C. sinensis “big leaf”; Fengqing, Yunnan, 1600m; Spring 2019, buds only; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

The dry leaves are thick, golden, furry, large buds with occasional black tinging, and a pleasantly pungent, spicy, blackcurrant aroma. The wet leaves are a burnt umber brown colour, thick and spongy with a spicy, sweet, molasses, and fruity blackcurrant scent.

3g of dry leaves were infused in 150ml of water for 20-30sec.@85-90deg. C., producing a brewed tea liquor that is orange in colour, with a very faint aroma, pale barley malt aroma with hints of blackcurrant. In the mouth it is thick, creamy, spicy, stimulating, and sweet, while the taste is malty, sweet, peppery, and mildly fruity with retronasal cinnamon hints.

Unlike other Dian Hongs, this particular sample of tea tends more to the spicy, than the chocolaty, sweet arena making it a pleasant change and delightful tea to drink. It is unknown if this is a hybrid tea of taliensis and assamica, or if it is an older, single varietal style.