Hand Curled Golden Buds Dianhong

Tea type
Black Tea
Ingredients
Yunnan Black Tea
Flavors
Cream, Honey
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Lily Duckler
Average preparation
195 °F / 90 °C 1 min, 30 sec

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12 Tasting Notes View all

  • “Sipdown, 144. Today was a rough day at work, and I didn't get to sit down and drink a cup of tea until the very end of the day. I was very grumpy about the whole thing, so I wanted a comforting...” Read full tasting note
    91
    dinosara 1979 tasting notes
  • “I like the new tasting note format. This time I brewed this tea in a Gaiwan, Gongfu style. And suddenly the whipped cream flavor came out. Startling and nothing that I've ever encountered in a tea...” Read full tasting note
    97
    NofarS 393 tasting notes
  • “Welcome to day 2 of *little terri's Ultimate sipdown Extravaganza!* I'm starting my day with a sipdown gongfu session with this tea, from last may's reserve TOMC. This is a golden dian hong,...” Read full tasting note
    Terri HarpLady 2971 tasting notes
  • “My first bundle of reserveclub tea from verdant tea. I was in the mood for some dian hong. Since i already have some Moijang golden buds dianhong from yunnan sourcing i knew more or less what to...” Read full tasting note
    90
    Dagwed 234 tasting notes

From Verdant Tea (Special)

Verdant Reserve Club – May

This labor-intensive hand curled Golden Buds from Yunnan is part of the small buds early spring picking, yielding an intensely packed brew. While our Golden Fleece keeps us quite satisfied, we really wanted to explore the extravagant outer bounds of what Dian Hong can be. The hand-curled processing on these fine buds yields a thicker mouthfeel and unique chocolate notes that are entirely new to our Dian Hong vocabulary.

The aroma of this tea is buttery like flaky pastry and rich like chocolate, immediately evoking chocolate croissant. The early steepings are delicate, velvety exercises in subtlety of texture and aftertaste above flavor. Heavy whipping cream vanilla notes come through strong with bright and juicy clover honey. Later steepings reveal the chocolate elements, more akin to fine white chocolate in their tempered creamy quality.

About Verdant Tea (Special) View company

Company description not available.

12 Tasting Notes

91
1979 tasting notes

Sipdown, 144. Today was a rough day at work, and I didn’t get to sit down and drink a cup of tea until the very end of the day. I was very grumpy about the whole thing, so I wanted a comforting tea. I actually drank a session of this gongfu this past weekend, which I didn’t log but was delicious, and I was left with a small amount that would work for a western brew. I didn’t plan to drink it up today, but it seemed like it might help me feel better.

Mmmm, just smelling this made me really happy. I love super tippy golden bud Yunnan teas, and this definitely fits. Brewed western style it is somewhat more chocolatey than gongfu, which I don’t normally associate with Yunnans. Sweet and malty and just all around tasty. I will have to drink a cup of Golden Fleece tomorrow to compare.

Preparation
Boiling 3 min, 0 sec
Terri HarpLady

I still have some of this as well. I haven’t been drinking my tea club selections as much lately. Only so many hours in the day…

Dinosara

Yes, I always feel like I’m neglecting them. I have a new gaiwan coming in the mail so I am going to totally get into the spring greens soon.

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97
393 tasting notes

I like the new tasting note format.
This time I brewed this tea in a Gaiwan, Gongfu style. And suddenly the whipped cream flavor came out. Startling and nothing that I’ve ever encountered in a tea before.
I wish that Verdant still stocked this. Apart from this being one of the most beautiful teas that I’ve ever seen, I really love this flavor profile, and I haven’t gotten it from other dianhongs.

Flavors: Cream, Honey

Terri HarpLady

I think I still have some of this :D
Looking forward to drinking it!

NofarS

I envy you so much! This tea has been an experience. Western style it’s not very different from Golden Fleece, but Gongfu brewing has really coaxed out some interesting flavors from it. Will savor it for as many brews that I can.

Lily Duckler

We’re keeping our eyes open always for beautiful teas like this – as soon as we find another, you can be sure we will bring it in to share with you!

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2971 tasting notes

Welcome to day 2 of little terri’s Ultimate sipdown Extravaganza!
I’m starting my day with a sipdown gongfu session with this tea, from last may’s reserve TOMC. This is a golden dian hong, rolled up into the bi luo style, with a dry aroma that is lightly earthy & creamy, & brings to mind milky milk chocolate. I put it in the hot little teapot & let it sit for a moment to warm the leaves, & the aroma bloomed into honey & canned condensed milk!
5G + 4oz (rinse) X 15/30/45/60 sec.
I like to do my gongfu sessions in rounds of 4, back to back, so that I can see the color of the steepings, side by side, & taste them that way as well.
This first round presented an immediate yunnan thick mouth, light cream & honey, & the 2nd cup was, “Oh yeah, Baby! Bring on the milky cocoa!” My favorite cups were 3 & 4, a rich & substantial cup of honeyed deliciousness, with a growing tongue tingle.
2nd round: 1.5/2/2.5/3 minutes
This set started out a deep mahogany, so rich, thick, & satisfying. As the bass note expanded, the cream faded away. In the final cup there was a hint of bitter wood.
3rd round 4/5 min
I only did 2 cups, as the color & flavor have faded down to a pale caramel color & I was ready for a change.
This brings my total to 397.

Anna

397. I can’t even. What are you all DOING.

Sil

LOL you need to move here so we can “share” with you more readily anna…

Anna

http://www.unnecessaryquotes.com/

That “share” is either an unnecessary quote… OR A TEA-RELATED THREAT!

Sil

the latter mwahahahahahaha

Terri HarpLady

Anna, I can gladly send you a sample of everything in my cupboard! :)

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90
234 tasting notes

My first bundle of reserveclub tea from verdant tea.
I was in the mood for some dian hong. Since i already have some Moijang golden buds dianhong from yunnan sourcing i knew more or less what to expect.

6.5g / 220ml Zhuni yixing.
1m @ 80C
2m @ 85C
3m @ 85C

The taste is the same. But without a side by side brewing i cant say if its the same tea.

It however is very nice. Sweet honeytones in the first cup. Then it turns more chocolately and malty for the second and third cup.

From experience i know that this tea is better suited for gong fu brewing to bring out the most of its flavours. But with a sick 4year old i opted for the easy pot. :)

Preparation
180 °F / 82 °C 1 min, 0 sec
Terri HarpLady

I hope the little one feels better soon! :)

Dag Wedin

Thank you! She is better this morning but very tired. Soon she will be her usual tornado self :)

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78
532 tasting notes

My first Reserve Club tea from Verdant. I generally like a black tea but I can’t drink them unsweetened so usually gongfu is a no go so I guessed at a Western brewing time and I think I may have oversteeped at 2 minutes. Even with more sugar than normal, there is quite a bit of bitterness. Other than that, this tea tastes slightly bread-y to me, with strong honey notes.

I only drink 2 pots of tea over the day at work so I’ll likely be drinking this for the next 2 days probably. I think I should be able to get 4 steeps out of it anyway. Looking forward to trying the white tea that came this month, though both pu’erhs will likely go into the Traveling Tea Box when it gets to me.

Preparation
205 °F / 96 °C 2 min, 0 sec
Dag Wedin

If you do western brewing then try ca 1.5g/100ml.
And do three infusions, 1m/2m/3m @ 80-90C
Should yield a nice sweet result.

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