Tea Information:
Leaf Type: Black
Where to Buy: Teavivre
Tea Description:
Dian Hong black tea, also known as Yunnan black tea, is one of China’s most famous black teas. This is the highest grade Dian Hong generally available in China – called Golden Tip Dian Hong. It has lots of orange pekoe in the dried tea, and brews into an absolutely great tasting, golden coloured tea, with very rich taste and aroma.
Learn more about this tea here.
Taster’s Review:
I reviewed this tea a couple of years ago, but I’m revisiting it because it’s a new year and a new harvest! Plus, it’s a chance for me to taste this amazing tea again – how could I resist?
Because mmmmmM! So good!
Rich! Smooth! Delicious.
When I first opened the sample pouch, I could smell notes of sweet molasses. The dry leaf aroma reminds me a bit of freshly baked cookies – like rich molasses spice cookies without the strong notes of spice. I can almost smell the cake-y notes of the cookie in the leaves!
To brew this, I used my Breville One-Touch. The sampler pouch is just the right amount for my Breville, so I poured the contents of the pouch into the basket and added 500ml of water to the jug. I set the parameters for 212°F and 2 1/2 minutes – and the tea came out perfectly!
This is a wonderful, full-flavored tea. It’s nicely round. It’s got a really robust flavor with notes of earth and leather with hints of smoke and spice. And then I pick up on the sweet molasses-y, caramel-y notes with hints of cream. It’s got a really delectable balance between savory and sweet.
A truly remarkable black tea – definitely something I’d recommend to all tea drinkers who are looking for something exceptionally excellent!
Keemun Mao Feng Black Tea from What Cha
Tea Type:
Black Tea
Where To Buy:
What-Cha
Product Description:
Tasting Notes:
– Caramel aroma
– Smooth texture with no bitterness
– Caramel taste with a malty finish
Origin: Keemun, China
Brewing Advice:
– Heat water to roughly 95°C/207°F
– Use 1-2 teaspoons per cup/small teapot
– Brew for 3 minutes
– Always remove the leaves from the water once the tea has brewed
– Re-use the leaves multiple times and increase steeping time with each subsequent infusion
– Best without milk
Tasters Review:
Ahhhh! A mighty nice Keemun! Yes indeed this Keemun Mao Feng Black Tea from What-Cha has that caramelly aroma paired with a caramel taste and malty finish. It’s VERY smooth on the tongue and has absolutely NO bitterness. This black tea has one of the ‘cleanest’ tastes I have ever experienced with a black tea base. For my 2nd infusion the color of the tea in the cup was much lighter and faded and the taste was more of a sweet wood than a caramel like with the first infusion. This is absolutely delicious and smooth! It leave no aftertaste and is tremendously ‘clean’. This won’t last long in my cupboard that is for sure!
Organic Premium Keemun Maofeng Black Tea from M&K’s Tea Company
Tea Information:
Leaf Type: Black
Where to Buy: M&K’s Tea Company on Etsy
Tea Description:
Like an ancient Chinese secret, this tea is an ancient Chinese secret. More or less. Different from black teas of India or Sri Lanka, Qimen (or the anglicized Keemun), features a hint of orchid fragrance and lingering fruity notes. Balanced and complex, Chinese Qimen tea is an ancient Chinese secret you should discover.
Learn more about this tea here.
Taster’s Review:
Mmm! This is a really good Keemun!
As promised in the above description, it does have a really good balance of characteristics. I taste notes of flower and fruit as well as a subtle smoky note in the distance. It’s really quite enjoyable the way the flavors come together in my cup.
The dry leaf is beautiful! I don’t think that the above picture really does these beautiful, long, slender, wiry, glossy black leaves justice. I can see by the appearance of the dry leaf that these are of superior quality.
To brew them, I grabbed my Kati Tumbler, although I argued with myself for some time as to why I wouldn’t use my gaiwan to brew these. Ultimately, it was a decision that came down to the skin on my fingertips: When I steep teas at such a high temperature as is best for a black tea such as this, my gaiwan gets really hot to the touch – even though I have the little “fingertip handles” on my easy gaiwan, those get really hot when I steep with boiling water and I wasn’t in the mood for scorched fingers.
So, I grabbed my Kati Tumbler and by the looks of the sampler, there were just enough leaves in the sampler for my 12 ounce tumbler. I poured the leaves into the basket and added 12 ounces of boiling water and let the tea steep for 3 minutes.
And this is a marvelous cup of tea!
The sip starts out with notes of sweet and savory. The sweetness is fruity and slightly honey-esque. The savory is slightly smoky. By mid-sip, the smokiness emerges a little more. The fruity notes remind me of a combination of plum with a hint of grape.
I find myself trying to determine if it’s grape that I taste, or raisin? It’s almost like it’s somewhere in between. Like eating a grape that’s only been partially dried to the raisin stage. It offers that sweet side of grape, but also a savory, almost black currant, wine-like flavor of grape. It’s really quite enjoyable.
The plum with the smoky note is quite intriguing – a smoked plum! Yum!
Just after mid-sip, I pick up on floral notes: orchid! The orchid becomes more distinct as I continue to sip. Now that I’m more than halfway through my cup, I am really tasting the distinct notes of orchid. There are still hints of smoke that linger into the aftertaste, and I like the way the floral notes mingle with those wisps of smoke.
I keep going back to the “smoky” notes and I don’t want to mislead anyone into thinking that this is a strong, smoky tea. This isn’t like a Lapsang. The smoke is subtle throughout. But it’s the way the hints of smoke dance in and out of the sip that I am marveling over. I like this level of smoke – light notes of smoke that seem to charm their way into each sip.
This tea has a really satisfyingly round flavor. Balanced, yes. The fruit balances nicely with the floral notes and the smoky notes mingle throughout the sip, keeping the palate interested. A really nice Keemun, and I love that it’s organic!
Menghai Palace Ripened Pu-erh Cake Tea (2008) from Teavivre
Tea Information:
Leaf Type: Pu-erh
Where to Buy: Teavivre
Tea Description:
This Menghai Palace Ripened Pu-erh Cake Tea 2008 comes from the typical production area of Yunnan pu-erh: Menghai, Xishuangbanna.
The extraordinary natural environment here not only makes Menghai a renowned place of producing pu-erh, but also brings the unique tea tree here: the Yunnan large leaf species. Our Menghai Palace Ripened Pu-erh Cake Tea 2008 is made of selected tea leaves from the Yunnan large leaf tea trees on Bulang Mountain.
The large leaf species are excellent material for making teas. Plenty of golden buds can be found in this Palace pu-erh cake, which was made of large leaf species. Thus, in ancient times, pu-erh teas of this high grade were limited-offered as tribute to the imperial. Being renowned from the palace, this kind of pu-erh tea tastes quite mellow and full-bodied. The tea was then given the name as Palace Pu-erh.
With the elegant aroma, soft taste and golden appearance, this 2008 Palace Pu-erh is worth trying.
Learn more about this tea here.
Taster’s Review:
Nice! Really, really nice!
I’ve mentioned (many times) about my trials and tribulations when it comes to Pu-erh. But the simple fact is that I do appreciate most pu-erh teas that I’ve tried. I’ve liked more than I’ve disliked. Unfortunately, the ones that I disliked, I disliked early in my ‘tea drinking years’ and so the haunting memories remain.
Back then I didn’t know how to prepare pu-erh properly. Now, I know how to prepare it. I don’t know if it’s the proper way to prepare it according to customs or whatever – but I found the way to prepare it that works for me: I grab my gaiwan and for this particular pu-erh, I ‘eyeball’ measured the leaf after breaking apart some of the larger chunks from the cake into smaller bits. If I had to venture a guess as to how much leaf this actually ended up being, I’d say it was about a bamboo scoop of tea.
Then I added enough hot water (heated to 190°F) to cover the leaves and let them infuse for 15 seconds. Then I strained off the liquid and discarded it. Then I filled the gaiwan with more water (190°F) and let it steep for 45 seconds.
The aroma of the first cup is nutty and sweet. The flavor is sweet, like thinned molasses. There is some earthiness to the flavor, but it’s barely there and something that I only pick up on when I slurp the sip to aerate the liquid on my palate. Otherwise, what I’m tasting is very similar to what I’d taste if I were to take the jar of molasses out of my cupboard and heat it up with some water. This tastes like thinned molasses with hints of wildflower honey.
In other words, it’s sweet. Beautifully, deliciously sweet. So delightfully sweet that before I could finish the above review of the first cup, the cup was empty and I needed to go resteep the leaves!
For this infusion, I would normally add 15 seconds onto the steep time (making it 1 minute) but by the time I reached 45 seconds, the liquid was so dark that I decided that I’d stop there. So this second cup was infused just 45 seconds.
This cup is a little bit earthier than the first cup was. It’s still sweet, but the sweetness is a bit more mild this time around. It’s a very mellow and smooth tasting tea with notes of raw cacao! Wow! Nice. I taste hints of flower in there too, but because the flavor of cacao is prevalent, it is difficult to determine what flower I’m tasting.
With later infusions, I found that the tea became increasingly more earthy. The tea is still sweet, but some of those molasses-y flavors are diminishing with each infusion. Still quite cacao-ish, I pick up on notes of leather, wood and mushroom.
Overall, an enjoyable Pu-erh, although I must admit that I preferred those earliest infusions where the tea was more like thinned molasses and very few earthy notes were detected.
Rougui Oolong Tea from White Two Tea
Tea Information:
Leaf Type: Oolong
Where to Buy: White Two Tea
Tea Description:
Rougui [cinnamon] yancha [rock tea] is an oolong tea from the Fujian province of China.
Our Rougui is fragrant and smoky with a mineral finish. It is considered a medium roast.
Learn more about this tea here.
Learn more about White Two Tea’s Tea Club Subscription here.
Taster’s Review:
I’ll admit that I have less experience with Rougui Oolong teas than I do with other Oolongs like TieGuanYin and AliShan. But I still enjoy them!
And this Rougui Oolong from White Two Tea is lovely!
I brewed it the same way I brew other Oolongs – in my gaiwan! I measured a bamboo scoop of leaf into the bowl of the gaiwan, and then I poured in water heated to 180°F. I did a 15 second rinse, and then infused the leaves for 45 seconds. With each subsequent infusion, I added 15 seconds. My first cup is the combination of the first two infusions.
And the first cup is delightfully fragrant. It’s pleasantly sweet with notes of fruit and flower. It’s very flavorful. Usually, the first cup tends to be the lightest flavored cup that I enjoy of an Oolong experience, and that may be true of this tea as well, but I like that there’s still plenty of flavor to be experienced!
Sweet! Hints of smoke in the distance. The wording of the description lead me to believe that this would be smokier than it is – but the smoke notes are faint – I like that! Woodsy tones marry with notes of stone fruit. I taste sweet notes of peach and plum with hints of sour at mid-sip. I also taste hints of mineral and light spice notes in the background. It’s a wonderfully complex cuppa!
And that was just the first cup! The second cup is even more delightful! The flavors have become smoother now. The sip is smooth from start to finish with a mild astringency at the tail – a slightly dry note. I also pick up on a slight citrus-y note toward the finish.
While I experienced a slight ‘sour’ note from the fruit tones in that first cup, I find that those notes seem to be tapering. The fruit is still an abundant taste, but this cup focuses on the sweetness of the fruit and there is very little noticeable sour note.
This tea just seems to get lovelier and lovelier the more you infuse it!
The third cup was sweeter and smoother than the first two. I can really taste peach notes now. I am still tasting hints (wisps!) of smoke. The spice notes seem to stand out for me in this cup, so it’s like I’m tasting peach and spice. Nice!
A really lovely Oolong! This is the first Oolong that I’ve tried from White Two Tea, and it’s been a wonderful experience!