|" I had expected an amber infusion, but got something more in line with a light, woodsy brown. The aroma had malty notes to it to go along with the typical black tea scent. "|
Of their extensive list of black teas, the one I got my hands on was their Yunnan Black. I was pleased to see some flecks of gold amidst the brown leaves; proof that, at the very least, this was a mid-grade offering. The scent said something different entirely. There's no other better way to describe the aroma other than "cinnamon berries", which is weird for a Yunnan. Most Dian Hongs I've sampled have vegetal-to-malty aspects, but nothing on the berry end of the spectrum.
Brewing instructions were markedly different than what I was expecting. They called for 2 tsp in 8oz of 190F water, infused for two-to-three minutes. The 2 teaspoons worth of leaves threw me off, but what do I know? I'm just the drinker. I tried it their way.
After two minutes, it was surprising how deep it brewed. I had expected an amber infusion, but got something more in line with a light, woodsy brown. The aroma had malty notes to it to go along with the typical black tea scent. Taste-wise, I was alarmed to find smoky notes more in line with a blended Lapsang Souchong. It was a pleasant surprise, though, I assure. Rounding out the aftertaste was a feeling of...well...forest. I can't really think of anything more in depth. This was a pleasurable cup of Yunnan.
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