I’ve been lucky enough to score several harvests of this wonderful Dian Hong. This time I decided to revisit the oldest in my stash, the awesome Autumn 2013 harvest (now 2 years old), to see how it’s holding up. I keep these well-sealed and out of the heat and light.
Looking at my older tasting notes I see a few changes. The vanilla and slight tart notes are now muted, but the mouthfeel has thickened considerably to an almost syrupy texture. The honey and bee pollen notes are still present, as are the hints of spice, cloves and occasional cinnamon. Overall it’s a little less lively, but the mouthfeel is nothing short of incredible.
I took this through my usual 15 steeps and the flavor kept up right to the end instead of tapering off like it used to. I meant to cold steep the used leaves, but accidentally tossed them in the compost bin (it’s hell getting older).
There are other Dian Hongs I enjoy, but this one still tops my list. It is a truly legendary leaf and I never would have found it without Steepster, nor gotten to try it so long ago without the generosity of Terri HarpLady who sent a sizable sample from her stash to a relative newcomer. I’m bumping my rating from 95 to 100.
A thing worth 1000 words: http://instagram.com/p/9dcoVMliw0