Yunnan Dianhong Black Tea Bending Gold Buds Special Grade

Tea type
Black Tea
Ingredients
Black Tea
Flavors
Baked Bread, Dark Chocolate, Flowers, Herbaceous, Honey, Malt, Mint, Sweet Potatoes
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Bluegreen
Average preparation
Boiling 0 min, 30 sec 6 g 39 oz / 1153 ml

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  • “This was another sample given in return of an honest review. the leaves in the package are beautiful, small handmade balls, and they look beautiful. the fluff on the leafs are wonderfully...” Read full tasting note
    65
  • “This is one of the several free samples generously sent to me by AprTea, a new Chinese tea vendor located in Anxi (Fujian, China). I much appreciate both the samples and the fact that we seem to...” Read full tasting note
    87

From AprTea

Chinese Yunnan Dianhong Black Tea Bending Gold Buds Special Grade

Yunnan Dianhong tea (云南滇红), Its shape has its own specific specifications, Black tea body, color and mix thoroughly, after brewing soup bright red color, gold ring prominent, fresh and aroma, strong taste, rich and irritating, leaves red and bright, with milk is still more Strong tea flavor, brown, pink or turmeric bright, with strong, strong, fresh for its own characteristics.

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2 Tasting Notes

65
24 tasting notes

This was another sample given in return of an honest review.

the leaves in the package are beautiful, small handmade balls, and they look beautiful. the fluff on the leafs are wonderfully preserved, and make the balls look silky and shiny. there is a wonderful honey and clover smell, mostly honey.

once again im using the glass brewing vessel as not to alter the taste in any way. i used the entire 7.5 grams in the sample, and 8 oz of boiling water. initial brew is 25 seconds before i start the pour, each infusion will add 10 seconds to the previous brew.

the tea is a light brown, not really any red. it smells faintly of sweet potato.
after letting it cool enough to drink, the first impression is that this tea, like the last i tried, is nice and smooth, and the flavors are light, as is normal for a tippy tea. flavors are nice and balanced. The main flavors i get are sweet potato, with honey and a faint hint of cocoa.

on the second brew, the color is deeper brown, and still smells of sweet potato. the flavor shifts more toward sweet potato, but not much, and a little more cocoa. still smooth, and only light bitterness, only a hint.

third steeping the sweet potato is now almost completely gone, now leaving cocoa, a bit more bitterness, though still not much.

i will stop the review here, as the tea is becoming… not unpleasant, but not as enjoyable to drink.

Preparation
Boiling 0 min, 30 sec 7 g 8 OZ / 236 ML

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87
116 tasting notes

This is one of the several free samples generously sent to me by AprTea, a new Chinese tea vendor located in Anxi (Fujian, China). I much appreciate both the samples and the fact that we seem to have gotten another quality vendor of Fujian and other Chinese teas, of which I am a big, big fan. The collection of samples came in simple but visually appealing sample bags packed in a cardboard tube. I actually like their design that is minimalist with a touch of a faded antique style: it’s practical, tasteful and good for the environment.

The tea itself consists of visually pleasing golden snails, quite uniform in size and color. This is the tea that is well suited to gongfu. I had three infusions and all of them gave something new. The aroma was the one that you often get from a good Yunnan tea with honeyed sweetness and malt.

The first steep was short (10 seconds) and the tea came out quite mild, with the notes of baked bread, sweet potatoes, honey, hay, malt and wild flowers. It came out as very fresh and authentic , i.e. “real”. I increased the second infusion to 25 seconds and the tea aquired a pleasant bitterness , metallic and minty notes. The bitter chocolate aftertaste lingered for a long time. The third and final infusion (25 sec) gave me a very mellow tea with all kinds of muted sweetness and barely a hint of bitterness.

Well, I liked this tea quite a bit. It tastes very “real” and three-dimensional and responds well to experimenting with a gaiwan. On the negative side is that I am not a big fan of a strongdark chocolate bitterness and that this tea does not give you a lot of quality infusions, both of which is not that uncommon in dianghongs.

I am really looking forward to trying other samples from AprTea.

Flavors: Baked Bread, Dark Chocolate, Flowers, Herbaceous, Honey, Malt, Mint, Sweet Potatoes

Preparation
Boiling 4 g 70 OZ / 2070 ML

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