Erin

Yun Nan Dian Hong Black Tea Full-leaf from Teavivre

Erin drank Yun Nan Dian Hong Black Tea Full-leaf by Teavivre

Very nice. I think people who favor green tea, but want to venture out to more black teas would really like this one.

1st steep- very mild, vegetal like green tea.
2ns steep- more of the maltiness of traditional blacks.
3rd steep- still very dark, a slight astringency coming through this time. But still getting a bit of the vegetal.

2013-01-28 11:19:19 -0500

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Anthony Bazic 2013-02-07 15:42:18 -0500

Yunnan teas are probably the most famous Chinese teas known for its earthy, complex and almost peppery like spicy notes. I’m glad you loved this type of Yunnan tea, its quite like drinking Pu-Erh yet its not as minerally or earthy but has a good balance. Love teas like this, naturally flavored so there really nothing else you can put in it.

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Still consider myself a novice tea drinker. Started with Teavana teas about 10 years ago (back when they only had a few stores, still prioritized a knowledgeable staff & better quality tea over high-pressured sales). Definitely looking forward to moving onward & upward from there! So happy to have found a web site with good information!

I prefer strong teas, with a lot of flavor/body, over the more delicate ones. I usually drink tea sweetened.

Since I consider taste (likes/dislikes) to be extremely subjective, I do not usually score teas. And below are a few words about my preferences, so if anyone happens to be reading a tasting note, they can see how my likes/dislikes may align with theirs:
-Prefer black over green teas.
-Prefer flavored teas over unflavored.
-Prefer fruit flavors over floral.
-I can appreciate a spicy flavor profile
-But I not like pepper in tea, so do not like most chais.
-I do like the mildness of white teas, but not so much the “vegetal” taste. I do not like my tea to taste like I just mowed the lawn.

I am very interested in the scientific, historical, and business sides of the world of tea as well. If anyone has any sources of information on these topics, I would be very grateful to be pointed in the right direction. I am a plant scientist by trade (including a very small amount of work involving tea).