So I requested samples of all three of the Yun Nan Dian Hong and unintentionally started with the most affordable. As such I won’t give this a numerical rating until I’ve tried the full leaf and the golden tips, which hopefully will be today.

However initial observations are that while this is a very good value and has decent leaf, it is not well suited to short steep times, which is fine as I am looking for a Yunnan for my husband who prefers western brewing anyway and I will prepare it for him in that matter. At the moment I am just trying to educate myself on this variety, I’m very curious how my taste buds will react to more tea buds.

This third steep at around a minute is really quite delicious and has much more flavor that the two previous at 15 and 30 secs. I unfortunately have a sore throat today, but this is quite soothing. This is the sweetest of the infusions and it also has some initial spice that smooths out later in the cup. Thank you Angel and Teavivre, I will add more are I do a side by side brewing this weekend with the husband.

Preparation
205 °F / 96 °C 1 min, 0 sec

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Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.

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Baker Street, Berea, Ohio

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