drank Da Fang by Vicony Teas
115 tasting notes

This is the first of three free samples supplied by the Vicony Teas Company. Thank you Mr. Richard Zhang for the sample!

Leaf Quality:
Only the top two or three leaves were used for production. The leaves looked very much like a Dragonwell tea. There was a nice floral scent emanating from them. There were no lone stems, and the leaves were medium-sized. It smelled very fresh. The brewed leaves smelled very toasty and vegetal.

Brewed Tea:
The very first smell I got was of peanuts- Honey roasted peanuts. Then, I noticed a slightly toasty smell, similar to Genmai Cha. I was expecting the leaves to fall to the bottom of the glass, like Dragonwell, but this did not happen. As the tea cooled for 20 seconds, I began to smell a honey-butter aroma, without any grassy or vegetal hints at all. The brew was a light yellow complexion. It did not lose the nutty aromas. The taste was also slightly toasty, but not as nutty as I had expected. I did notice a very tiny hint of buttery-goodness towards the end of the sip.

This tea was pretty good. I would recommend this tea for late morning to evening.

175 °F / 79 °C 1 min, 30 sec

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I love drinking and reviewing tea. Green, Oolong, Black, White, Yellow, Dark, Pu-erh… It’s all great. In particular, my favorites are Taiping Hou Kui, and Aged Teas.

I’m currently in California, and started my interest in tea at a very young age. Ever since, I’ve looked for exotic, rare, and even newly-developed teas to try.

It doesn’t end there: I’ll try just about any tea new to me that crosses my path.

I typically brew tea in a traditional manner (different teas require different steeping times and water temperatures, ect…). Whichever directions are on the packaging or website, I tend to follow as well.

I’m also building a private collection of Pu-Erh teas and teas good for Aging. Hopefully, they’ll turn out nice.

Companies: If you are looking for a reviewer for tea, I would be happy to sample any of the teas you offer.

Message me for Sample swapping.



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