When I ordered samples of this tea, I thought I’d be trying for the first time. I completely forgot I tried it last spring! (hence the rating – from the first note) I didn’t log it in my journal for some reason. I was scrolling through Teavivre’s reviews and found one that looked familiar…. My palate has changed a lot in ten months.
This is tasting note 2 out of 4 in the Teavivre Dian Hong series. Had a gongfu session with my ceramic gaiwan. No rinse. Steeping times: 5 seconds, 5, 5, 5, 8, 8, 10, 12, 18, 30, 45, 90; 2 minutes, 5, 9, 15.
https://www.instagram.com/p/BC5Tl6hwNnA/
Besides the visual appeal, I appreciate the complex aroma this leaf offers. The dry leaf smells like what I expected from a Chinese red tea: sweet potatoes. (Boil ’em, mash ’em, stick ’em in a stew). I then let the leaf rest in the heated gaiwan. From that, I smell brownies and cinnamon with a hint of freshly baked buns. The wet leaf aroma initially has notes of oregano and rosemary, but later in the session brownies return.
The liquor color is bright orange (stolen from Teavivre’s mouth, but there is no other accurate way to put it – unless it’s HALLOWEEEEEEEN!!!! https://www.instagram.com/p/BC5dBP2QNuh/). Full-bodied, clear, clean tasting. Texture is lacking, but the second infusion felt soft.
The taste isn’t as complex as the aroma, but it was still enjoyable. (I don’t have as much to say about as the aroma – usually, it’s the opposite.) Beginning with a malty first cup, the flavors quickly evolve to a rounder taste of sweet potato and then to rich brownies. Both of these are combined late in the session. Odd, makes sense, still delicious.
The quality is a couple ladder steps up from Teavivre’s regular Dian Hong – 50 cents higher for the sample. It’s not “cheap” cheap for 100g, but it makes a better daily drinker for those who want better quality for a reasonable price. Additionally , this Dian Hong gives off good energy.
