Part of a set of hyper affordable, young Dian Hongs that I bought from Yunnan Sourcing last year. My 1st try at this tea. Beautiful leaf structure, intact, still curing by the feel of them, with a slightly sweet/fruity, earthy, classic Dian Hong aroma. The Feng Qing factory leaf is s beautiful thing.

5g, 195*f in a preheated, glazed 175ml Gaiwan

1st steep – 4 Mins – Broth, Umami, savory, very very slightly sweet notes, roasted sweet potato, fruity, oak wood, tannic, wet bark, a bit sour on the back corners of the tongue. This an unrested tea and since it is an Autumn 2017 tea and I am drinking it in March 2018, it will likely improve a lot over the next 12+ months. Next time for such a young tea I would go to 4g and steep for 3 mins, keep it lighter but still in the longer steeping range hopefully opening up some of the fruity flavors by suppressing the astringency.

Steep 2 -

Flavors: Bark, Bitter, Broth, Cacao, Fruity, Molasses, Oak, Scotch, Sweet Potatoes

195 °F / 90 °C 4 min, 0 sec 5 g 6 OZ / 175 ML

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Flavors. Must. Find. New. Flavors. Tea is relatively new for me, so I am still in the training wheel stages but so far, I am loving it. I am well versed in medicinal herbs and my pallet likes to be challenged.

I work in the natural products industry but my education and background is in photography (BFA from MassArt.) Because of my job I am connected loosely (or on occasion directly connected) to many artisan tea companies including Mem Tea Imports out of Boston, Rishi Tea, Pukka Herbs, Man Cha Teas, Imports through Mountain Rose Herbs, Aiya Matcha, Jade Leaf, Numi Tea, Organic India, Gaia Herbs, and more.


Boston, MA, USA

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