Spring 2014 Drunk on Red with Snow Chrysanthemum Sun-Dried Feng Qing Black Tea mini cake

Tea type
Black Tea
Ingredients
Not available
Flavors
Apricot, Decayed wood, Medicinal, Mushrooms, Sweet, Citrus, Floral, Lemon, Pepper, Dill, Metallic, Mineral, Honey, Malt, Spices, Spicy, Sugar, Wood
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by SilasSteep
Average preparation
205 °F / 96 °C 1 min, 45 sec 7 g 6 oz / 167 ml

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6 Tasting Notes View all

  • “I like reds with snow chrysanthemum: I find those two flavors to mix well. My standard here is Ying Shan Hong from Yunnan Sourcing, which is vibrant, bold, well-defined but at the same time...” Read full tasting note
    78
  • “Thank you Togo, for a sample of this black tea cake with snow chrysanthemum flowers. This was the first black/red tea cake I’ve had and my second encounter with these flowers. I am glad that...” Read full tasting note
    73
  • “I overleafed this quite a bit, but since it is not all tea leaves it didn’t present that much of an issue. The steeping times I kept very short though nevertheless. The smell seems to be dominated...” Read full tasting note
    78
  • “2014 spring drunk on red with snow chrysanthemum sundries feng quing black tea mini cake by yunnan sourcing. Review: Ru Yao dragon teapot. Gongfucha. Dried leaves:...” Read full tasting note
    95

From Yunnan Sourcing

A new blend for the year 2014! This year’s production is composed of Spring 2014 first flush Feng Qing material mixed with Snow Chrysanthemums! The tea is picked, wilted, fried, bruised by rolling, wet withered under the soon and then finally sun-dried completely. Fresh 2014 Snow Chrysanthemums are added to the black tea to bolster and complement the taste and aroma with wonderful results!

100 grams per cake (7 cakes per bamboo tong)

Spring 2014 harvest

About Yunnan Sourcing View company

Company description not available.

6 Tasting Notes

78
178 tasting notes

I like reds with snow chrysanthemum: I find those two flavors to mix well. My standard here is Ying Shan Hong from Yunnan Sourcing, which is vibrant, bold, well-defined but at the same time soothing and relaxing.

This cake tasted a bit different: the red came out very mild and chrysanthemums tasted muted as well, with some medicinal undertones. Also, a pronounced sweetness. The flavor profile is not complex but blends well. Not much of an aftertaste, though. The overall impression is of content mellowness and relaxation: it is well-suited for a late-evening relaxation in an overstuffed armchair after a hard day.

I think this cake is getting a bit old – Ying Shan Hong was much more to my liking.

Flavors: Apricot, Decayed wood, Medicinal, Mushrooms, Sweet

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73
479 tasting notes

Thank you Togo, for a sample of this black tea cake with snow chrysanthemum flowers. This was the first black/red tea cake I’ve had and my second encounter with these flowers. I am glad that beforehand I was able to try the snow chrysanthemum buds brewed alone (recommended!), which allowed me to discern the opened flowers’ contribution to this tea.

Gone western: 6g, 8oz, 205F, 3 steeps at 3/5/7m.

The dry leaf was not very fragrant, maybe a hint of raisin. Brewed up though, the garnet-brick red liquor had the pungent chysanthemum aroma which to me smells like tangerine, green bell pepper and dill pickle. It was also earthy, woody and sweet-smelling.

I didn’t get much flavor on the sip. Rather, it was the finish that carried the flavor. The base tea seemed lacking in body, muted, mineral and metallic like iron but clean. Holding the liquor in my mouth gave me a floral chysanthemum bouquet. On the swallow, I could pick up on some flat bitterness and not distinct flavors but tones of baked bread, citrus, raisin, apricot, dark wood and earth. Later, there was a pronounced sweetness in the back of my mouth.

Overall, it really reminds me of a clean cross of a shou and aged white cake with a floral addition. I wouldn’t seek this tea out but it was a nice session. I think I prefer the chrysanthemum alone as a tisane.
Thanks, Togo!

Preparation
205 °F / 96 °C 3 min, 0 sec 6 g 8 OZ / 236 ML

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78
357 tasting notes

I overleafed this quite a bit, but since it is not all tea leaves it didn’t present that much of an issue. The steeping times I kept very short though nevertheless.

The smell seems to be dominated by the chrysanthemum flowers, it is slightly sweet and spicy and has a strong lemon note. The liquor has a very deep brick colour and medium body.

In the first few infusions, the tea was also on the back foot in terms of the taste, but that has changed throughout the session. I found the taste to be nicely balanced in these latter infusions with considerable bitterness, a little sweet, but still very floral and citrusy. The aftertaste has mostly the floral and spicy notes, and the drying sensation seems to be limited to the throat only. It actually reminds me a bit of some chili peppers.

Overall, I think this tea presents a nice alternative to standard teas. It is sufficiently different, but still has many qualities of a decent red tea. I can imagine that with a normal amount of leaf it can be a bit mild, but the way I brewed it this time it wasn’t a problem.

Flavors: Citrus, Floral, Lemon, Pepper, Sweet

Preparation
200 °F / 93 °C 0 min, 15 sec 9 g 3 OZ / 100 ML

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95
673 tasting notes

2014 spring drunk on red with snow chrysanthemum sundries feng quing black tea mini cake by yunnan sourcing.

Review:

Ru Yao dragon teapot. Gongfucha.

Dried leaves: peppery
https://www.instagram.com/p/BWij52hgRZQ/

Wet leaves: peppery, dill pickle. Floral.
https://www.instagram.com/p/BWij_d6AXBQ/
https://www.instagram.com/p/BWikGNyATzn/

Light steep; I taste/smell: (smell) light —> mineral, floral(?), pepper. (Taste) light -→ mineral(?), pepper, floral, dill pickles, ketchup(?).

Medium steep; I taste/smell: (smell) light —> mineral, pepper, seawater(?), floral(?). (Taste) light to medium -→ pepper, sweet, floral, seawater(?), metallic (iron?, copper?), mineral, dill pickle.
https://www.instagram.com/p/BWij8uLAUrT/

Heavy steep; I taste/smell: (smell) light —> mineral, pepper, seawater(?), floral(?). (Taste) medium to strong -→ pepper, floral, dill pickle.

All in all a lovely tea! Very clean, balanced, fresh, tasty, and smooth. I rate a 95/100. I recommend this tea!

Where to buy: https://yunnansourcing.com/products/spring-2014-drunk-on-red-with-snow-chrysanthemum-sun-dried-feng-qing-black-tea-mini-cake

Flavors: Dill, Floral, Metallic, Mineral, Pepper, Sweet

Preparation
200 °F / 93 °C 5 g 6 OZ / 165 ML

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76
1759 tasting notes

Holy fizz bomb batman! /O\
I swear it was almost bubbling on my tongue. Pretty cool.
The taste is very mild. Sweet and sugary, and a side of earthy floralness that kinda morphs into a ginseng ish note in later infusions. I’ve seen it before in Chrysanthemum teas before, but not all of the ones I’ve had. I love the fizz factor, but not the odd sweetness.
I kinda get the maltiness but my brain keeps comparing it to gingerale, and confuses my ‘buds. There is no honey, more… stevia? ha.
Not much variation between the infusions, so I agree with pmunney, this is a nice office tea… if I rest it beforehand. I’ll need to break off pieces from the cake and bring them into the office, as I don’t want to keep my cake in my desk drawer.

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73
36 tasting notes

I’ve brewed this up a bunch of times, currently doing a thermos brew of this tea. Gongfu brewing is definitely not necessary for this tea as the flowers overpower the leaves. Either way this is really just a pleasant, warm, and comforting sipper. Nothing complex or out of the ordinary, just an easy-drinker for winter, in a good way. Malty sweet feng qing meets spicy floral chrysanthemum. For the price it’s a good office tea.

Flavors: Floral, Honey, Malt, Spices, Spicy, Sugar, Wood

Preparation
Boiling

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