I steeped this twice today and rather enjoyed it but now that it’s gone I can’t remember what it was that made it so good.
Guess I’ll just have to buy more?
“Sipdown! (206) I steeped this twice today and rather enjoyed it but now that it's gone I can't remember what it was that made it so good. Guess I'll just have to buy more?” Read full tasting note
“I made this so I could try a side-by-side comparison with the TTC Hong Yun. Ultimately I have come to the conclusion that I enjoy both Hong Yun teas. I can tell there is a difference between the...” Read full tasting note
“Many thanks to *Stacy* for sending this to me. An order with you will be placed in the near future! *Dry leaf aroma:* Grape, peach, honey *Dry leaf appearance:* Largeish leaf. Pretty consistent...” Read full tasting note
“Yum yum yum! This is delicious! Like apricot drizzled in honey! This tea + a scone would be heavenly. Certainly a tea to enjoy at afternoon tea! So smooth! Oh, and bonus, it resteeps amazingly! ” Read full tasting note
Our Hong Yun Black originates from Yuchih in Nantou, Taiwan. This fully oxidized tea is lightly roasted and AAA graded. Hong Yun Black utilizes the Hong Yun #21 varietal, which was recently developed by the Taiwan Research and Extension Station. This rare varietal is a cross between wild Assamica and Keemun. Sweet fresh apricot and honey notes dominate but are not overwhelming due to the contrasting malt notes. This tea is sweet, light, and strong. Oak, raisin, and roasted barley notes are also present. Hong Yun Black is not eligible as a free sample.
Ingredients: Taiwan Black Tea
Recommended Brew Time: 3 minutes
Recommended Amount: 2 teaspoons of tea for 8oz of water
Recommended Temperature: 212 F (boiling)
For more information, please visit www.butikiteas.com.
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Yun Nan Dian Hong Black TeaTeavivre
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Yun Nan Dian Hong Black Tea – Golden TipTeavivre
Yun Nan Dian Hong Black Tea Full-LeafTeavivre
2009 Hong YunLiming Tea Factory
I made this so I could try a side-by-side comparison with the TTC Hong Yun. Ultimately I have come to the conclusion that I enjoy both Hong Yun teas. I can tell there is a difference between the two but it is so minimal that I can’t pinpoint what exactly it is. At the end of the day, the two are close enough that I would be happy with either or. Thank you Cavocorax for the chance to try both of them!
Many thanks to Stacy for sending this to me. An order with you will be placed in the near future!
Dry leaf aroma: Grape, peach, honey
Dry leaf appearance: Largeish leaf. Pretty consistent leaf size
Wet leaf aroma: Fruit intensified, new sweet spice aroma not present in dry
Liquor: Dark,clear orange.
Liquor aroma: wet leaf, less intense
Taste: Fruit and malt cooperate perfectly. Spice is present too. Reminds me of lighter Oriental Beauties. very pleasant
Note 1: Messed up first two steeps, this is a very delicate tea!
Note 2: I think this will make a wonderful cold steeped tea once I finish gongfu
Overall: A lighter black tea that should appeal to oolong and black tea lovers alike. Similar profile to a good Oriental Beauty with some malt.
Flavors: Fruity, Malt
I’m loving this tea lately. It’s kind of like a cross between our Premium Taiwanese Assam and our Taiwanese Wild Mountain Black except that it would be a much stronger version of PTA. It has a bit of a stronger maltiness but yet also has the sweetness that is present in the Taiwanese Wild Mountain Black. Very interesting. I overleafed a bit so I am getting a nice burst of malt, very close to astringent but not quite. There are some lovely honey, stone fruit, dark chocolate, and fresh baked bread notes. I’m also getting a slight earthiness and some raisin notes. Absolutely delicious!
Lately, I have been all about gardening. This year I planted a nice box of cabbage, basil, tomatoes, and arugula. I also planted a smaller raised box of jalapenos, tomatoes, basil, and arugula. Each year, I will be adding a new box and fruit tree in our backyard until we have too many fruits and veggies. I also planted a pear tree and a bunch of flowers this year. Yesterday, my first jalapeno was harvested and I made some nachos with homemade salsa and guac. So good! Will be starting composting soon. Very excited to get back into gardening after taking a break last year. Anyone else into gardening?
hmmm first tasting note and i am SO not in the right frame of mind to be doing this. I wanted to try this one because stacy’s notes mention that “This rare varietal is a cross between wild Assamica and Keemun.” I tend to really enjoy both keemuns and assams so what the heck!
taking this out of the bag it was like WOAH! FRUIT! a sharp contrast to the 1989 Suncha i had just opened as well lol brewing this up, my first sips where very reminiscent of a taiwanese assam but not. There are fruity honey, sweet apricot sort of notes here, but then there’s a secondary taste which keeps this from being too sweet and too much like some of the teas from TTC that i like occasionally. teh after taste in my mouth from this one reminds me a bit of raisins and barley…not really a “malty” tea but there’s a memory there of malt.
over all, i’ll likely pick up more of this in the future to try out some more – maybe a gaiwan session, as today i just went with western brew.