I brewed this gong-fu style with about 5g of leaf and 100C water. The resulting tea was fruity, malty, and dark, with hints of bread, camphor, and burnt sugar.

This was good, but the flavour dropped off quickly after the first few steeps. However, this tea has to contain some of the biggest tea leaves I’ve ever seen! I mean, look at this sucker!

https://www.instagram.com/p/-Cda5hRIQD/

I wax rhapsodic a bit more in my full review here: http://booksandtea.ca/2015/11/bang-dong-hong-black-tea-from-white2tea/

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Bio

Updated March 2016:

I’m a writer and editor who’s fallen in love with loose-leaf tea. I’ve also set up a site for tea reviews at http://www.booksandtea.ca – an excellent excuse to keep on buying and trying new blends. There will always be more to discover!

In the meantime, since joining Steepster in January 2014, I’ve gotten a pretty good handle on my likes and dislikes

Likes: Raw/Sheng pu’erh, sobacha, fruit flavours, masala chais, jasmine, mint, citrus, ginger, Ceylons, Chinese blacks, rooibos.

Dislikes (or at least generally disinclined towards): Hibiscus, rosehip, chamomile, licorice, lavender, really vegetal green teas, shu/ripe pu’erh.

Things I generally decide on a case-by-case basis: Oolong, white teas.

Still need to do my research on: matcha

I rarely score teas anymore, but if I do, here’s the system I follow:

100-85: A winner!
84-70: Pretty good. This is a nice, everyday kind of tea.
69-60: Decent, but not up to snuff.
59-50: Not great. Better treated as an experiment.
49-0: I didn’t like this, and I’m going to avoid it in the future. Blech.

Location

Toronto, ON, Canada

Website

http://www.booksandtea.ca

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