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SimplyJenW drank Dian Hong Congfu by Joseph Wesley Black Tea

985 tasting notes

Tea of the morning…….

I was curious about this one, even though I feel like I have all the Dian Hong I will ever need from Teavivre. I do love a good Dian Hong, though, so it was kind of a no brainer to give it a try.

Leaves are thick, twisted and have some golden tips. It is not as golden tipped as Teavivre’s golden tip dian hong, but more in line with their full leaf version. I would say it follows the profile of a good dian hong as far as taste…..malt, cocoa. Heartiness without astringency or briskness. What I do find remarkable about all the teas I have tried from Joseph Wesley is the heavy mouthfeel. They all make such a heavy brew which is very satisfying….like you are drinking something substantial. It makes me want to go back to my other dian hongs to see how they stack up.

For me, I do see this one as the one I may not need to buy soon of the 4 I was initially interested in. The outstanding winner for me is the Keemun. Then the Bai Lin. However, I can tell he really does pay attention to the quality of the teas he sells. Plus, for a black tea drinker like me, his product line is perfect. We shall see once I get my tins!

Usual mug method.

Flavors: Cocoa, Malt

Preparation

195 °F / 90 °C 5 min, 0 sec 2 tsp 15 OZ / 443 ML

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My motto: Drink the good tea!

Tea enthusiast, trying to keep up my cardio for the zombie apocalypse. I have come to accept that I am a western brewing black tea drinker as that is where my ‘tea heart’ lies. I started on loose leaf as a way to have my dessert and not suffer the caloric issues. Once I tried it, I was hooked.

I drink what I like, which is mostly China blacks, a few traditionally scented blacks and Earl Greys, plus a flavored tea here and there. I don’t mind spending a bit on premium varieties on occasion, but an expensive tea has to deliver. My favorite places to order are Harney & Sons and Upton Tea Imports. TeaVivre is great for Chinese tea.

My ratings are pretty subjective. If it falls under 70, I may not take the time to post about it unless I had something specific to say. If it is 70-80 I like it, but I will probably not rebuy. Favorites are over 80 and up, but sometimes the less expensive or more easily obtainable version of a similar taste will win out for my cupboard space.

Usual teapot steeping method: 24 oz teapot, 3 perfect scoops of tea (4 1/2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual mug steeping method: 15 oz mug, 1.5 perfect scoops of tea (just over 2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual pan method: 1 1/2 cups water, 2 perfect tsp chai (3 actual tsp). Simmer for 3 minutes. Add 2/3 cup skim milk. Simmer for 2 more minutes. Strain and sweeten.

Usual pitcher method:
5 or 6 Perfect Spoons of tea (this means about 7-9 actual tsp), freshly boiled water, brewed essentially double-strong in my 24 oz teapot for 4 minutes. Fill my Fiestaware Disc pitcher (about 60 oz.) halfway with ice. Add brewed double-strong tea to the pitcher. Stir it a little and enjoy. No additions.

(*SRP is my Sample/Stash Reduction Plan starting on April 12, 2012. I got so far, but just decided it was too fussy to keep track.)