|"The overall profile of this tea is quite light and playful. While not the most intensely flavoured Dian Hong I've come across, I appreciated its creamy texture and fruity flavours. "|
Following Teavivre's suggestions I steeped a generous teaspoonful in water heated to 85 degrees Celsius for 2 and a half minutes. The liquor bears a dark mahogany brown hue, as well as a malt and sweet potato aroma. What is initially most impressive about this cup are the thick and creamy top notes. These are accompanied by an abundance of ripe stone fruit, sweet potato and malt flavours. Dark chocolate notes develop as the tea cools. A hint of toasted bread also makes an appearance once in a while. Although a black tea, I would not add milk and sugar to this brew for fear of missing out on all the delicate notes at play. Besides, this tea is very sweet and perfectly smooth au naturel.
A second round leads to another fine cuppa, albeit a less intricate one than the first. After a 3 and a half minute steep, the initial creamy taste of the attack is combined with tobacco and bitter-sweet chocolate notes of the finish. Although the results are more tannic, these are still not at all rough in feel.
According to Teavivre's website, this tea can be steeped up to 12 times. For the purposes of this review I will limit myself to 3 steepings, partly because my third, lacklustre brew bares little resemblance to the first 2 infusions. After a 4 and a half minute steep, there is some creaminess to the otherwise bland top notes, followed by a tannic tobacco finish. Except for the occasional hint of cocoa, the sweetness has pretty much entirely disappeared.
The overall profile of this tea is quite light and playful. While not the most intensely flavoured Dian Hong I've come across, I appreciated its creamy texture and fruity flavours. It's also reasonably priced considering the quality and the skill required to produce this tea. I would recommend this tea as a good introduction to the genre.
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