Sugar Glider 2017 Jingmai Dianhong Black Tea

Tea type
Black Tea
Ingredients
Not available
Flavors
Plums, Sugar, Sweet Potatoes, Thick, Yams
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Roswell Strange
Average preparation
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From Bitterleaf Teas

As the name would suggest, this Dianhong black tea offers plenty of sugary sweetness up front. Using fall material, it strikes a balance between quality and affordability, making it an exceptionally smooth daily drinker.

Made from mixed picking (old and young tree) Jingmai fall material, this tea was comes from a family that has been producing black tea for many years and demonstrates the results of quality processing. Our belief is that black tea that has been oxidized and processed with proper equipment is almost always superior. As more and more farmers in Yunnan pick up on the trend of producing dianhong, most rely on imperfect and inexperienced methods of processing their tea using sun baking/drying (shaihong), often labelling it as “traditional” as a means to compensate for its quality deficit.

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4 Tasting Notes

89
495 tasting notes

2018
212F, 2min, 12 oz
Dry leaf smells like sweet potatoes. Big twisty leaves.
Yammy, sugar, thick and coating, plums?
Long lasting (at least 3 steeps), big flavors, great black tea! I really enjoyed it.

Flavors: Plums, Sugar, Sweet Potatoes, Thick, Yams

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8720 tasting notes

Drank a bit of this in the park on Sunday, grandpa style, with some ginger/cream flavoured macarons as my nibblies…

Basically, I just brought a teacup with me and a few grams of tea along with a thermos filled with hot water and I brewed straight in the teacup (topping up with water from the thermos as needed). It worked surprisingly well, and allowed me to get out of my stuffy apartment and enjoy the gorgeous weather a little bit more.

The tea is pretty thick and full bodied, with a bit of a creamed honey, molasses, and sweet potato sort of profile that worked well with the sweet macarons and sort of nicely complimented the ginger and cream notes. The ginger was a little bit strong, so it did overpower the taste of the tea as the leaves were brewing out and not steeping at full strength, but it was a lovely experience regardless.

Photos: https://www.instagram.com/p/BxH64gcnnHZ/

Don’t ask me why the macarons are blue when they were ginger flavoured; I couldn’t tell you…

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