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Yunnan Dianhong - Black tea made from old bushes (around 60 years old)
Harvest: March 2020
A black tea (in Europe, it is also known as Golden Yunnan) with an incredible smell, aroma and complex taste.
When the tea caddy is opened, the unique smell of this black tea is immediately noticeable. The dry leaves have both sweet and dark and earthy notes that are very warm and inviting. It immediately reminded me of the sweet and tart aroma of bee pollen and barley grass, or even matcha.
The hot, wet leaves, on the other hand, smell more mineral and a little less sweet.
The first infusion surprised me with its creamy consistency and its taste, which is strongly reminiscent of grain (tea) and roasted green tea (e.g. Hōjicha).
On the other hand, I found the second infusion noticeably fruity and somewhat astringent. Here the mineral note of the wet leaves was also evident in the taste. The tea left a dry feeling on the tongue. From the fourth infusion onwards, the taste aroma decreased significantly, and with it the sweetness; the tea tasted clear minerally but not bitter. Towards the sixth or seventh infusion, the tea turned golden brown and its consistency became increasingly clear, so that even subtle floral notes of roses or peaches appeared.
Yunnan Dianhong should definitely follow the traditional way of "Gongfu method"to be prepared.