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“Decided to try a couple of YC’s blacks while I was at it. This one got good reviews in the past, so I figured I’d try it. Not much info about in YC website and I was unfamiliar with the name of...” Read full tasting note
The blend of many varietals ( like purple leaf Zi Juan or some oolong small leaf varietal ) from Feng Qing area. Fully oxidized with typical high temp. roast technique finish ( called "gao xiang / ti xiang " ) processed tea leaf releases remarkable chocolate and cocoa scent out from the first brew. The touch of roasted nuts with hint of sour note can be also experienced during some steepings.
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Decided to try a couple of YC’s blacks while I was at it. This one got good reviews in the past, so I figured I’d try it. Not much info about in YC website and I was unfamiliar with the name of this black tea. According to KTM, it is a style that means “Chinese Red” and was developed in 2007 as a blend of 10 varietals. It was supposedly given as a state gift to Prince William in 2015.
Anyways, it is quite nice! Has a bit more depth than most black teas, though this will never be my favorite category of tea I think. However, a good Dian Hong is something I like to sip on from time to time. The aroma and complexity of this particular specimen are quite fine. Good blackberry jam smell to the dry leaves, with chocolate and nut flavors to the liquor.
Harvest: Spring, 2025
Location: Feng Qing, Lincang, Yunnan
Flavors: Blackberry, Chocolate, Honey, Jam, Roasted Nuts, Sweet
