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Dry leaf aroma: Malt with hints of cherry.
Dry leaf appearance:

Wet leaf aroma: Stone fruit and a crisp tartness.
Wet leaf appearance: https://www.instagram.com/p/BSwkUkuj_8F/

Preparation: Brewed western style in a ceramic infuser mug.

First steeping: 4 minutes at 212 degrees.
Freshly brewed, brisk tannin and malty notes are most prevalent, with a stone fruit aftertaste. A creamy mouthfeel is present at the end of the sip. As the cup cools a vibrant cherry note comes to the forefront and the creamy mouthfeel is more prominent in the aftertaste. I let this cup cool completely, after which the cherry essence truly came out and lingered pleasantly for quite a while after the sip.

Dry leaf aroma: Cacao nibs, malt, and faint suggestions of spiciness.
Dry leaf appearance: https://www.instagram.com/p/_ZUJYrFcOf/

Wet leaf aroma: Carob, pepper, and subtle vegetal undertones.
Wet leaf appearance: https://www.instagram.com/p/_ZURS3FcO0

First/only steeping: 3.5 minutes at 200 degrees.
While hot, Red Lily has a chocolate and malt aroma. The predominate flavors are cocoa with essences of malt, carob, pepper, and a subdued spiciness. As the cup cools, the spiciness comes forward and a suggestion of plum appears. The cocoa remains true throughout the cup and pairs wonderfully with the spiciness as the liquor changes temperature.

Notes:
Because this is a rolled tea, I under-leafed my cup. Next time I will add more leaf to see if I can coax out different nuances.

You may also read this review and see images on my blog, My Tea Life, at:
http://mytea.life/red-lily-by-tea-from-vietnam-review/

Dry leaf aroma: Lychee, dusky grape, slight floral undertone.
Dry leaf appearance: https://www.instagram.com/p/_RgfGBlcMe/

Wet leaf aroma: Slightly musty with suggestions of Lychee.
Wet leaf appearance: https://www.instagram.com/p/_Rgo7eFcMt/

Preparation: Brewed western style in a ceramic infuser mug.

First steeping: 3 minutes at 212 degrees. 
The hot infusion smells wonderfully of lychee with a delicate undertone of grapes and roses. White hot, the liquor has a dominate essence of lychee and a suggestion of sugary rose. As the cup cools, notes of hibiscus mingle with the lychee and the floral undertone is less pronounced. This tea lingers pleasantly on the palate and I think it would be wonderful chilled.

Dry leaf aroma: Malty sweet with a hint of pipe tobacco.
Dry leaf appearance: https://www.instagram.com/p/_Jx6hglcJs/

Wet leaf aroma: Alfalfa.
Wet leaf appearance: https://www.instagram.com/p/_JyrcDFcLL/

Preparation: Brewed western style in a ceramic infuser mug.

First/only steeping: 3 minutes at 200 degrees.
Pleasant malty molasses aroma with a beautiful sable liquor. While hot, the undertones are pure malt and molasses. This Assam definitely stays true to its bouquet! As the cup cools, a sugary astringent aftertaste develops.

Notes:
This was a delightful Assam to start my day and I hope to be able to keep this one in stock, which is saying something for someone who has so much tea!

You may also read this review and see images on my blog, My Tea Life, at:
http://mytea.life/assam-golden-lion-assam-1st-flush-by-tealyra-review/

Dry leaf aroma: Sweet and grassy.
Dry leaf appearance: https://www.instagram.com/p/_FSdi5lcHZ/?taken-by=blodeuyn

Wet leaf aroma: Vegetal with hints of spinach and sweetness.
Wet leaf appearance: https://www.instagram.com/p/_FShs5lcHg/?taken-by=blodeuyn

Preparation: Brewed western style in a ceramic infuser mug.

First steeping: 2 minutes at 175 degrees.
This Mao Feng is delightfully mellow with a buttery and delicate vegetal taste. I detect undertones of chestnut at the end of the sip, and as the cup cools there are notes of creamy water chestnut.

Second steeping: 3 minutes at 175 degrees.
The second steeping has deleveloped a lovely creaminess and has taken on more of a water chestnut undertone. There is a very slight vegetal tang at the end of the sip.

You may also read this review and see images on my blog, My Tea Life, at:
http://mytea.life/2015-fujian-mao-feng-supreme-by-tealyra-review/

Dry leaf aroma: Cocoa and malt, with subtle dark fruit notes.
Dry leaf appearance: http://instagram.com/p/skt-BhlcEs/

Wet leaf aroma: Slightly smoky.
Wet leaf appearance: http://instagram.com/p/skyyn2FcLx/

Preparation: Brewed western style in a ceramic infuser mug.

First steeping: 5 minutes at 210 degrees. Such a delightful mixtures of aromas – cocoa, malt, dark fruit, and a subtle smoky undertone. At first the smokiness scared me after my previous smoky Keemun experience, but this is a sweeter, more subtle smokiness, not a raw in-your-face smoky. The taste is just as complex as the aroma with notes of cocoa, malt, smokiness, prunes, and something I can only identify as a biting spiciness (pepper?). The aftertaste is slightly bitter with a lingering tartness. After the cup has cooled I notice a breadiness to the flavor and the smokiness is weaker.

It is somewhat odd to me that this tea hasn’t been reviewed in 3 years. C’est la vie! I did a second stepping but was so stuffed up after my husband mowed the lawn that I don’t trust my nose or taste buds to accurately post notes about it. It was good though! I keep calling this tea sultry, it seems to fit.

I am still amazed at how much the same general style of tea can vary. I think this is part of my attraction and I certainly enjoy the discovery of each variation!

Dry leaf aroma: Black currants with notes of plum and a delicate floral undertone.
Dry leaf appearance: http://instagram.com/p/siUfXtFcBu/

Wet leaf aroma: Very much like the dry leaf aroma – black currants and floral.
Wet leaf appearance: http://instagram.com/p/siUlZYlcB8/

Preparation: Brewed western style in a glass infuser mug.

First steeping: 4 minutes at 195 degrees. The freshly brewed liquor has a delicate floral aroma. While the cup is hot the dominate flavor is black currants, with hints of licorice, plum and a mild floral note. As the cup cools the floral note becomes fainter and there is a tart aftertaste.

Dry leaf aroma: Malt and hay with a hint of cocoa.
Dry leaf appearance: http://instagram.com/p/shg8pHFcHZ/

Wet leaf aroma: Damp hay.
Wet leaf appearance: http://instagram.com/p/shhzToFcIX/

Preparation: Brewed western style in a ceramic infuser mug.

First steeping: 4 minutes at 210 degrees. Brisk malty flavor with suggestions of fresh-baked bread and a pleasant brisk aftertaste. As the cup cools the bread-like notes are more prominent.

This was my first experience with the Soula estate in India and I quite enjoyed this Assam.

Dry leaf aroma: Pure cocoa.
Dry leaf appearance: http://instagram.com/p/sc5ybFlcOu/

Wet leaf aroma: Smoky with a hint of damp hay.
Wet leaf appearance: http://instagram.com/p/sc6h_ylcPv/

Preparation: Brewed western style in an all glass infuser mug.

First steeping: 3 minutes 30 seconds at 205 degrees. Smoky aroma with notes of earth and hay. While the cup is hot I taste strong smoke and malt flavors, with a hint of bitterness. As I let the cup cool the bitterness is more pronounced.

Second steeping: 4 minutes at 205 degrees. Almost identical to the first steeping.

I was hoping the second steeping would bring out more flavor but I think I just personally perceive this tea as a very smoky Keemun. I’ve never experienced a smoky flavor in Keemun before and I’m not sure I will finish the sample package, though I’ve considered using it in a custom Breakfast blend.

Dry leaf aroma: Malty with a hint of yeasty sweetness.
Dry leaf appearance: http://instagram.com/p/sZVQOaFcAE/

Wet leaf aroma: Malt and bread with a delicate earthy essence.
Wet leaf appearance: http://instagram.com/p/sZegualcJK/

Preparation: Brewed western style in a ceramic infuser mug.

First steeping: 3 minutes at 205 degrees. This tea is as much a pleasure to smell as it is to sip with its malty bread aroma. The liquor is velvety smooth with a strong freshly baked bread flavor and a subtle buttery mouth-feel. As the cup cools I detect a bit of sweetness and the aftertaste is bread with a buttery note that lingers pleasantly.

Second steeping: 5 minutes at 205 degrees. Very much like the first infusion. The buttery notes are more prominent and the mouth-feel is creamy with a yeasty aftertaste.

I wish I had time to do further steepings, as this is a tea worthy of taking your time to savor.

One thing to note, the key for me with Dian Hong is to underleaf slightly or it comes out a bit bitter. I think that has more to do with my taste buds being quirky rather than being an issue with the tea or my water. Regardless, this is an awesome tea. Lovely to look at, intoxicating to smell, and heavenly to sip!