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“There is a very distinct but light malty aroma to the long and downy dry leaf, fitting for the light golden and earthy textures. The wash unlocks richer and bolder malty textures in the wet leaves,...” Read full tasting note
“This tea is a real story-teller.” Read full tasting note
“2 tsp (roughly, tea is fluffy) for 500 mL water @95C, steeped four minutes. Gorgeous. Dry leaf is golden, long, and downy. Wet leaf is medium brown and remains tight after the first steep. Liquor...” Read full tasting note
This beautiful, downy Dian Hong (Yunnan Black) from Xingyang is their pre-QingMing 2016 spring harvest. While gorgeous buds like these are often used by Xingyang to create smooth, sweet, and creamy she purer teas (like their 2008 Golden Buds Shu Pu’er), the workshop has been experimenting for the last few seasons with fully oxidizing these tea buds to create traditional Yunnan black teas. The fine down of this spring harvest makes the brewed tea smooth, creamy, and full, while the large assamica buds give the brew delicious notes of honey, cream, and sweet malt.
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teabentoThere is a very distinct but light malty aroma to the long and downy dry leaf, fitting for the light golden and earthy textures.
The wash unlocks richer and bolder malty textures in the wet leaves, deepening the earthy tones. It is a dreamy scent, almost enveloping you like a thick blanket.
The first steep, 5 seconds, gives a deep golden liquor, the aroma a very creamy malt. The creaminess follows in the flavor, with a slight sweetness. There is some faint astringency, but not enough to give a bite, as it is very smooth overall.
The second steep, 15 seconds, gives a deeper golden liquor, the aroma seemingly cleaner and less malty. The flavor is also less creamy, slightly more astringent and sweeter, but again not enough to affect it’s overall smooth feel.
After the third steep, 25 seconds, it seems the malty aroma fades significantly, the color deepened to a rich golden. Warm textures are coming out with its astringency, which is held together by its sweetness and remaining smooth. The blooming flavor is exciting.
The fourth steep, 35 seconds, gives the same rich golden tone, with a slight earthy aroma. The taste, although still sweet, seems to have lost a significant amount of malt and also a little astringency. Despite, it is still quite strong, but this might be the last steep with any notable flavor.
This tea is gorgeous and lovely. The aroma and flavor are very soothing, initially thick with enough malt to engulf you. It was a perfect calming tea to enjoy in this rainy spring morning.
Flavors: Creamy, Earth, Malt, Smooth, Sweet
2 tsp (roughly, tea is fluffy) for 500 mL water @95C, steeped four minutes.
Gorgeous.
Dry leaf is golden, long, and downy. Wet leaf is medium brown and remains tight after the first steep. Liquor is tan with gold.
I adore dian hong. This one is a touch sweet — though it can get bitter if left too long to steep, as I found out yesterday — with notes of cream, malt, and a slight leathery finish. None of the peppery bite I like so much in some dian hong. Some slight astringence. Smooth and soothing. Re-steeps well; I got three infusions yesterday and expect the same today.
