|"High grade handmade Dian Hong tea from Yunnan province. Malty with apricot overtones. "|
This hand picked tea is made from buds of the Yunnan larger leaf variety. It is hand processed using traditional Gongfu techniques, and then fully oxidized. It has lots of orange pekoe in the dried tea.
I found the dried leaves to be appealing and a bit mysterious -- long fingers of gold and dark green, with faint aroma of chocolate, stronger of malt and toast. I brewed as recommended using 2 tsp. of leaves at 185F for 3 minutes. The result was a golden to orange-red tea, with complex taste and aroma. Malty taste, slight overtone of apricot, possible undertone of sweet potato. Leaves remain folded rather than unfurling, through at least three infusions. Mild astringent aftertaste.
I first discovered Yunnan tea, of significantly lesser grade I’m certain, while doing exhausting remodeling work on my first house. It seemed the tea had the remarkable property of erasing my tiredness. Decades later I refuse to take on serious renovation projects, but as a result of drinking this tea, was able to watch a 90 minute streaming video full of obsessive compulsive travel packing tips without having to take a nap.
Directions indicate this tea can be brewed an amazing 12 times depending on taste, with an additional minute being added to the steeping each time. It has moderate caffeine content for a black tea.
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