I admit I purchased this tea out of curiousity, a purchase review stated that it was a tea they had been looking for and had finally found after trying 30 suppliers. I was wondering what would be the draw for this person. Having had it using gongfu method twice I can say this is an intensely sweet and resilient black tea. I got many steeps with stewed apricot citrus and sweet cherry notes mixed with molasses on top and a nice deep base with cocoa, malt, and coffee, mixed with leather and earth. At times there are mole spice notes of cinnamon, chili and thyme, and baked goods notes ranging from charred crust to butter pastry. The tea is intensely sweet in its early steeps. It almost gave me a sugar headache! Altogether quite enjoyable.
It can be found here:
Sample sizes: http://www.aliexpress.com/store/product/Promotion-of-high-grade-tea-Yunnan-Dianhong-2014-2-bags-Free-shipping-Buy-more-get-more/723612_2012109496.html
Full size. . http://www.aliexpress.com/item/Free-Shipping-Yunnan-Fengqing-Dianhong-tea-lily-bud-straight-gold-Dianhong-single-premium-congou/1743139133.html
The dry leaf smells of fruit and cocoa and are mostly long flat blades with a mix of golden buds and longer dark chocolate brown blades at about a 50/50 mix.
I used 2.5g of leaves in a 140ml gaiwan at 95°C.
The tea had a red toned copper, slightly peachy colour with a yellow gold ring around the edges.
45s Scent: cocoa,hints of smoke and roasted notes, stewed fruits, apricot, red fruit and citrus notes.
Sweet and spicy up front with cocoa and darker malt notes underneath with molasses and hints of roasted notes with a touch of char. Stewed apricots, hints of citrus, and sweeter red fruits up front. It’s interesting because I under leafed this yesterday (2.5g/200ml) and got more leather, earth notes which are pretty well hidden in this steep and the tea was brisker. There is a faint hint of leather in the deeper base notes. Savoury spice notes, hinting at a mole sauce with cinnamon, hints of thyme and chili. In general very sweet with a rich deep base that may appeal to coffee and shou puerh drinkers. The tea has a good dose of caffeine and a hint of briskness with a thick rich texture on the tongue.
30s scent: similar to above with stronger malt tones
Cocoa,molasses,apricot, hints of sweet cherry,less citrus, malt, hints of charred crust,creamy buttery pastry, hints of coffee, mole spice, very sweet lingering aftertaste. Thick dense texture on the tongue with a light briskness creating a cooling texture on the tongue.
40s. Scent: cocoa, red fruit, molasses, malt, apricot, hints of pastry.
Cocoa, apricot, red fruits, citrus notes, molasses, malt, butter pastry, coffee , mole spice and hints of earth and leather, less intensely sweet.
60s indistinct cocoa, molasses, fruit mix.
Apricot, cocoa, molasses ( very sweet again), hints of butter pastry, coffee, malt, cinnamon, hints of earth and leather, and a tarter cherry note.
100s. Scent similar to above
Tarter with malt and red fruit, cocoa, fading molasses, citrus notes some cinnamon.
160s. Similar to above with a slight grain note and some briskness.
240s weakening with molasses fruit and artichoke.