I’ve been in a Dianhong mood lately. This was my morning tea. This was a very unique brew. The leaves are massive long soft golden strands. They give off a milk chocolate and caramel aroma. I placed a bunch in my warmed gaiwan and shook them up. The aroma stayed consistent, but it deepens and the aroma of black cherry and graham cracker appeared. I washed these once and prepared brewing. The liquor itself is fairly light. This doesn’t have the classic deep red color. Instead, it stays a consistent bronze. The flavor is light as well. The initial sip was of malt chocolate, light wood, caramel, and honey. The funny thing is that this brew changes and becomes sweet and chocolaty. The flavor kinda reminds me of smores. This would be a nice hiking tea. This brew keeps the same light flavors. This was very tasty and great morning brew. The tea held up well against multiple steeping, and it was light on my stomach. I really enjoyed this morning session.
https://instagram.com/p/6mlX2VzGeY/?taken-by=haveteawilltravel
Flavors: Chocolate, Graham Cracker, Honey, Malt, Marshmallow, Wood
