“2018 212F, 2min, 12 oz Dry leaf smells like sweet potatoes. Big twisty leaves. Yammy, sugar, thick and coating, plums? Long lasting (at least 3 steeps), big flavors, great black tea! I really...” Read full tasting note
“Drank a bit of this in the park on Sunday, grandpa style, with some ginger/cream flavoured macarons as my nibblies… Basically, I just brought a teacup with me and a few grams of tea along with a...” Read full tasting note
As the name would suggest, this Dianhong black tea offers plenty of sugary sweetness up front. Using fall material, it strikes a balance between quality and affordability, making it an exceptionally smooth daily drinker.
Made from mixed picking (old and young tree) Jingmai fall material, this tea was comes from a family that has been producing black tea for many years and demonstrates the results of quality processing. Our belief is that black tea that has been oxidized and processed with proper equipment is almost always superior. As more and more farmers in Yunnan pick up on the trend of producing dianhong, most rely on imperfect and inexperienced methods of processing their tea using sun baking/drying (shaihong), often labelling it as “traditional” as a means to compensate for its quality deficit.
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