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“This is a great tea to start the morning. A bit of briskness and a nice touch of astringency, all come together nicely with this beautiful leaf. Long leaves tightly twisted with fuzzy golden buds....” Read full tasting note
A deeply satisfying Yunnan Dianhong made from 100+ year old trees crafted in an old-school style for a- rich and complex experience. Sugar, minerals , woods, chocolates, flowers and nuts – this one is fully loaded with character.
One of my first loves along my Tea Journey was Dianhong (Yunnan Black Tea). Over 20 years ago, I encountered my first taste of a high-quality Golden Bud (also called Golden Monkey), and I was mesmerised by its soft, smooth nature. I still adore these silky bud brews, although over the years I have craved a bit more bite to my Black tea.
This Dianhong is made from old assamica trees growing in the most famous Black tea producing area of Yunnan – Fengqing. It is produced traditionally, with a bud and leaf picking rather than just opting for the buds.
It’s foresty and mineral but with a wave of chocolate, caramel and honeycomb to drape all of those edges with warm indulgence. As you brew into the leaves, it reveals dried tamarind and violets to uplift the whole experience.
The finish is cooling and fresh in the mouth and lungs, which plays Yin and Yang with the deep-set warming nature of this tea, leaving me with a calm and centred appreciation of being.
Honeycomb Black is a treat for those looking for a more nuanced Black tea experience.
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This is a great tea to start the morning. A bit of briskness and a nice touch of astringency, all come together nicely with this beautiful leaf. Long leaves tightly twisted with fuzzy golden buds. This leaf is just gorgeous. The wet leaf reminds me of dark chocolate and raisin bread. Maybe a mixture of both. The flavor is very similar to the aroma with cocoa and bitter chocolate notes also a bit of malt, and some lacquered wood. The mouthfeel, as I mentioned earlier is a bit astringent but mostly it is smooth. The astringency just helps to add some depth. My first brew was bitter with a slightly overwhelming astringency. I had my dad try it first and when I tried it I felt bad that the first experience was so off, luckily the second was better. He said he still prefers coffee though… I’ll keep trying.
I have found that a lot of coffee lovers love puerh and can move to other teas from there!