Nonpareil Yunnan Dian Hong Ancient Wild Tree Black Tea

Tea type
Black Tea
Ingredients
Not available
Flavors
Honey, Raisins, Sugar, Fruity, Berry, Dark Chocolate, Leather, Malt, Meat, Roasted, Spicy, Sweet, Earth, Tannic, Wood, Melon, Brown Sugar, Chocolate, Dried Fruit, Molasses, Spices, Cedar, Dates, Flowers, Smoke, Bread, Caramel, Grapes, Grain, Tobacco, Mineral, Pine
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Blodeuyn
Average preparation
195 °F / 90 °C 2 min, 45 sec 7 g 12 oz / 367 ml

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51 Tasting Notes View all

From Teavivre

Enjoy this cup of top grade and elegant Yunnan Dian Hong Black Tea
Origin Place: Xiaowan & Pinghe, Fengqing County, Yunnan
Dry Tea: tight and wiry with plenty tips, even shape, dark and smooth.
Tea Liquid: bright in orange yellow color.
Flavor: strong floral fragrance, tastes mellow, rich and full with strong sweet aftertaste.
Tea Leaf: after brewed, the tea leaf is complete and glossy.
This Ancient Wild Tree black tea comes from Fengqing, Yunnan. The tea garden is at 2000 meters high, is renowned as a good place of growing good tea.
The local tea tree is Fengqing large leaf species, can produce thick tea leaf. Our Ancient Wild Tree black tea then has large, strong leaves. The dry tea is glossy and dark, covered with thin pekoes. Its full aroma and bold taste can be revealed when brewed, as well as the particular strong taste which brings a characteristic of raw pu-erh to this black tea.
Yunnan Province has an abundant resource of wild tea trees, some of which have been lived for over a thousand years. These trees are protected and regarded as treasures to live to this day.
Wild tea trees are often used for making pu-erh tea and black tea. For making black tea, the result product can have a very distinct combined feature of Yunnan’s black tea and Yunnan’s pu-erh. Just as the name indicates, this black tea is made of the leaves from ancient wild tea tree. Being processed in the traditional way of crafting Dian Hong tea, this wild tree black tea has been given a unique charm of being bold but delicate.

About Teavivre View company

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51 Tasting Notes

72
192 tasting notes

Laziest review ever: I liked it. Complex. Nothing I can add to the tons of reviews of this tea already on Steepster. Wondering if I should have brewed gongfu as I started doing or if Western (how I ended up brewing) was the way to go. I only had a sample so I’d need to buy more to try out the other method. Still, I got two steeps out of it.

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85
2066 tasting notes

1 more sample packet to go. Surprised by how sweet this is. Syrupy sweet honey, turbinado sugar, and raisins.

Flavors: Honey, Raisins, Sugar

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90
1 tasting notes

I keep coming back to this tea, as it is a complex set of tasty flavours, and different from what I’m used to in a black tea. There is a hint of roasted/smokiness in the earlier brews, that gives way for a sweeter, raisin type flavour that reminds me a bit of a Tokay or a Muscat. Very good value for the price.

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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80
2422 tasting notes

This one hits the mark in terms of complexity; fruity and malty with all of the underlying sweetness that implies. Notes also of honey, molasses, raisins, and cocoa. Perhaps just a hint of smoke. Lots going on here, so definitely an interesting cup to sip on as I ponder my afternoon’s work. Second steep is just as good.

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80
16 tasting notes

So far I like it, smell/taste honey

Flavors: Honey

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77 tasting notes

Drank this tea on Jun 29. Will update later

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89
526 tasting notes

I did a red tea tasting:

This one stood out the most out of the three that I drank. The tea was alike the regular dian hong; however, it was spotted with brilliant crimson leaves. The leaves gave off a spicy and sweet aroma with dark coco dust and burnt resin. I warmed my gaiwan and scooped them inside. The aroma heated into some cooked meat savory tones along with spices and roasted dark fruit. I washed the leaves once and prepped for brewing. The drink was thick and tasteful with roasted berries along with some leather and malt. The mixture was very interesting, and I noted that I continued to keep reaching for more. The soup was savory, sweet, pungent, and rustic. I really liked this tea.

There is multiple pictures, so you have to scroll to see them all:
https://www.instagram.com/p/BRqtHDQAuVP/?taken-by=haveteawilltravel&hl=en

Flavors: Berry, Dark Chocolate, Leather, Malt, Meat, Roasted, Spicy, Sweet

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML

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56
676 tasting notes

Interesting flavor profile for a black tea. This tea tastes like a hybrid of black and puerh. It’s woodsy, earthy, and a little musky. Steeped at boiling it produces a tannic cup. It’s slightly better at lower temperatures but still tastes mostly like a typical orange pekoe to me. Not really my cuppa.

Flavors: Earth, Tannic, Wood

TeaVivre

How about the brewing temperature between 85-90℃? I think it will be tasted better than boiling water!

LuckyMe

@TeaVivre, thanks for the tip. I did try that and it helped a little, but it was still a bit earthy. I think the tea was mostly not suited to my palate.

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86
836 tasting notes

Melon fruity notes. Raisin note. Soft sweetness. Medium mouthfeel- slightly creamy.

Flavors: Melon, Raisins, Sweet

Preparation
195 °F / 90 °C 3 min, 0 sec 3 tsp 13 OZ / 375 ML

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80
128 tasting notes

Water: 8oz

Leaves: semi-long, black twisted leaves w/ medium brown bits

Measuring Spoon: no

Steep: 3m

Aroma: Classic

Color: yellow-orange

Clarity: great

Taste: Finally back with another review! I hope you all had a great holiday, i spent mine with family/friends & saw fireworks from my house. Finished off the night with a delicious dinner. Now on to the tea the feel of this tea was smooth. Taste wise it was very light with no bitterness present.

Hope you all have a great week!

Preparation
185 °F / 85 °C 3 min, 0 sec 8 OZ / 236 ML

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