I’ve been merging myself into white tea and rooibos in the past two weeks that I almost forget about the taste of full-bodied tea. My bad. I was busy organizing my tea stocks in the cupboard last weekend and look what I found- A pack of lovely designed tea that I want to give a recommendation on this tasty Yunnan Dian Hung black tea.
I got this tea sample from a lovely girl who worked in P&T, a famous Berlin-based tea shop. Maybe it’s because I couldn’t decide between green tea and black tea. She secretly put two packs of black tea in my bag, “You should try this. It is one of my favorites”, and winked to me.
The packaging design caught my eyes again, that’s why I opened it this morning. Even though that was almost 6 months ago, l
First of all, the appearance of this tea.
I really hope it’s not because of my carelessness, the tea leaf was a bit too wet for the standardized Dian Hong black tea. It should be the typical bright golden color instead of the dull brownish yellow. (see the picture below)
This tea remains its bold and long shape, no rolling.
Let’s brew this Chinese Breakfast Tea
Since Yunnan Dian Hung black tea has a distinct full-bodied trait which is just like English Breakfast. I’ll call it Chinese Breakfast if you don’t mind.
- High level of caffeine is just what I need in the
morning,because our cat is always meowing at the door for unknown reasons.
- I brewed it with 95-degree water for 50 seconds even though the suggested time was 90 seconds on the instruction. We tend to stay on the safe side cause we don’t want any bitterness in our tea. The first brew is for the aroma, so I don’t want to “cook” the tea.
- I especially like the rich nutty taste and bright note of dark chocolate in this tea. It has an entirely different type of “strong body” as you can taste in the English breakfast tea. Like the complex wine pairs with food, I think this tea could go pretty well with light dishes in the daytime.
- The full-body doesn’t make this Dian Hong black tea bitter or dry, it was actually smooth and a little bit heavy, but it’s enjoyable. I like lightly lingering floral notes.
About the colour
The colour was surprisingly dark even I’ve already reduced the steeping time (the first 50 secs and the second 65 secs). Bright ruby colour with a slightly orange ring.
I made the first two infusions in the same Cha-hai, which is the glass container on the right-hand side in the photo. But I enjoyed them separately and felt the differences in note and aroma, then mixed in one glass. In some tea/coffee shop (at least in Berlin), this is what you will get, the mixtures of two-to-three infusions, when you order a pot of orthodox tea.
Have you ever drank this type of Chinese Breakfast Tea, Yunnan Dian Hung? Leave a comment below, let’s chat!