"Drunk on Red" Sun-Dried Feng Qing Black Tea Mini Cake * Autumn 2012

Tea type
Black Tea
Ingredients
Not available
Flavors
Cream, Malt, Orange Zest
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Scharp
Average preparation
205 °F / 96 °C 0 min, 30 sec 4 oz / 118 ml

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2 Tasting Notes View all

  • “5/14/14 I had fun and tried a little bit of this today. The leaves are very tightly compressed into the cake so I was very gentle in chiseling some off with my pick. Used about a teaspoon and a...” Read full tasting note
    Lee 238 tasting notes

From Yunnan Sourcing

Second in our “Drunk on Red” series, this year’s production is composed of Autumn flush Feng Qing material. The tea is picked, wilted, fried, bruised by rolling, wet withered under the soon and then finally sun-dried completely. The resulting taste is smooth and sweet with expansive cha qi. Yunnan large leaf varietal sun-dried black tea can be aged for several years with subtle changes occuring every 3 to 6 months.

“Zui Hong” aka “Drunk on Red” is a fat little mini cake made by hydraulic press and wrapped 10 cakes per bamboo tong.

100 grams per cake (10 cakes per bamboo tong)

Autumn 2012 harvest

About Yunnan Sourcing View company

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2 Tasting Notes

238 tasting notes

5/14/14
I had fun and tried a little bit of this today. The leaves are very tightly compressed into the cake so I was very gentle in chiseling some off with my pick.
Used about a teaspoon and a half in my little 4 ounce gong fu pot. Using 205F water.
1. 15" rinse
2. 15" smells very good, a light malt, bit of orange cream,,,liquor is a golden sun-orange color.
3. 30" tastes like nice black tea. no bitterness or astringency,,,very tasty.
4. 30" light orange cream flavor, bit of malt,,not so much layered flavor yet but very mild and delish. Leaves have completely opened up now and are a muddy brown color.
Very good and I like mini cakes,,,they are cute ;) lol
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7/11/14
Chiseled off some tea from this cake this morning. I rinsed the chunks and leaves that I was going to brew with room temp purified water. Then brewed Western style with about 2 heaping tsp tea in a 2 cup pot. 195F water for 3 minutes.
Liquor is a nice deep auburn red color and smells malty. I like this tea, has no bitter or astringency and just good old cream, malt, and a touch of orange flavor. Well-balanced easy drinking tea in a fun little cake.
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8/2/14
Chiseled off a bit of this today for a couple of cups. Brewed Western style in 8oz cup size pots. Did an immediate rinse with room temp water then brewed in 190F water for 3 minutes. The tea is so tightly compressed that the leaves come off in some chunks and some dust so the tea changes flavors because of this. I brewed one cup with more chunk pieces and one cup with smaller pieces and flakes. Right now I am drinking the cup that was more chunky and it is good with flavors of orange zest and subtle malt and cream. The cup with smaller pieces actually has more depth and gives off more cream notes on the nose. Both examples are good black tea with no astringency or bitterness, only a note of orange zest with a nice balance.

Flavors: Cream, Malt, Orange Zest

Preparation
205 °F / 96 °C 0 min, 30 sec 1 tsp 4 OZ / 118 ML

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