While I have a very well trained palate when it comes to black teas, I have to say that I don’t always have the vocabulary to back that up. I have similar issues with describing wines and whiskey, even the ones that I love. I’ll try to do my best though.

Dian hong teas have been my daily drinkers for the last 5 years, and pretty much the tea that made me a tea junkie. I’ve only recently started looking past my local vendors and this tea was part of my first YS order based off of a reddit recommendation. Oh boy, it sure did not disappoint.

Even though I’ll often have yunnan blacks western style, I decided to steep this in my gaiwan. I used 5g of tea in a 150ml gaiwan, starting off with a flash steep and moving slowly up to about a minute. I got 8 really good steeps out of this one. It started off with a light golden colour, becoming darker and perhaps the strongest in flavour on the 3rd and 4th steeps. Absolutely no astringency and hints of caramel and a bit earthy like a ripe puerh. The malty flavour that I love about yunnan blacks is definitely there too.

Most definitely one of the best yunnan blacks that I have ever had. This will surely be a repeat order. Looking forward to trying this western style too.

Flavors: Caramel, Earth, Malt

205 °F / 96 °C 5 g 6 OZ / 170 ML

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8 years since I started the journey down this rabbit hole. My everyday drinker currently is a Dian Hong and overall I do enjoy hongcha a lot. Have developed a taste for aged sheng that isn’t healthy for my wallet.



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