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I found an unopened box of this tucked away in my closet. I am always amazed at how often I find random quantities of tea that I don’t remember. This box states that it is still good for another year, so I am in luck. Lately I have been getting crap for sleep, so I started bringing these to work to help keep me alive. The sachets are nice, and the tea inside looks like a typical Chun Mee or Hyson with a few pieces of jasmine. The scent is nice and heavy with jasmine and a base of vegetal. However, that is where my interest stops. The taste is okay. It’s a bit rough and sickening with the florals. Honestly, the more I drink of it the less I like it. This is the sort of tea that gives me headache and makes my stomach turn. Although, at just one cup it is fine. It is far from good, but it is drinkable. I have tried using cooler water (doesn’t have any flavor, except for the bitter floral), and I have tried shorter steep times (same conclusion), but I cannot make this a great brew…

The weather is getting warmer and the sun is shining, so i’ve been craving something a bit more “green”, and this tea fit the bill quite nicely. The leaves are short and thick with a heavy scent of umami that is quite lovely. I grabbed my kyusu and scooped some inside. The brew is brilliantly clear and light jade with a nice warming umami taste with a green grassy base. The brew is not overly complex, but it is enjoyable to drink, and it will do perfectly today.

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Out of the three, this one is my favorite. The flavor is rich and full with a nice green wooded base with hay and lemongrass mixed in and a sweetness of light molasses. This is a great tea to sip on and perk me up. The brew is more nourishing than the others, and it feels good to my body to drink. I like teas that replenish my body as I sip. You can feel It when you gulp; it should feel satisfying and crisp. I may have to get this tea in loose form, and toss it into my gourd to see what happens.

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This one is a bit greener than the dark roast, and it has more of a wet wood feel to it. The sweetness is alike cane sugar, and it comes with a bit of astringency; however, it is still quite smooth and easy to drink. I enjoy the buzz yaupon gives me.

Smooth and mild, our medium roast yaupon is inspired by Lost Maples, a forest unlike any other in Texas. In the fall, the bigtooth maples along the Sabinal river, left over from the last Ice Age, don a magnificent array of colors echoed by the caramel notes in every cup.

Available in 2 ounce loose leaf and individually wrapped yaupon pouches (our take on the tea bag).

I rarely use teabags. In fact, I can’t remember the last time that I did, but this was good. It tastes like roasted yerba mate, but it has slight undertones of dark cocoa and a stevia sweetness. I can’t be super specific or drawn out on this note, but I liked this tea. It gave me a nice buzz as well. :)

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This was a very potent puerh. The brick gives off a strong scent of intense tobacco, menthol, and dense wood. I warmed my yixing up and placed what I had inside. The scent opens up into mild smoke, savory tones, and wet wood. I washed the leaves once and began brewing. The taste starts sweet with medium smoke, and it is very meaty. The brew continues in this manner, and it is decent tea. I note some nice neck prickling as the qi begins to sink in. However, the tea grows very strong and bitter with intense smokiness. There is still a sweet aftertaste, but the harsh notes overwhelm me. Although, I do enjoy the qi. There is a nice head pressure and heat along my body; this is a high energy tea.

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I did a red tea tasting:

This one stood out the most out of the three that I drank. The tea was alike the regular dian hong; however, it was spotted with brilliant crimson leaves. The leaves gave off a spicy and sweet aroma with dark coco dust and burnt resin. I warmed my gaiwan and scooped them inside. The aroma heated into some cooked meat savory tones along with spices and roasted dark fruit. I washed the leaves once and prepped for brewing. The drink was thick and tasteful with roasted berries along with some leather and malt. The mixture was very interesting, and I noted that I continued to keep reaching for more. The soup was savory, sweet, pungent, and rustic. I really liked this tea.

There is multiple pictures, so you have to scroll to see them all:
https://www.instagram.com/p/BRqtHDQAuVP/?taken-by=haveteawilltravel&hl=en

I did a red tea tasting:

This was a very fluffy and large leafed tea. The fuzzy golden curls gave off a baked bread aroma with sweet coco, cherry, and vanilla mixed together. The tones were very sweet and smooth. I warmed my gaiwan up and placed these inside. The aroma inside my gaiwan reminded me of angel food cake and cherry coke. The scent was sweet but “bite-y”. I washed the leaves once and prepared for brewing. The drink was smooth and easy to sip on. The texture was thick on the tongue and had a sweet “breadiness” to it. The base was of soft wood along with caramel and resin on top. The next steeps cause the tea to get a bit maltier, but it still carried a good smooth taste. I liked this tea.

It’s multiple photos, so you have to scroll to see them all:
https://www.instagram.com/p/BRqtHDQAuVP/?taken-by=haveteawilltravel&hl=en

I did a red tea tasting, and this is one of the teas.

The tea leaf is slightly small and reddened with roast, malt, and dark wood tones coming off from the leaves. I can hint at a slight mild dry dry cherry tone in the background. I warmed my gaiwan up and placed some inside. The hot leaf gave off an intense scent of strong roast and malt with bittersweet dark coco. I washed the leaves once and prepared for brewing. This tea was filled with heavy dry wood and malt tones. I could taste a slightly sweet flavor with rough vanilla tones, but it was primarily rough and woody. It was a decent tea, but a bit too rugged for me.

It’s multiple photos, so you must scroll to see them all:
https://www.instagram.com/p/BRqtHDQAuVP/?taken-by=haveteawilltravel&hl=en