110 Tasting Notes
1 heaping tsp in 8 oz
OK, I think I’ve figured out how I feel about this tea. I can enjoy its qualities as long as it’s not brewed too strong. This 1 heaping tsp per cup for 3 minutes seems to be the best way for me.
What this tea has is a really roasted flavor — a quality I found in a couple of aged oolongs I tried a while ago and didn’t love. It’s not a smoked quality, but a dark roast quality. I think that when that characteristic is enhanced by strong brewing, it is just too much for me.
This brewing I found quite enjoyable, though it’s something I’d have to be in a specific mood for. Not an everyday thing for me. But I know some people just love these roasty teas, and if you do, then I imagine you would really go for this. I seem to prefer teas with a cleaner flavor profile, smooth and flavorful, but not this intense and “dark” if that makes sense.
Interestingly, the last time I brewed it, I cold-steeped the used leaves, and I liked that steeping over ice quite a lot.
1 tsp in 8 oz
This was a very nice, smooth tea with some Dian Hong characteristics to the flavor, though not as intense. Non-astringent and earthy. I liked it a lot but maybe not enough to stock it in my cupboard. I’d rather have a classic Dian Hong when I am wanting a cup of this type of tea.
1 tbsp in 12 oz
I know their brewing guidelines suggest even more leaf than this, but I think I liked this better when I brewed it with less leaf last time. This time it has more of a bite to it and more smokiness which are not quite to my taste.
I do still believe this tea is of incredible quality and has an incredibly special, unique flavor, but that flavor might not be quite my thing. I will go back to less leaf next time and hopefully enjoy it more.
I’m probably just all wishy washy about this today because I splurged and drank 16 ounces of my favorite tea yesterday (Butiki, Taiwanese Wild Mountain Black). Really nothing compares.
1 heaping tbsp in 16 oz
On days like today, I’m glad for this tea. I lived in Boston for 6 years just blocks away from today’s carnage. I met my husband there, and the city holds a special place in my heart forever. I even stood many times right where the bombs went off to watch the runners coming in.
There was a time when today’s news would have induced me to pour myself a scotch, but today I made this, and it was more comforting than I could have imagined. I must sound crazy, but this tea’s unique flavor is really transcendent. Never had anything like it.
I wonder how on earth Stacy came across it and whether we can expect to have access to it every year for many years to come…
1 heaping tbsp for 16 oz
Possibly overleafed and water too hot. It was astringent for my taste this time. When I watered it down and added a little touch of sugar, it was better. Definitely has a characteristic Yunnan dian hong flavor. I just have to be careful of of my brewing parameters.