Dian Hong Congfu

Tea type
Black Tea
Ingredients
Black Tea
Flavors
Baked Bread, Fruity, Malt, Tannic, Dried Fruit, Earth, Honey, Mineral, Raisins, Smoke, Caramel, Cocoa, Lemon Zest, Metallic
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by LiberTEAS
Average preparation
205 °F / 96 °C 3 min, 0 sec 6 g 8 oz / 250 ml

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20 Tasting Notes View all

  • “Backlog: I am simply in awe of this company. The black teas they offer are so good. And they not only taste good, but the leaves are absolutely gorgeous. These are artistically crafted teas...” Read full tasting note
    96
    LiberTEAS 4846 tasting notes
  • “For our Dian Hong Congfu, the dry leaves greet you with a smell of sulfurous dried peaches, the ones you bought last summer and left forgotten in the back of your pantry until now. They’re still...” Read full tasting note
    84
    SnootyTeaPerson 90 tasting notes
  • “Backlog. Sipdown. I had a uneven session with this tea. I started with half the sample 5g in 100ml gaiwan and 200F water. Dry leaf smells malty and bready. 10s-fruity, little too light in...” Read full tasting note
    hawkband1 291 tasting notes
  • “I gongfu steeped this and got this Dian Hong to produce some excellent sweet apricot, malt, molasses, and mineral flavors. The flavor is full force (though I did ratio on the high side), and got a...” Read full tasting note
    awkwardsoul 1230 tasting notes

From Joseph Wesley Black Tea

At the foot of the Himalayas in southwestern China the great tea masters of the Yunnan Province have been hand crafting some of the world’s most unique teas for centuries. Yet, not until the 20th century did this region produce the unique Dian Hong Gong Fu (Yunnan Black) tea. Joseph Wesley’s Black Tea No. 4 is a spotlessly clean representation of this now famous tea. With its crystal clear red liquor, beautiful golden buds, robust and malty taste and its exquisite construction, Joseph Wesley’s Black Tea No. 4 is as much a work of art as it is a delicious tea.

About Joseph Wesley Black Tea View company

Company description not available.

20 Tasting Notes

96
4846 tasting notes

Backlog:

I am simply in awe of this company. The black teas they offer are so good. And they not only taste good, but the leaves are absolutely gorgeous. These are artistically crafted teas using nothing but the camellia sinensis leaf. No extra ingredients to make the tea look pretty. It looks good on its own.

This tea is a bit more astringent than the previously reviewed Bai Lin Congfu Black from this company. It has a nice malty tone. Sweet with a very enjoyable “bake-y” sort of taste and that ‘chewy’ sort of texture. Whispers of smoke in the distance.

Bold and strong. Caramel-y and somewhat earthy.

Another MUST TRY from this company. Here’s my full-length review: http://sororiteasisters.com/2013/11/25/4-dian-hong-congfu-black-tea-joseph-wesley-black-tea/

Nicole/Tea-Historic

I soooo want to order from them. Soon.

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84
90 tasting notes

For our Dian Hong Congfu, the dry leaves greet you with a smell of sulfurous dried peaches, the ones you bought last summer and left forgotten in the back of your pantry until now. They’re still edible, but you might not want to serve them to anyone else–just in case. Once steeped, the hot water resusci-tea-tes the fruity scent and your peaches get a bit more lively. Happy zombie peaches.

The first infusion is a sweet golden cup to go along with your newly revived fruit basket. It hardly needs sweetener or milk, because that peach just… Full review here: http://snooteablog.com/2013/11/09/snooty-tea-review-joseph-wesley-black-tea-round-2/

Nicole/Tea-Historic

Zombie peach flavor. Not sure if that sounds good or bad… :)

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291 tasting notes

Backlog. Sipdown.

I had a uneven session with this tea. I started with half the sample 5g in 100ml gaiwan and 200F water. Dry leaf smells malty and bready.
10s-fruity, little too light in body/taste
I decided to add the rest of my sample. I knew that I had probably overleafed at this point, but I didn’t want 3g floating around. Probably could have tried it westren, but I thought why not?
10s- fruity, now fuller bodied, bit tannic (the overleafing)
10s- dark fruit, strong
I ended up getting another 10 steeps out of it before stopping. It was almost too strong at 10g. 7g was probably the sweet spot.
I wouldn’t get this again. Have to leaf pretty heavy otherwise it’s thin.

Flavors: Baked Bread, Fruity, Malt, Tannic

Preparation
10 g 3 OZ / 100 ML

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1230 tasting notes

I gongfu steeped this and got this Dian Hong to produce some excellent sweet apricot, malt, molasses, and mineral flavors. The flavor is full force (though I did ratio on the high side), and got a nice silky texture. A little bit of astringency at the final 9th steep, but no bitterness.

Full review on Oolong Owl http://oolongowl.com/04-dian-hong-congfu-joseph-wesley-black-tea-tea-review/

Preparation
1 g 0 OZ / 13 ML

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86
1662 tasting notes

I cold brewed this the other day. SO GOOD! A ratings bump is in order. I wish I’d known this over the summer. Even though it means forgoing multiple infusions, I say its worthwhile, for me. It all comes out at once. Syrupy molasses, with a lemon edge, but more intense than usual.
The only thing I dislike about cold brews is that the chill really sets in to the liquid. I’ve never been a fan of super cold drinks, even in summer. Yeah, a cold beverage is refreshing and nice, but I don’t want my throat frozen either. It isn’t a pleasant sensation. A lot of people I know feel differently, so to each their own!
Oh. and rating bump! just a tad

Fjellrev

Maybe try to let it sit for a while before drinking it so it won’t be too cold?

Indigobloom

I’ve done that, but I usually miss the sweet spot where its just perfect. And it takes a long time, longer than I expected it to. An hour should be enough, right? I wish it was haha

Fjellrev

Aww, that sucks. You’d think an hour would be enough! I wonder what microwaving would do to it?

Fjellrev

It makes me think of a former roommate of mine who disliked ice cream straight out of the freezer because it was too cold and solid, so she’d microwave it for like twenty seconds to soften it up a bit.

Indigobloom

I’m hesitant to microwave, as it has a few food smells (we’ve done everything to clean it… baking soda, vinegar etc and there are still residual smells).
I’ve been thinking maybe a mug warmer might work. I might ask for that as a bday gift or something, as it isn’t something I really “need” haha.
Or I could wrap a warm towel around it? Hmmm.

Fjellrev

A mug warmer/sleeve/towel may be the answer!

Indigobloom

Food (or tea?) for thought!! I need to experiment :)

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636 tasting notes

This was the afternoon tea for me today, and to be honest I do not know what to make of it. The best words I can use to describe it today are soft. It was like it left me hanging a bit. The flavor was there. The upper range of light and fruity, but I guess I was expecting more base to really give it more of a hearty edge. I haven’t had many, if any, Dian Hong, so i think it was purely poor expectations for me. I will keep experimenting with my sample. For me I got a light sweet bread flavor out of this tea that was really smooth.

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818 tasting notes

Again, gorgeous leaves. A mix of dark and light brown, medium length, and twisted. I gong fu-brewed this, starting with about a 45-second infusion. The liquor is a gorgeous dark amber. The taste is complex, with notes of malt, potato, caramel. It has a silky texture, and there is also a hint of cinnamon or nutmeg. In the third infusion, some fruity notes made an appearance. This is good stuff!

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80
871 tasting notes

This one is again, from Scribbles!

This will be just a quick note. I either did not steep this one long enough or use enough leaf.

The overall taste is good. Malty. Earthy but not is a dirt way, if that makes sense. There is a very nice natural sweetness to the tea. I get hints of roasted potatoes or something like that.

It is just too thin and weak. I will have to adjust and report back.

Edit:
I made another cup with about 2 tsp. This tea is pretty “airy” so I thought I should use a bit more. The flavours stayed the same but it was much more thicker liquor. Even though the mouthfeel was thicker it still tasted a bit thin/weak. Overall still a good tea. Not the best Dian Hong I have had though.

Preparation
Boiling 2 min, 0 sec 1 tsp 8 OZ / 236 ML

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998 tasting notes

Tonight’s tea adventure come courtesy of scribbles – wonderful, caring, generous, amazing tea friend. She sent me a message awhile ago saying something like – “I was browsing through your cupboard and noticed a gaping hole, so I’m sending you some samples that I think you should try.” At the time I had about 300 teas in my cupboard and couldn’t really believe that I had any holes – but as always scibbles was correct…..

This tea, what can I say about this tea. This is everything I love about Yunnan black tea. This is exactly what it should be. It’s sweet – honey, it’s a little malty, it’s a little sweet potato, thre is just a touch of stone fruit hanging around in the back. It’s awesome. I’m not getting the smoke that others have mentioned. The leaves are beautiful – not really tippy, more of a combination of black and gold leaves. I love golden teas, but the black balances this nicely – makes it more tealike. Yep even in my exploded cupboard, there is room for this one.
Thank you scribbles for introducing me to yet another amazing tea.
http://instagram.com/p/v4sSN0uEzZ/?modal=true
http://instagram.com/p/v4sd54OE0x/?modal=true

caile

Beautiful!

scribbles

Haha! :) I wish I was ‘always’ right, but in this case I’m happy I was! Nice photos!

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424 tasting notes

Another sample from Cameron! This is my first Joseph Wesley tea. I enjoyed it, although it had more of a vegetal flavor than many of the Dian Hongs I have had. It definitely had a lot of character and was multi faceted.

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