(Free sample provided by Teavivre. Thank you!)
My schedule is being quite hectic lately, so I don’t have much time and inspiration for writing notes and reviews. However, I was really impressed with this tea, so I decided to scrap up my tasting notes and write a note.
Dry leaf: 3 gr
Water: 250 ml at 85 Celsius
Number of infusions: 1
Steeping time (in minutes): 3
Dry leaf gives away impression of hay being stacked in sunny summer day (if you’ve done it you know what I’m talking about) with mild citrus and molasses edge. I’ve drank a few good Dian Hongs in past couple of years, but this one is the most tippy of all teas I’ve had an opportunity to try. Dropping leaves in pre-heated teapot reveals more malty notes.
Tree minute steep seems to give a rather deep red infusion, almost like that of ripe Pu Erh. I’m getting the feeling that 3 minutes was a bit too much, but it doesn’t matter. Placing my nose over steaming cup reveals rich caramel-molasses and citrus notes with smooth finish.
If Teavivre’s Ripened Aged Pu-erh Mini Tuocha is intensive as espresso (check out my note), thank this tea has intensity that of a coffee. Right after swallowing a starchy dryness builds up in the throat and peppery note covers the tongue. A few sips in and I can sense some flowery hints in the background. Just delicious!
Unfortunately I didn’t have time to resteep it.
Dry leaf: 3 gr
Water: 200 ml at 85 Celsius
Number of infusions: 5
Steeping time (in minutes): 2, 3, 4.5, 5.5, 7
Deep and clear red hue, typical for black teas. Wet leaf has initial citrus aroma that quickly turns into impression of wet hay and (mulja) with flowery hint that sits in between.
First sip is deep and slightly minty. Right after swallowing tongue gets covered with peppery sensation – a Yunnan black tea trademark. Few sips in and I could feel that my throat is getting a bit dry and sore.
Second infusion came out identical to first, only with amped peppery sensation. Nice.
This is where I accidentally left it to steep for additional 30 seconds (I was doing the dishes). This infusion was just a little bit weaker than previous but still it was one impressive cuppa. Peppery taste just can’t seem to dissapear and that’s where I got the idea to pair this tea to something like well seasoned red meat. I just hope it doesn’t slip from my mind by than.
Again, a little bit lighter infusion, both in terms of taste and color, from the previous one. Seems like pepperyness is starting to let go since it was a little bit too strong for my taste in previous steep. Somewhere at the finish I’m starting to get a real nice sweetness to it. Makes me think of Bailin Gongfu black tea.
And this is where I’m calling it a day. I drank 1 liter of tea, and even if I went for another cup or two I would certainly enjoy it, but my stomach is calling shots here. Last, fifth infusion was (again) lighter than previous but the sweetness kept its magnitude and peppery sensations seems to be totally gone.
Magnificent tea. Honestly, I thought I’ll stop after third cup but it turned out to be quite a surprise, from deep and complex character to sweetness in the end… Oh, and not to forget that peppery bite. Not to mention that this tea is really cost-effective, I might get a bag of this in my next order.