Dark Rose Tea from yiqingyaun.com

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Edit tea info Last updated by Kashyap
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200 °F / 93 °C 6 min, 0 sec

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  • “Dark Rose Tea Dry aroma: clean, soft earthy notes, but little scent Wet aroma: sharp rose scent mingles with an almost stewed fruit/strawberry aroma and a ‘tannic’ brisk background. Appearance: ...” Read full tasting note

From ZenCha

Heart-shaped Compressed Individual Tea
Dark Tea w/ rose scenting-flavoring
distributed by Zen Cha
produced by yiqingyaun

Chinese Web site reads:

Dark tea is produced only in China, consumed chiefly by minority groups and is brownish-yellow or brownish-red in infusion. The sequence of manufacturing is fresh tea leaves -fixing-rolling—piling—first drying—final drying(raw dark tea)—shaped by steam and pressure—finished tea, which is discussed.

Dark tea, one of China’oldest teas, originated in the 11th century and is produced only in China. Annual production is bout 40-60 thousand tons and is about 10% of internal production and 25-28% of internal sales, which is second in the country next to scented teas. Dark tea is an unfermented tea and is produced mainly in the southwestern and middle-southern districts of China. The degree of nonezymatic oxidation of polyphenols is greater in dark tea is the major product and accounts for over 90% of dark tea, but compressed brick tea than in any of the other teas. There are many varieties of dark teas, but compressed brick tea is the major product and accounts for over 90% of dark tea. Dark teas are consumed chiefly by people belonging to minority groups in China, such as Tibetans, Mongols, Yguis, etc. Only a small amount is exported to other countries.

Dark tea is brownish-yellow or brownish-red in infusion, Infused leaves are coarse and large and aroma is stale, piney, smoke-like, of microbial fermentation, with a mellow taste. It is processed into a variety of shapes, such as brick, pillow, cake, bowl, etc., each piece weighing from a few grams to several kilograms. Only a small amount is processed as loose tea leaves
Adopting mature tea leaves as raw materials,large quantity of tea stalk and coarse fibre containting, can help for improvability gastrointestinal function, and help for decreasing high blood sugar and cholesterin.

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1 Tasting Note

54 tasting notes

Dark Rose Tea
Dry aroma: clean, soft earthy notes, but little scent
Wet aroma: sharp rose scent mingles with an almost stewed fruit/strawberry aroma and a ‘tannic’ brisk background.
Appearance: Dark compressed tea brick in the shape of a heart with the letters YQY impressed into the rose. Resembled a formed tou cho and weighed 4grams.
1st extraction – deep reddish umber liquor with coppery bright legs at the edge of the cup. 7 minute extraction in 200 degree water in 8oz gaiwan; took that long for the compressed tea to begin to break apart and express color in the water without the need to physically agitate it to fall apart. Front tart, smoky elements with predominate smooth, clean tannic profile and a soft floral, elusive rose flavor resting in a complex tapestry of mouth textures and evolving flavors. The rose quickly would bloom on each sip, right before a faint earthy, smoky flavor would finish across the palate. Many layers of flavors finished on different parts of the tongue and left an almost rose petal-fleshy body.
2nd extraction: 190 degrees for 3 minutes. Reddish, blushing liquor. Rose notes rise to the front with complex floral flavors and a smoky, fruit aftertaste like grilled apricots and fruit nectar like texture. Tannins isolate the center of the tongue and flavors tingles on the side of the mouth and under the edges of the tongue.
3rd extraction: 180 degrees for 4 minutes. Color thins to a reddish, clear coppery hue. Creamy rice, toasted hints, light rose-floral, smoky profile.
4th extraction: 200 degree water for 7 minutes. Orange-reddish clarity in the liquor. Thin rose predominance with almost metallic finish.

Over all an interesting tea and a few more observational notes:

In the latter stages, when the tea was fully uncompressed and the loose leaf settled, it was an almost FOP like cut and the rose pieces were of a pink/ghostly pale color, unlike the red so common in rose scented/flavored teas.

I feel a special note is deserved concerning my use of the term ‘smoky’ in this particular tea description. This is nothing like Lapsang Souchong, Earl Grey, or toasted oolongs. Its flavor is more like bohea: soft, fruity, and complex, almost like grilled peaches or delicate cold-wood smoked salmon lox. The flavor is soft, subtle and not intrusive and compliments the stewed fruit/rose hints in the tea, giving it a deep complexity. It at first seems to hint at chemical complexity, but retains a very natural flavor and feel.

This was a gift from I Cheng, the owner and founder of Zen Cha in Columbus OH, a fellow tea enthusiast who has always been kind and generous in his interactions with me. I was visiting his Bexley store for Sunday brunch and ran into him and this tea was given to me from his last remaining samples.

200 °F / 93 °C 6 min, 0 sec

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