Rachel J Send Message

Downing some of this before sleepy time tonight. I feel the tension melting away as I drink it. Could be placebo effect, but whatever… It is a nice soothing, pre-sleep tea. I just leave the bag in until I’m done. No harm in it.

2 tsp in 8 oz

I hit the sweet spot for this today. No astringency but plenty of flavor. Still “drier” than Taiwanese Wild Mountain Black, but in my book, this runs a close second. Yum!

1 heaping tsp in 8 oz

OK, I think I’ve figured out how I feel about this tea. I can enjoy its qualities as long as it’s not brewed too strong. This 1 heaping tsp per cup for 3 minutes seems to be the best way for me.

What this tea has is a really roasted flavor — a quality I found in a couple of aged oolongs I tried a while ago and didn’t love. It’s not a smoked quality, but a dark roast quality. I think that when that characteristic is enhanced by strong brewing, it is just too much for me.

This brewing I found quite enjoyable, though it’s something I’d have to be in a specific mood for. Not an everyday thing for me. But I know some people just love these roasty teas, and if you do, then I imagine you would really go for this. I seem to prefer teas with a cleaner flavor profile, smooth and flavorful, but not this intense and “dark” if that makes sense.

Interestingly, the last time I brewed it, I cold-steeped the used leaves, and I liked that steeping over ice quite a lot.

1 tbsp in 8oz (then added ice to bring to 16oz)

This was yummy as iced tea. Made it strong, added ice which melted, then added more ice. A bit of honey too. Yum.

1 tsp in 8 oz

This was a very nice, smooth tea with some Dian Hong characteristics to the flavor, though not as intense. Non-astringent and earthy. I liked it a lot but maybe not enough to stock it in my cupboard. I’d rather have a classic Dian Hong when I am wanting a cup of this type of tea.

1 rounded tsp for 8 oz

Really liking this today. 3 minutes better than 2. It is smooth and rich. I wouldn’t say it is a complex flavor… kind of “generic” black tea, but the smoothness is what makes it special. Good stuff.

1 tbsp in 12 oz

I know their brewing guidelines suggest even more leaf than this, but I think I liked this better when I brewed it with less leaf last time. This time it has more of a bite to it and more smokiness which are not quite to my taste.

I do still believe this tea is of incredible quality and has an incredibly special, unique flavor, but that flavor might not be quite my thing. I will go back to less leaf next time and hopefully enjoy it more.

I’m probably just all wishy washy about this today because I splurged and drank 16 ounces of my favorite tea yesterday (Butiki, Taiwanese Wild Mountain Black). Really nothing compares.

1 heaping tbsp in 16 oz

On days like today, I’m glad for this tea. I lived in Boston for 6 years just blocks away from today’s carnage. I met my husband there, and the city holds a special place in my heart forever. I even stood many times right where the bombs went off to watch the runners coming in.

There was a time when today’s news would have induced me to pour myself a scotch, but today I made this, and it was more comforting than I could have imagined. I must sound crazy, but this tea’s unique flavor is really transcendent. Never had anything like it.

I wonder how on earth Stacy came across it and whether we can expect to have access to it every year for many years to come…

1 heaping tbsp for 16 oz

Possibly overleafed and water too hot. It was astringent for my taste this time. When I watered it down and added a little touch of sugar, it was better. Definitely has a characteristic Yunnan dian hong flavor. I just have to be careful of of my brewing parameters.

2 heaping tsp for 16 oz

A very smooth tea, but doesn’t have the characteristic Yunnan flavor I’ve come to expect from a tippy Yunnan black. The Teavivre I have is a much better example.