Sampled from the Here’s Hoping TTB.

Had a gongfu session with a porcelain gaiwan. Gave the leaf a quick rinse. Followed the website’s instructions: 5 seconds, 7, 9, 12, 18, 28, 28, etc.

Not only is the leaf richly aromatic all around, but the aroma is intriguingly complex. The dry leaf has notes of molasses, brown, sugar, sweet potato, and a bit of malt. Sitting in the pre-heated gaiwan, the leaf aroma then becomes sour and sweet – like raisins and cranberries – and also has a fragrance of freshly baked bread. The wet leaf aroma is similar, smelling of fresh cranberry muffins.

The liquor is bright golden-orange, clear, and medium-bodied. While the aroma of the Dian Hong is complex, the taste is much simpler. The flavors do evolve with a gongfu session, but each infusion yields an uncomplicated brew. The first cup is light in flavor, with the sour cranberry note making an appearance. Beginning with the second cup, the flavors are more developed. The second tastes purely of sweet potato. The third and fourth are creamy in texture, bread-like, woody, and sweet potato-like. With cups five through seven, the flavors undergo a drastic change. This Dian Hong shifts from classic sweet potato to a sweet/fruity hongcha. The aftertaste, throughout the session, is very short-lived.

I recommend this to hongcha/Dian Hong lovers and especially beginners to hongcha. As someone who probably appreciates aroma more than taste, I loved this. But since I also evaluate taste by similar weight, I found this to be alright – not spectacular. It’s easy-going. I did enjoy what I had, though I wouldn’t purchase. To more experienced drinkers, this might suit your fancy more than mine.

Preparation
200 °F / 93 °C 3 g 2 OZ / 60 ML

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Bio

I began drinking tea because its complexity fascinated me. I love learning about its history, its manufacturing processes, and its place in various cultures.

Japanese greens were my first love and gateway into the world.

My favorite teas are leafhopper oolongs, pu’erh (shou and sheng), and masala chai. My favorite herbal tisanes are spear/peppermint, lavender and chrysanthemum.

I’m currently exploring pu’erh, and any Chinese and Taiwanese teas in general. I’m not much into flavored teas, unlike when I first started. The only teas I truly dislike are fruity tisanes and the ones that have too much fruit. I do like hisbiscus, especially iced.

I like to write nature essays. I’m a birdwatcher as well as a tea enthusiast. The kiwi is one of my favorite birds. I also like Tolkien, Ancient Egypt, and exercising.

IMPORTANT NOTE, PLEASE READ: After two and a half years of having an account here, I will no longer will provide numerical ratings as an addition to the review because the American school system has skewed my thoughts on numbers out of a hundred and the colors throw me off. Curses! My words are more than sufficient. If I really like what I have, I will “recommend”, and if I don’t, “not recommended”.

Key for past ratings:

96-100 I adore absolutely everything about it. A permanent addition to my stash.

90-95 Superb quality and extremely enjoyable, but not something I’d necessarily like to have in my stash (might have to do with personal tastes, depending on what I say in the tasting note).

80-89 Delicious! Pleased with the overall quality.

70-79 Simply, I like it. There are qualities that I find good, but there also are things that aren’t, hence a lower rating that I would have otherwise like to put.

60-69 Overall “meh”. Not necessarily bad, but not necessarily good.

0-59 No.

If there is no rating: I don’t feel experienced enough to rate the tea, or said tea just goes beyond rating (in a positive way).

Location

Westchester, NY

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