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I somehow accumulated a fair amount of this, so I decided to give it a shot. The dry leaf is a wild mixture of light and dark tones with a mass of big white tea flaky leaves. I can pick up an odd grape, hay, dark wood, and hazelnut tone from the mixture. I warmed my shibo up and placed what I had inside. The scent opens into some mild malt, hay, oak, and (take a guess) brandy (lol). I actually chuckled when I picked that scent up. I washed the leaves once and prepared for brewing. This drink is semi dark orange with a nice aroma to it. The taste is smooth, slightly thin, with some candy sweetness. I can pick up the base of dates, burnt sugar, and smooth soft woods. This is a decent tea, and it actually works in its franken state. The brew continues in the same manner, but it yields some heavier wood tones along with a molasses sweetness. The qi is fair, and I experienced quite a bit of heat. I actually liked this tea, and it is definitely a weird one.

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This tea is in the top three for surprise productions. The leaf is silvery and spindle like with sweet and light floral tones as well as some high notes of soft wood. I warmed my gaiwan and slipped some inside. The scent opens into highly sweet aromas with incredible high “white” notes (unripe mango?). I washed the leaves once and prepared for brewing. The base of the tea is cedar with some lovely high notes of pink lady apples. The brew yields a lasting oily honeycomb sweetness with sunflower florals on the exhale. The drink has few sticky rice tones along with a robust caramel color and succulent sweet vapor rising from the cup. I was pulled in tight with this one! A pleasant sour note comes through later as a complimenting bitter, and it provides some good tongue curling. However, this tea its all about the exhale. I was pulling great marshmallow sweetness that engulfed my senses. The qi is high cooling sensation that targets the head and provides nice uplifting sensations. I was picking up Bosc pear by steep 3. The brew ends with a cane-sugar sweetness and the qi drives towards the back of the head with good pressure. Now, after this session I was curious as to what this tea cost. I know with Hai Lang Hao it is either a bit pricey or its cheap. This is the later, and it surprised me quite a bit. This is a great example of the fact that its all about storage and processing. I am a big buff on quality material, but if you don’t know what you’re doing you can really f*$# up. This tea has amazing tones, huigan, and a bit kuwei for the price, plus the qi is actually notable; in which, I find that quality to be rare with plantation tea (especially) at this price.

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This one has an odd grassy tone. I can pick up the familiar grassy green tea scent; however, there is a bit of peach and asparagus in there that makes an odd mixture. I pulled out my shibo and brewed her up. The taste is very bean-y. This is an incredible amount of bean. The astonishing beanator. The great gam-beanie. hahah. I could also pick up a bit of lemon grass, but that was about it with this tea. It’s very simple, basic, and not complex at all. It was super easy to drink, brew, and clean up. This is the foundation of a daily drinker. If you like beans, that is.

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This is a great everyday hongcha. The leaves are large, wiry, and shimmered gold and black bits. They carry a deep rich grape scent with some dry cedar, burnt sugar, malt, and a brief sweetness. I warmed up my pot and slipped some inside. Once warmed up, they give off some good hearty wood tones with milk cocoa and hazelnut rising up. The scent and nice and roasted campfire peanuts; good and toasty. I washed the leaves once and prepared for brewing. The taste is sweet yet dry. I can pick up tons of smooth wood tones that is mixed in with sweet malt. The brew is dessert like, but a bit burly. The drink is an easy drinker and carries some good energy. However, the next couple steeping yields a drier, woodier, maltier brew than I would care to drink. It’s a simple tea.

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I keep recieveing samples of this with my orders, so I have a Frankenstein cake now, lol. The leaves are light silver and loosely compressed. I can pick up some nice yiwu-like scents of slight sweet, subtle, and soft florals. The grassy youngness still shows strongly. I warmed my teapot and placed some inside. The scent opens into some heady florals, with sweet and tart tones, also I can note a bit of smoke and fruitiness. The taste is grassy with just a tad of sweetness. The huigan was incredibly faint. The bitter continued in each steep and became a tongue numbing astringent. Also, I note that the smoke tone appears around steep three. The brew continues in that manner and stays consistently basic. The qi is noticeable with a fair head rush and some face warming, but that is the extent.There is no doubt that this is organic plantation tea. For the price (mine was free), it’s a fair tea I guess, but I wouldn’t seek this out.

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I got a few remarks on the unique compression of the oolong tea. For some, this is a new concept. I like that. The dark rock smells of hay, char, dry wood, and mineral. I can see little dimples on where the press struck the cake. I warmed my gaiwan up and crumbled the brick inside. The aroma opens into hearty charred mesquite, roasted dark fruits, dark cocoa, and burnt sugar. This is a roasty one. I washed the leaves three times (sooper kompressed) and gave her a taste. The taste begins with heavy roast and a sweet and fruity aftertaste. The base is of mineral and the qi begins right off the bat. A nice heartwarming feeling complements the float-y headiness the brew gives me. The brick is heavily compressed so the session lasts for quite some time. The taste develops into some rich dry cocoa along with some black cherry. I can hint at the coffee notes, but I feel the brew was little too abrasive for that tone. The taste is decent even when it pushes into the char category. The energy is fair too. The qi continues to build and take up house in my head. I liked this tea, but after five or so steeps my stomach began to rumble.

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I’ve had this tea for awhile, so I finally decided to start digging in. The leaf is a dark green with nice vivid hue. I can pick up scents of rough greens, kale, seaweed, and a sweet nutty undertone. I warmed my gaiwan and dumped the large spindly leaves inside. The scent opens into some green bean with an odd strawberry (?). The strawberry tone is a bit sour, and it is muddled by some kale and crème. I washed the leaves once and prepared for brewing. The taste is very grassy along with some slight sweetness. The body is sharp and thick with a light lily floral tone. The aftertaste is sweet, but it does come off as strange. This tea is a peculiar degree of grassy and sweet. I’m not sure what to say about it, but it is unique.

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This is a cool looking tea. The leaves are super soft and bright gold with long thin tendrils. The aroma is quite nice with Sweet honey and yellow fruits. I feel that this scent reminds me of jignmai puer; except this has a lot higher intensity of scents. I warm up my gaiwan and slip some inside. I brewed this normal at first, then I increased to rather heavy. The warmed gold threads give off a hearty bbq ribs aroma with some high savory notes. I can also hint at some burnt sugar. I washed the leaves once and prepared for brewing. The taste begins soft and woody. I can pick up some light astringency. The body is fairly thick with a decent hearty sweetness. The flavor is lasting and a long sweet aftertaste. The brew goes down quite easily, and it is a nice smooth drinker. However, the brew does get quite stale bitter after about four steeps. Nonetheless, I enjoyed it!

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I really do like the cheesy space race reference on this cake. The tea is mildly aged with strong notes of damp wood, leather, spices, and some clear cooling wet tones. I warmed my teapot and placed some inside. The scent opens into some sweet earth/shou, fennel, leather, wheat, barley, mineral, etc. Its a whole medley of your down-and-dirty aromas. I washed the leaf and began my brewing. The brew begins pungently sweet with rich earth tones as a base. The exhale brings about dark fruits and some black cherry. The brew moves into heavier earthier tastes as it progresses along with some slight char and dryness. The brew progressively gets dryer and dryer and the tones get straight down to clay beneath the soil. This tea kind of reminds me of a shou, both with its earth aspect as well as dryness. The huigan is tardy to the party, but it makes quite a commotion with it arrives. Its thick and lasting, and it does help tone down the dryness. The pot soothes out, and my tongue has taken up residence in the Sahara desert. The qi distracts me with a strong relaxed feel yet still much alert. The sensation warms me up and produces a good vibe that soothes me out. This is an okay tea, but the dryness was a bit too much for me.

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