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“I got this two months ago, and I can’t decide on how I feel about it. I nearly picked a Taiwan Baozhong done in a Dancong style. I had too many Dancongs samples I’ve barely touched, so I opted for...” Read full tasting note
Aroma Returns
Yunkang No. 10 is also called the “Huigan” cultivar—referring to the “returning sweetness” or “returning aroma” that lingers in the throat long after drinking. The cultivar has been an omnipresent fixture of Yunnan Dianhong.
Tasting Notes:
Sandalwood • Toasted coconut • Lavender
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I got this two months ago, and I can’t decide on how I feel about it. I nearly picked a Taiwan Baozhong done in a Dancong style. I had too many Dancongs samples I’ve barely touched, so I opted for something I thought was going to be sweeter.
I’ve only done this western once and gong fu once, though I didn’t get to many differences. Gong Fu was a little bit more floral, western was more filled out and preferable. In terms of taste, it’s a bougie tasting Dianhong that’s not super expensive. Extremely woody and heavy on the sandalwood department in a bright red malty body. I can kinda see the coconut. Not so much with the lavender, but it’s got a floral quality that’s bordering herbaceous like some lavender.
Main criticism was that it was drying. Granted, I already know I prefer Taiwanese and Fujian Blacks anyway. Weirdly, I thought it was better cold. I should cold brew it some time. I recommend it for yunnan lovers for sure, though I’m not decided on my rating or enjoyment yet. I was expecting something a little bit more comforting.
Flavors: Coconut Husk, Drying, Floral, Herbaceous, Malty, Sandalwood, Wood
