110 Tasting Notes
1 tbsp in 12 oz
Forgot how much I liked this! It seems that Taiwanese black tea can do no wrong as far as I’m concerned. I love every single one I’ve tried. I’ve decided that as a group, they are my favorite kind of tea. Subtle differences between them, but all just the perfect mouthfeel and sweetness level for me. YUM.
When I ran out of PG Tips (which I often drink for my morning tea when I am not interested in subtlety, but just need to wake up), I saw a small box of this at the tea shop and decided to give it a try to compare. I’m gonna stick with PG Tips. This is decent, basic black tea in the same sort of style, but it doesn’t have as much flavor to me. I’m just more fond of the PG Tips.
2 heaping tsps in 12 oz
Wow, now I don’t know if I prefer this one or the Imperial Mojiang. The leaves are gorgeous. Perfectly straight needles. Not a single one broken. It has a very rich, heavy mouthfeel. And perhaps for the first time, I am finding a tea pleasantly astringent. Usually when I find a tea astringent, I consider it a negative, but this one has a very slight astringency which balances well with its “thickness”. Hope that makes some sense.
BTW, this note is for the Spring 2013 plucking.
Next up will have to be a side by side taste test of these two marvelous teas.
1 tbsp in 12oz
Every time I don’t have this tea for a couple of weeks and then have it again, it’s an experience. Seriously, there can be no better taste on earth than this. It’s crazy how much I love it. Nothing else compares. Other Taiwanese blacks are kind of similar but this one is unique and just amazing.
Just a couple of tablespoons left to hold me until it’s available again. Eek.
2 heaping tsp for 12 oz
The best Dian Hong I’ve ever had. Thanks to Doug F for turning me on to this. It has all the classic Dian Hong flavor that I’ve come to expect with zero astringency and a very smooth, rich mouthfeel. Love love love…
I might brew it a little stronger next time to see how that goes. It is so smooth, that I bet I could get even more flavor out of it without risking too much astringency or bitterness.