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I thought more people would have reviewed this. Welp, I guess I am the first one.

Good morning fellow tea enthusiasts! Im about to leave for vacation, and I am running on very little sleep. This was my choice for a morning picker-upper. I always turn to darjeelings to give me a good boost with breakfast. This was a good choice. The dry leaf is an assortment of autumn colours. I can spot dark greens, browns, brass, and tarnished silver tips. The dry leaf has a subtle oak scent. I brewed this up in my tetsubin western style. The aroma from brewing this tea is so enticing. The scent is like a sweet currant. The flavor is however much different. The initial sip is heavily wooded and slightly astringent. This brew leaves you with an amazing aftertaste though. I can get notes of a ripe grape sweetness in the back of my throat. This was a perfect brew to wake me up!

This is sooooo good. I absolutely love roasted oolongs. I just adore that mineral shale flavor and the taste of embers. It makes for a very natural and ancient feeling gongfu ritual. The dry leaf consists of long curled blackened crimson tendrils. These charred remains smell of char and blackberries. I brewed these up in my ceramic kyusu. Its beginning to crackle and is looking beautiful. The warmed leaf smells of roasted nuts. I washed them once and prepared for brewing. The steeped leaves smell of charcoal and roasted peaches. The flavor was very unique and amazing. The initial sip tasted of cherry wood and minerals. This flavor was very dry, but it ended with a sharp sweet tone. This sweet tone reminds me of white grapes that have been over ripened. This brew stood up well against multiple steepings. The liquor kept a consistent rusted orange. This was a perfect brew for an early morning gongfu session.

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I brewed this up both gongfu and western brewing.

The dry leaf smells of dry wood and black currant. The leaves are really pretty. They consist of long black and fuzzy gold tendrils. I placed them in my warmed gaiwan and gave em a shake. The scent of freshly baked bread and malt came from my gaiwan. The washed them once and prepared for brewing. The steeped fuzzies had the scent of deep malt and mahogany, and they became a deep rusted red color. The liquor was a brilliant ruby red which was pretty cool. However, the flavor was lacking. It was a dry subtle wood tone. There were no heavy chocolate or baked bread tones. In the later steepings, I could taste malt, but otherwise it was just dry wood. I recommended brewing this western.

The western brewing methods (3g for about 2-3min) yielded a dark red liquor. The flavor was deep baked bread and soothing light chocolate tones. This was a lot better and hearty than the gongfu counterpart. I will definitely use these parameters from now on.

The brewing parameters listed are for gongfu

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This was very strange. I’ve been noticing that this company does a lot of “mis-labeling”. This tea is not listed on the website, and I have no idea how it came from there. I’m actually a little confused. Anyways, on to the review.

This is a roasted oolong, so it carries the classic smoked aroma. This one in particular smells of smoked dark chocolate. I warmed these long black leaves up in my gaiwan and gave them a tumble. The warmed aroma was like coffee grounds or a deep espresso. I washed the mystery leaves off and prepared for brewing. The flavor was not as robust as I thought it to be. The brew had a subtle black coffee flavor and char. It did not stand up well against multiple steepings. This brew became much weaker by the fifth steeping. The liquor was a pale blackened citrine. The steeped leaves smelled of cooked dates. This was an unusual and basic brew. It was good, but it wasn’t as good as I would have liked.

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I will be the first person again to review one of this company’s amazing puerh.

This was my meditation tea today. I picked this because the ceramic jar was staring me down, and I should treat myself. The dry leaf has a very sharp and dry “green” scent if that makes sense. I warmed up my sheng yixing and threw in a generous amount of maocha. The aroma that filled my tea room was so succulent. I could hint at a deep maple syrup tone. This was such a sweet and warm smell, so I let it set in there for a few more minutes to take in its aroma. I washed the leaves once and prepared for brewing. The steeped leaves turned dark green and smelled of smoked hickory and bitter greens. The flavor was amazing. This was a perfect tea to pick to meditate with. This brew had a smooth smoky flavor with a dry white wood undertone. The flavor was encapsulated with a lasting huigan. The qi I felt was amazing. This was not a brew that had me floored and taken aback by its sheer power. Instead, I was mesmerized. My body became silent and cooled. I was put into a calm and almost sleep like state. I began to feel everything calm down with each additional sip. This tea has some power in it, but it’s of the calm and focused variety. Although, this brew didn’t stand up to a great many steepings (less than 10) it was an amazing tea session. I was so calm by the end of it that I decided to go lay out on the sun bed and take in some rays while I rest. This will be a treat for when I wish to unwind and become quiet for a bit.

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Good morning fellow tea lovers! This was my prime choice to wake me up during breakfast. I will always have a special spot in my heart for Darjeelings. I brewed this up in my tutsubin western style. This was really nice. It would make for a good everyday black. The dry leaf carries a slightly woody and dark grape scent. I prefer first flush and monsoon flush Darjeelings, but this one was still pretty good. My brewing vessel yielded a tarnished bronze colored liquor. The initial flavor was very woody. The brew has a darkwood mahogany taste. The flavor broadens to a light currant and oak flavor. This was a delicious morning brew, and it paired well with a hearty breakfast.

I’m surprised no one has reviewed this one. Welp, I guess I’m the first one again.

This is one of the tea sessions that I don’t want to end. I could drink this brew forever. The cake is fresh loosely pressed maocha. The beeng is an array of dark greens, silvers, golds, and platinums. It carries a strong and deep vegetal aroma with a slight spice scent with just a hint of floral. I placed a generous amount of maocha and compressed cake in my warm yixing and gave it a heavy shake. The scent that filled my tea room was like no other. I inhaled a warm thick honey syrup scent mixed well with a fresh oak tree in the throes of spring. I washed this treat of dry leaf once to prepare for brewing. The steeped leaves were a vibrant green and smelled of wildflowers and a hearty vegetable garden. The flavor was amazingly complex! I was getting creamy tones of watercress and jasmine. Then, I would taste a deep forest flavor with light petrichor. This may sound strange, but this brew reminds me of a thicker Longjing with a fuller body. The tea had deep tones of plant life and finished with a long lasting huigan. The qi was something else entirely. The qi was subtle and built around the tea session almost unnoticed, until I’ve finished, and i’m struck with an expansive qi feel. This is by far one of my favorites sheng of all time. This is exactly what I would want in a sheng for a sunny day! Thank you so much tot his company for supplying such a treat. :)

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Happy Iced Tea Day!!! I brewed this up to sit outside and enjoy the last rays of sunshine. This was delicious! The coconut goes well with the woody chocolate tones of the puerh. It almost brings out a vanilla flavor to it. I’m not sure how well this would be hot. Im really not a hot flavored tea kind of guy. This was amazing iced though. It hit the spot for an outside sweet brew. I may have been late to celebrating today, but I made it just in time!

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