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fruity aroma of peach mixed with a refreshing, crisp scent. The liquor was just as inviting, and every sip was pure bliss. The tea was perfectly balanced sweet, fruity, and oh so satisfying.

The tightly packed, dark green leaves unfurl to reveal a yellow-green liquor, clear and vibrant. Aromas dance around, first a clean, refreshing note followed by a surprising sweetness reminiscent of cooked corn, lingering delightfully.

The taste is a delicate balance of sweetness and mellowness, with a subtle hint of coolness that refreshes the palate.

Perfect for basking in warmer weather, each sip unveils a new layer of enjoyment. Following the brewing instructions, each subsequent brew brings out different nuances, keeping the experience exciting.

At 85°C, this tea reveals its full charm, making every moment of sipping a delightful adventure.

Dry leaves’ black and brown colors and loves the sweet aroma of the tea. After steeping, the fragrance of chocolate and malt becomes more pronounced, and the amber liquor is described as magical. Gently crushing the leaves enhances the flavor further. The taste is a delightful blend of addictive chocolate sweetness.

I like brewing this grandpa style too!

The dry leaf had me thinking of butter biscuits, which was a lovely start. As the wet leaves unfurled, I caught hints of tobacco and pears, with the gaiwan lid giving off this rich dark chocolate aroma.

The liquor steeped into a beautiful golden yellow, and at 205°F for 25 seconds, the first steep had this intriguing tartness, almost like a fruity wine. But the real magic was in the flavor sweet, like peaches and cream, with a dry mouthfeel that lingered on the back of my tongue. The honey milk aftertaste was just addicting.

Fast forward to the 5th steep (brewed for 1 minute), and the wet leaves had a fleeting ash smell that quickly faded. The taste was lighter, but still carried that delightful sweetness. This tea really knows how to keep things interesting with every brew!

he dry leaves had a tart aroma, and after rinsing, they smelled tart and smoky. For the first steep, I brewed it for 40 seconds. The liquor turned a beautiful amber color, with a light smoky aftertaste, a hint of brandy, and some sweetness.

oolong tea rolled in ginseng powder and licorice root. The leaves took a few steeps to fully unfurl. I gave it a quick rinse and then steeped it at 185°F for 45 seconds, adding 20 seconds with each steep. The liquor has a lovely golden-yellow color, and the tea smells sweet, both dry and wet.

This tea has a natural sweetness, likely from the licorice root. The sweetness settles under your tongue, with a slight dryness in the middle. As you sip, you get the crisp, refreshing taste of green oolong, followed by a lingering sweetness on the sides of your mouth. I’m actually not a fan of this, maybe because of the licorice or the lingering sweetness.

As I took in the dry leaves, the first thing that hit me was the intense burnt wood aroma. Every steep releases that same smoky goodness, but in the best possible way.

At first, the smokiness is strong and bold, but as the tea steeps, it begins to mellow out, revealing subtle hints of pear and a fresh, crisp finish. It’s really an interesting experience, with each steep bringing a new flavor transformation.

This tea is so delicate; if you overbrew it, it might not be pleasant. But when you get it just right, it’s the perfect relaxing tea with a lovely umami taste. Loving this strong yet balanced flavor.