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I’ve had this for some time, and I’ve never even tried it. I pulled it from storage and decided to give it a go. The dry leaf is incredibly compressed, and it gives off a sweet and fruity aroma. I placed a chunk in my warmed yixing and gave it a shake. The warmed leaf gave off a nice sweet aroma. I was picking up peat moss, wet wood, and some nectar. I washed the leaves twice and prepared for brewing. The steeped leaves gave off a much different tone that its previous aromas. I was able to get a distinct smoke scent along with some spinach and pepper. The taste begins slightly sour with smoke. The smokiness grows and becomes stronger with each steeping. The Bulang bite is present in the first couple steeping sessions. The qi can quickly be felt by the second steeping.The feeling begins in the head and neck and quickly flows through the body. I experienced no huigan with this brew. I’m glad I stuck with it (I’m not partial to bitter brews), for it became sweet by the fourth steeping. The Bulang bite still accompanies this sugarcane sweetness. However, this brew goes flat pretty quickly. I was able to pull about eight or so steepings from this tea. The sweetness was good, but it wasn’t lasting and it was too subtle for my taste. This is an okay tea, and I guess it would make a fair daily drinker. Personally, I don’t see myself reaching for it in the future.

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I was surprised by how many “Ambrosias” there were when I searched this name. I thought this to be a very original name. Anyways, onward to the review. This is my first western session in what seems like a long time, so it was a little awkward at first. I had told myself when this tea was released that I would hold off for some time on buying it. However, the tantalizing fascination for a liquor fit for Greek gods took a hold of me. I opened the package and took a peak inside. I was taking in an ocean of minuscule delicate gold strands and thin black wires.These soft velvety strands carried such an enticing scent! I was blown away by the pure aroma of marshmallow, malt, and the slightest fruit tone. I placed a good sized scoop in my glassware and rushed to the bubbling kettle. The moment my scorching spring water touched the leaves a delectable scent exploded from my tea-ware and filled my tea room. I was catching notes of sugarcane, vanilla, malt, baked bread, and some dark fruit. The taste is more than perfect. The brew fully encompasses the mouth and leaves the tongue feeling soft and lubricated. The flavor begins as a sweet melted marshmallow and then moves to a sweet yet dry vanilla. This is a more pure vanilla. This taste isn’t overly sweet or the kind that makes your stomach turn after drinking too much. This is a burly natural vanilla that is well balanced with both the sugared sweet tones and the dry wood tones. Then, the brew moves in with some uplifting dark berry, such as black cherries or over ripe raspberries. Lastly, the drink finishes with a smooth and soft malt the helps the mouth ease out of the velvety sweetness. The brew keeps this consistently throughout multiple steeping. The vanilla tone fades slightly, but is still prescient with each steep. This tea is perfection in a cup. I absolutely love how the flavors work and how well balanced this is. If you loved Golden Orchid, then this is the more intense and luscious version and you must try it.

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I poured these nuggets from their package into my cha he, and I took in their aroma. I wasn’t picking up too many diverse tones. The main focus for these dark nuggets was pure roast. The description states that this tea has been re roasted numerous times, and it is easily identifiable. I placed the rolled oolong into my warmed gaiwan and I gave it a shake. The scent deepened to an even HEAVIER roast. I mean this stuff was like campfire toasted. I washed the leaves once and prepared for brewing. The steeped leaves, again, kept the consistent char profile. The liquor was a pale golden, and it carried a slightly different tone. The initial taste was odd and intriguing. The taste began as a slight mineral and fruit note, and then it progressed into a dry oat flavor. This grainy tone had a sweet background; I was reminded on Honey Nut Cheerio’s. The initial few drinks were intensely lubricating in the mouth. I was practically salivating, which was quite enjoyable. The brew then became slightly sour and just a hint more dry. The char notes became present by the third steeping. I was able to pull a decent amount from these leaves. Also, there was an ever prescient sweetness after each sip. I was able to narrow this flavor down to either raisin or plum. The note followed throughout the drinking; however, the note wasn’t as long lasting as I had anticipated. The qi was pretty decent, for I was heavily sweating and heating up quickly during the session. I enjoyed this brew, but it wont be something I’ll get more of. Personally, I am looking for a more sweeter aged oolong. Nonetheless, this was a very fun tea session, and I am happy to have tried it.

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I am so glad that picked some of this up! Also, I am the first to review, which is always exciting. Once I got my package in the mail, I immediately took this and placed it in my storage to decompress from its long travel. Today I decided to open it up and give it a shot. The dry leaf is so light and flaky, but I can easily spot massive intact leaves. These decade old leaves give off an aged, slight menthol scent mixed well with some fruity tones. I placed a generous amount in my warmed jianshui and gave it a shake. The scent was very heavy and spiced. I was catching whiffs of leather, slight smoke, tobacco and decayed wood. I let these beauties sit for a bit, and then I prepared for brewing. The steeped leaves smelled relatively like the warmed ones, except the scents became deeper and spicier. The taste was unbelievable! This drink fills the mouth with a heavy liquid. The tongue is soothed, the taste buds are stimulated, and the throat is warmed. I loved it! The huigan was thick and lasting. The taste begins with calm leather, nectar, and a juicy sensation. The liquor itself smelled fantastic! I was reminded of Tahitian Vanilla Beans; the aroma was so creamy and rich. The creme flavor came about by the second steeping. The texture was smooth and silky and easily filled the senses. I was struck by tongue prickling and my hair on my head began to rise. The qi was a steady electricity coursing throughout my veins. A slight sour tone appeared in the background by the third steeping, and it grew consistently over time. The gorgeous cream note is replaced by a tantalizing leather and wood by the sixth steeping. The brew begins to show its age in later steeping with the dominating tones being leather, dark wood, tobacco, and a slight bitter. However, the liquor keeps its consistent vanilla aroma. The qi is quite powerful and all body encompassing. I was alert, happy, and giggly. The qi is centered at the head and creates a lot of pressure on the mind and temples. I absolutely loved this deep bronze colored drink. There were so many different scents encompassing this session. The leaves with their spice, the drink with its sweetness, and the taste with its power. I loved how intricate this tea is. I’m really glad that I have some of this. I’m going to let the rest store for a little more longer and compare notes. This is truly a King Tea!

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It’s my birthday, so I decided to celebrate with this. I would have preferred some sheng, but this is what was available, so it will have to do. I opened the package and gave these old leaves a whiff. I was picking up some real old tones. I picked up some slight roast, parchment, and just a little bit of dry sweetness. I warmed up my new teapot and cups (Novak :D) and poured these little curls in. The scent deepened into a deep earth and dry minerals. This scent was a lot like a basement in the summer. It’s a good but oddly strange scent. I washed the leaves once and prepared for brewing. The steeped leaves had an amazing scent! I really loved the spice, musk, mineral aroma. I picked up some amazing pine resin scent with a background of smoke. The aroma was so good! The flavor was something unique. The taste began drying with some pleasant sour tones. The sip then developed to an intense pine flavor. I got a nice head high and body buzz from the drink. In later steeping I picked up some maple syrup sweetness. I was able to pull only about four good steeping sessions. The session was decent, but it wasn’t all that amazing. I thought that for the price this should be at least somewhat fantastic. However, it was still a good experience, and I still have some to try out. I will hopefully find a better suited birthday tea…

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I got this a little bit ago, so I’ve been letting it sit in storage to get ready for brewing. I opened the jar and poured it out into my cha he. The leaves carried a wonderful aroma! This was a very fragrant shou. I could easily identify a dry hard chocolate tone with some slight fermentation. I was also picking up some cherry and red wood scents. I loved how intense theses aromas were. I warmed my gaiwan and emptied the cha he. The aromas began to morph. I was now picking up a warm petrichor and liquid dark chocolate. The cherries became more pronounced and resembled more like dark chocolate cherry cordials. I washed the leaves once and prepared for brewing. I decided to go heavy with the leaf, for I like intense shou sessions. The steeped leaves lost their chocolate tone and was replaced by an aromatic ferment and wet wood. The lingering sweetness was of some fruit. The taste was something special! The liquor was a beautiful red coffee color. This drink was thick and syrupy! The taste began as completely filling and some intense drying sensations. The body was nice and full with a lot of flavor. I picked up some heavy wood, molasses, and fermented tastes. The chocolate was still present but lingered in the back to help curb the Bulang bitterness. The drink moved into more mineral tones in later steeping and a pleasant sour taste followed throughout. This brew has a lot of mouth action, with it beginning with a full and lubricating feeling and then the Bulang brings a sharp bite to alert the taste buds. I noticed a bunch a tongue prickling after each sip. I was able to pull at least ten steeping sessions out my gaiwan. The final sessions still brought a relatively dark liquor; however, the drink became more muddled with soil and wet clay tones. The qi is almost unnoticeable at first. The feeling begins in the chest and doesn’t blossom until after the session. I cleaned up my table, and then I was stuck with a heavy heart and nice head buzz. The force emits from the chest center and flows throughout the body. I really like this qi, and this is a nice brew for a morning starter. All and all, I enjoyed my session and this would make a nice daily drinker. This a great representation of young Bulang Shou, and it would be well to introduce to newbies and guests. This is an easy drinker and it lasts for quite some time.

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This tea is something special. I am not one for flavored teas. I have very few that I have enjoyed. I was told about this tea and the language used to describe it sounded like a flavored tea, so I initially declined. However, curiosity got the better of me, and I ended up with some. I opened up the package and was struck with some intense aromas. I experienced tropical tones with a vanilla and milky base. If I kept on sniffing I would get down to the creamier notes, and the tropical fruit tones would vanish. I placed a decent amount in my warmed gaiwan and let these little nuggets rest. I started shaking the gaiwan and the scents erupted from the vessel. My tea room was surrounded by a medley of juicy scents. I could take in pineapple, mango, and papaya. I opened the lid and took a whiff. These sweet and intriguing tropical scents were bathed in a sweet coconut milk. This was going to be a flavorful session. I washed the little treats once and prepared for brewing. The steeped leaves have transformed from their tropical paradise self to a spring field. They gave off a fresh green scent with light floral tones. I sniffed at spinach, fresh Swiss chard, tulips, and nectar. I was now ready to give this drink a taste. The initial sip has a full mouth feel and is deeply lubricating. The warm liquor is filling and creamy. The taste is vegetal like buffalo grass and juicy. There is an intense pineapple and mango tone that is present. I had to ask the owner of the company to clarify if it was flavored, and its not even in the least bit artificial. This intriguing brew presents itself with a beautiful tropical tone that is smoothed out with a rich cream. The sip ends with a drying and grass tone with a pleasant sugar cane aftertaste. The brew lasts for quite some time, and in later steeping moves more towards herbaceous tones. The tropical flavors remain present throughout the session but linger in the background later on. The taste of grass, spring, and vegetables take its place, while a soft floral vibe kills off astringency. This brew has quite a lot of depth and a smooth body. The leaves include some massive stems and the liquor is a beautiful aquamarine green. I really enjoyed this session. I am going to try and concentrate cold brew this for some late night sipping. I really want to bring out the creamy tones and concentrate the tropics.

I loved how this came out :)
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A nice aged ripe!

The dry cake gives a slight clove and dry earth scent, but I didn’t get much else from it. I placed a generous amount in my warmed gaiwan and gave it a shake. I picked up some interesting tones from the warmed leaf such as: sage, parchment, drought earth, and a desert scent (born and raised in Arizona). I really liked the tones I was picking up, so I knew that it would be interesting. I washed the leaves once and prepared for brewing. The herb tones came out from the steeped leaves swiftly. I was picking up Thyme, Tarragon, and old Basil. Afterwards, I was getting more earth tones like mud and copper. The background presented some sweetness like dried cherries. The drink was intense! This was a very unusual experience, and I loved it. The sip was super dry, and I mean like Sagrantino wine bone dry. Then, I got past the mouth drying and I picked up heavy minerals with copper, iron, and nickel. I took a few more sips and then I revisited the same desert but with rain pouring down. A uniquely heavily sour tone followed the entire session. I actually checked my water and vessel just to be sure it was the tea. This brew is sour, and I mean like sour patch kid sour! I was actually puckering during each sip. This tea gives a ton of mouth action and tongue prickling. The best part is once you get past these tongue wrestling obstacles you reach a delicious sweet aftertaste, as if you’ve reached the inside of the sour patch kid. The sour tones mellowed to a more green apple sour in later steeping. Also, the sweet tone becomes intense like Stevia. This was an awesome session. I love teas that create an experience. I love the ones that become imprinted on your tongue and mind. This puerh was certainty one of them. Although, I did not experience any qi, which is alright; because, I seldom do with Shou.

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I just read the description for this brew, and I can confirm that it is lovely for a cold day. Today has been dark and gloomy, and I’m finishing up all my work before my birthday. I took a break to enjoy this and hopefully warm me up. The pouch emits a delicious char aroma, and it is very intense. I placed a generous amount in my warmed gaiwan and gave it a shake. The aroma deepens to a nice toasted wood. I’m loving these warm tones. I washed the leaves once and prepared for brewing. The steeped leaves keep the consistent char, embers, and resinous scents. The brew is delightful! The drink carries a nice pleasing roasted flavor. This tone is not over powering, and it soothes the body. The sips contain a light bite present in the aftertaste that keep the mouth alert and the taste buds intrigued. I enjoyed each steep of this. I noticed a slight sweet aftertaste and a well mixture of burnt sugar, roast, and smooth caramel tones. I was able to pull about six steeping sessions from my gaiwan. I sat by the window watching the snow fall on the pond as I sipped away at this roasty treat. This brew made for a very nice moment of peace and quiet. The drink has a nice head feeling and good body to it. The tea carries no overly complex tones, but it’s perfectly okay and makes up for it with a pleasant, fragrant experience. This is perfect for a cold day. I’m glad I had this moment, and I enjoyed this offering very much!

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I decided to finally break this out. The dry leaf is super compressed. I was reminded of a XG iron cake. The cake gives a dry vegetal aroma with some faint sweetness. I placed a bunch in my warmed yixing and waited a little bit. The yixing gave a smoke and roasted vegetables aroma. I washed the leaves once and began brewing. This was not a great tea session. The cake took about four rounds of steeping to finally open up, and it didn’t give off any great flavors. This tea has no complexity, and it sticks with some basic tones. For instance, each steeping yielded the slightly yellowed liquor with tastes of roasted veggies, smoke, astringency, and bitterness. I did flash steeping this whole session, and the bitterness would not fade. I experienced a little bit of huigan in one sip, but it quickly faded away. The whole session gives a drying feeling in the mouth. The leaves consist of mostly chop and don’t yield any great experience. However, the qi is present, and is of decent strength. The feeling is somewhat uncomfortable and is centered at the head and back of the neck. I didn’t really enjoy this session. I might be spoiled with my regular offerings. This tea may interest others who have a palette for these sort of things.