And now “western” style. It tends toward maltiness, as I expected, plus the sweet potato and cocoa notes. There’s a bit of citrus as well. I didn’t notice that when I brewed it in my gaiwan. This apparently isn’t a very peppery Dianhong: just like when brewed gongfu, the spiciness is hardly there. There’s enough that I like about this tea that I don’t mind that, though.
Flavors: Citrus, Cocoa, Malt, Sweet Potatoes
I mostly drink roasted oolongs, Chinese black tea, Darjeeling, and occasionally sheng puerh, aged white tea, or Japanese green tea. Assam, Ceylon, etc., don’t interest me much, and I don’t like flavored tea except Earl Grey and chai.
I don’t think rating tea is very helpful when everyone rates on a different scale and looks for different things in tea, so I will probably never rate anything I review.
Aside from tea, I also like single origin coffee, wine, and craft beer. Other interests include listening to and making music, music-related electronics, sci-fi and fantasy, writing, and cooking.
Michigan
