Dian Hong-Broken Standard (AKA Dian Hong-Yunnan Black Tea-Broken Black mixed with Tender Gold Buds)

Tea type
Black Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by TeaEqualsBliss
Average preparation
205 °F / 96 °C

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7 Tasting Notes View all

  • “I love Dian Hong. The leaf smells malty and that is not lost in the cup. The main flavor is browned cocoa. There is a little roastiness in the background that gives it the browned note. The second...” Read full tasting note
    91
    ks6 1294 tasting notes
  • “This has gentle Yunnan Black notes with a cocoa powder type taste to it and a Golden Buds type BANG mixed in. It's slightly floral and fragrant as well as slightly fruity and even has a spec of...” Read full tasting note
    83
    teaequalsbliss 6770 tasting notes
  • “ESGREEN delivers again! This slightly broken, generic looking Dian Hong is very smooth and sweet with subtle blooming notes and distinctive peppery coating over the tongue. I enjoyed three...” Read full tasting note
    90
    kOmpir 67 tasting notes
  • “After the disappointment with the Huangshan Maofeng, I made sure to wait a while before tasting this for the first time. The first session took place a week or so ago and the pu'er aromatics were...” Read full tasting note
    Cody 64 tasting notes

From ESGREEN

This black tea is made of old Yunnan tea bush material. The quality is really good and could be easily re-steeped for over 3 times.

It is ideal for for making fruit tea. Cost effective.

Grade: Standard

Tea Leaf
The tea leaves are in dark brown color and mixed with gold downy buds.

Aroma and Taste
Rich aromas of fruit with floral fragrance. When brewed, the leaves are spread and gradually change into dark red color.

The liquor is in bright orange color. It tastes smooth, mellow with mildly sour fruity note. It is different from the golden buds Dian Hong which is often giving a thick milky flavor. This tea is fresh and fruity.

Highly recommend using this tea to make fruit tea by mixing it with fruits. Both taste and aroma are quite match.

About ESGREEN View company

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7 Tasting Notes

91
1294 tasting notes

I love Dian Hong. The leaf smells malty and that is not lost in the cup. The main flavor is browned cocoa. There is a little roastiness in the background that gives it the browned note. The second cup shifts gears. The first cup flavors step back and allow straw and horse tack to come into play! These are not heavy notes like in puerh but they were definitely there. Third cup changes again – very sweet and the taste is milk chocolate with fruit notes. I really liked this one.

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83
6770 tasting notes

This has gentle Yunnan Black notes with a cocoa powder type taste to it and a Golden Buds type BANG mixed in. It’s slightly floral and fragrant as well as slightly fruity and even has a spec of sourness in there – almost like sour milk – but not enough to be disturbing. It works! The after taste that lingers contributes an oh-so-slight bit of smoke.

This is different but good!

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90
67 tasting notes

ESGREEN delivers again!

This slightly broken, generic looking Dian Hong is very smooth and sweet with subtle blooming notes and distinctive peppery coating over the tongue.

I enjoyed three steeps (3 gr, 250 ml 95C, 3m-4m-5m) and all I can say that this is by far the most cost-effective Dian Hong I stumbled upon. It’s very smooth and gentle, lacking any harsh body notes that can be sometimes found with this tea. In first steep you get medium-full body with nice potato sweetness and blooming undertones of gardenia and trademark of Yunannese black tea – peppery coating on the tongue. In following steeps this tea develops lighter but still smooth and even sweeter body. It reminds me of ESGREEN’s broken grade Keemun, humble looking but very rich and appeasing.

Will backlog later with gaiwan.

K S

I agree. This is pretty awesome stuff. My favorite from Esgreen so far – except maybe the bamboo dark tea, that was pretty neat too.

kOmpir

Although I’m a big Yunnan black tea fan I have to give an extra credit to ESGREEN’s Keemun. I’ll be getting both soon, though.
Liu An was an interesting experience, but I fear that I might find out that I don’t really like it if I get it, making me stuck with a pound of tea.

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64 tasting notes

After the disappointment with the Huangshan Maofeng, I made sure to wait a while before tasting this for the first time. The first session took place a week or so ago and the pu’er aromatics were mostly absent at that point. Today I re-tasted this Dian hong and could not detect pu’er tainting, but still came to the same general conclusion: I am not a fan.

It is completely possible that I’m being a spoiled brat after tasting the two top grades of Dian hong first (specifically Verdant Tea’s “Golden Fleece” and Teavivire’s “Golden Tip”) before drinking the lower quality stuff. But indeed, this is low quality stuff. Just from the dry leaves I can see all kinds of random treasures that shouldn’t necessarily be there and provide inconsistency: tons of twigs and off-color leaves/stems. The wet leaves provide more insight: to one extreme, a green-colored stem-bud combination that seemed to have escaped processing all together, and overly processed broken leaves to the next extreme. They smell somewhat artificial and highly pungent, masking the yam-like qualities Dian hongs are known for. Subtle aromas of chocolate and malt are present, but I am left grasping for them when it comes to the liquor.

The liquor is ruddy and cloudy in all but the first steep, which has decent clarity. The flavor is aggressive and potent, which by itself is not terrible, but it’s much too metallic for me and leaves a drying aftertaste. There are some nice peppery notes available that are enjoyable on their own, but I can’t really find a base for all the rough flavors floating around, making the brew seem unstable. I can imagine this might be decent to use as a blend as ESGREEN suggests in their description, perhaps to add depth and roughness, but I find it unpleasant on its own. Given a current price of less than four dollars per two ounces, I suppose I shouldn’t complain.

Preparation
205 °F / 96 °C
K S

This one I enjoyed quite a bit. I agree it is no golden tips but then it isn’t supposed to be. As an everyday Yunnan I thought it was very good.

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