Dark Forest 2019 Fengqing Gushu Dianhong

Tea type
Black Tea
Ingredients
Black Tea
Flavors
Bitter, Butter, Cardamom, Chocolate, Cocoa, Dark Chocolate, Molasses, Moss, Pine, Prune, Resin, Smooth, Sweet, Wood
Sold in
Bulk, Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by annie
Average preparation
195 °F / 90 °C 0 min, 15 sec 5 g 4 oz / 110 ml

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  • “I’ve had three sessions with this tea. First time I had it alone in a porcelain gaiwan. I found the tea to have a lot of complexity and breadth, but not nearly enough depth given the price point....” Read full tasting note
    83

From Bitterleaf Teas

This dianhong is something that any black tea lover can’t afford to pass up.

Now, the term “wild” is something that we typically don’t like to throw around too much. It’s often misused and misapplied, and there is no true consensus or standard definition for it. In this case, we feel it’s safe to say that this tea is not from your ordinary garden varietal though, so to speak. Due to this difference in varietal and environment, the dry leaf of this tea also appears significantly darker and without the presence of golden buds.

This tea has a very rich flavour, with a smooth and sweet profile. While we don’t typically like to lead people with very specific flavours, but a noticeable cherry taste is present as well. It also presents a unique fragrance, which makes itself known before even taking a sip, and lingers in the mouth well after that.

Part of this tea’s unique character is due to its processing style, which doesn’t see it quite as fully oxidized as most black teas. This allows it to develop with age, making it suitable for storage of at least 2 years.

We recommend insist on brewing this tea gongfu style in order to extract the most enjoyment and range of flavour. We also strongly recommend using lower temperature water at this stage, around 80-85c.

Picking period: Pre-April 12

About Bitterleaf Teas View company

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1 Tasting Note

83
670 tasting notes

I’ve had three sessions with this tea. First time I had it alone in a porcelain gaiwan. I found the tea to have a lot of complexity and breadth, but not nearly enough depth given the price point. At the same time, the cha qi was among the strongest I’ve ever felt from any tea, let alone a black tea.

The second time I drank it at a party with friends, and thus I didn’t pay all that much attention to it. Finally, today I brewed it in my newly acquired silver teapot – as a first black tea to try it with. The outcome is quite remarkable, the tea feels much more well-defined in silver. It has a proper backbone now, which was lacking in both of the two previous sessions. There is much more of the dark chocolate bitterness, and lots more sweetness, especially the returning molasses sweetness in the aftertaste.

It is thus quite a demanding black tea. First of all, it demands attention, but it seems to also really need fairly specific parameters to uncover its full potential (I suspect one could achieve good results by playing around with the water used or using a nice clay pot, not just a silver one).

In terms of specific notes, from the dry leaves I got a strong woody one complemented by molasses and prunes. Throughout the session, there are also aromas of candle smoke, black cardamon, resin, moss, and cocoa beans.

The taste is likewise woody and resinous. It is smooth and sweet with a bitterness of dark chocolate. In the cooling aftertaste, I also noticed hints of butter and pinecones, as well as an intensified cocoa bean note.

The mouthfeel is buttery and smooth. It can get a little bubbly and has a medium body.

Probably the most memorable aspect, however, is the stupefying and defocusing full body sensation. While drinking this tea, I frequently need to lie down as my body feels very light and I imagine flying up in the clouds.

Flavors: Bitter, Butter, Cardamom, Chocolate, Cocoa, Dark Chocolate, Molasses, Moss, Pine, Prune, Resin, Smooth, Sweet, Wood

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 4 OZ / 110 ML

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