gaiwan. Strong caffeine punch for sure.

Between friends and I, 40g of this was drank in only two days… only two days, one type of tea, 40g… yeah.

This stuff has the complex yunomi that a Japanese green tea has, BUT it also has that creamy aspect that a Jin Xuan has while carrying some of that green oolong taste with the texture.

This is some seriously good stuff. Requires a bit a concentration to realize there is more than a texture, but an actual taste as well. I used a gaiwan, I used a teapot, I used a kyusu. Each time it was lovely

Stale sticks.

Now I don’t believe all of Upton Teas are stale like, but I am aware of the comments that have been made and I’m sure it comes about by having such HUGE stock of these basic teas that they source that may or may not move as quick as they should to ensure freshness

While the notes of this tea are already accurate, I’d like to weigh in as I have drank this 3x at work in the morning.

The term bitter and chocolate does apply, but not in the sense of a bittersweet dark chocolate. This is more like the astringency of an Assam tea but a chocolate taste you would get from some leftover chocolate powder used in a mixture that happened to be on your fingertips. Not that strong, quite dry, but noticeable. I prefer my golden needle dianhong to this due to the bitterness that makes it hard to enjoy fruits right away in the morning.

Someone who works at Harney in NY sent me some of this and I have to say that it’s not what I thought… I was thinking cassia was the cousin of cinnamon and what not…

Anyways, I brewed this up at 7g and it was delightful. The strong sour fruit came through like a fresh plum with some roast to it. Clearly this is not your basic Wuyi oolong; as you can tell from the lighter roast that brings forward more roast to the nose and then the tail leaves this fruity aftertaste which last for a good minute.

This is something that I quite enjoyed and now I must find more like this for the autumn season before it’s full on roast time for winter.

Got home from work, brewed this up, and instant diarrhea.

This is the definition of a middle aged tea because the taste is mature and the hue is right in the middle, but you have no texture. Completely thin and smooth, but it needs some wet storage to give it GIRTH.

Taste test #1 for the exclusive TAF balls from W2T to be part of the 2017 Sheng Olympiad. Out of all the blends W2T puts together I chose this one because it had everything wanted; looks, taste, and feels. The2015 material blew me away so I was glad to get to use the 2016 for this event : )
I was sent a few extra so I will do a tasting now and then come November to make sure all is well.
Starting off I realized the balls were quite new as they were firm and the color looks like it needs a bit of air to show its true hue. I went ahead and washed it twice and began my session outside with my best friend. The first six steeps were a bit tart, as in astringent to the mouth. I suspect this is due to how frickin’ early I drank this. I am not worried about that aspect actually because I know it’ll go away with some time. The taste once the astringent mouth feel went away was just like last year to which I really like. The leaf expands out and you see the beautiful two leaf and sometimes three with some buds; a rare occurrence for a puerh. The color goes from a medium to a lighter color as it steeps out. Overall I ended up getting 30 steeps out of this and don’t recall much of the taste because I was just enjoying the outdoors with my friend. Turns out I was pretty smashed by this tea because three hours passed by and we sat in the rain without realizing we were wet until we got in my car and the air turned on.
Truly a great choice that I believe will become even better as this “I was just born” tart will go away by January and be a beautiful gem to unfurl in each brewing vessel it meets while making people feel as if tea could be illegal if it always makes them feel this way.

https://www.instagram.com/p/BJWCUx2gsBf/?taken-by=liquidproust

Fu*king worth the money.

What else do you need to know? Stored like a boss. Taste complex with notes of I WANT MORE. Feels of disappearing anxiety.

This is what an old Darjeeling that lost it’s sassyness taste like.

Taste of dry sticks and autumn hay. Probably would work well paired with a seafood dish but by itself this is not an enjoyable cup since it is very drying with almost not tasting notes that would make it appealing.