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“Another shai hong cake. This is an interesting one. It brews a really dark red. It is thick-textured, aromawise it isn’t really strong and at first glance it might even seem a bit empty because it...” Read full tasting note
“A bit tart, with good balance and complexity. Flavors include dried fruit, warm mineral undertone, and earthy range that’s somewhere along the lines of pipe tobacco. I like the tea even though I...” Read full tasting note
compressed Yunnan origin sun-dried black tea cake
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FarmerleafAnother shai hong cake. This is an interesting one. It brews a really dark red. It is thick-textured, aromawise it isn’t really strong and at first glance it might even seem a bit empty because it has no high aromatic notes, but then there is a depth to it that is just really nice. It has a smooth, deep and round dried fruits aspect that comforts and satisfies.
A bit tart, with good balance and complexity. Flavors include dried fruit, warm mineral undertone, and earthy range that’s somewhere along the lines of pipe tobacco. I like the tea even though I usually don’t care for tartness in black teas. Dian Hong often include more cocoa and roasted yam or sweet potato flavor range but this one is different. I suppose that dried fruit and earthiness could also be interpreted as not so far off sun-dried tomato. I suspect this tea might be even better in another year since sun-dried blacks do tend to pick up a bit more complexity with a little age. It’s good tea, not great, but per my preferences good and also interesting in style, with nice depth and complexity and a decently full feel. Even for Dian Hong it can brew a lot of infusions, very nice brewed lightly (it probably wouldn’t do nearly as well made Western style), producing lots of consistent and pleasant infusions.
Full review here: http://teaintheancientworld.blogspot.com/2018/05/moychay-sun-dried-compressed-dian-hong.html
