Spring 2014 Drunk on Red With Snow Chrysanthemum

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Black Tea
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Edit tea info Last updated by Roswell Strange
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From Yunnan Sourcing

This tea cake is composed of Spring 2014 first flush Feng Qing material mixed with Snow Chrysanthemums! The tea is picked, wilted, fried, bruised by rolling, wet withered under the soon and then finally sun-dried completely. Fresh 2014 Snow Chrysanthemums are added to the black…

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9 Tasting Notes

10272 tasting notes


My roommate cooked us both lunch yesterday; a delicious cold noodle dish with peanuts, sesame, and garlic – sweet, savory and just a little spicy. In return, I steeped us some tea to drink with the meal. I like this one a lot with food – it’s thick and full bodied and the flavour is strong enough to hold up to something well seasoned/strong in flavor. However, the peppery profile and medicinal chrysanthemum and citrus notes kind of compliment a lot of savory dishes while also cutting through them.

I liked it a lot with this dish/meal.


I’ve got a cake of this coming tomorrow! Gotta try it with Thai food, it seems.

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1113 tasting notes

Thanks to Marzipan for this cake!

I was confused when I posted this photo on Instagram, I thought it was a shou cake! https://instagram.com/p/01Bot9xh4F/

But no, it is a delicious black tea! I found the flowers to be present but not overwhelming. This is NOT an overly sweet tea. Good stuff and very different from anything I’ve tried before :)

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