Zá Jiāo Jīn Sī Diān Hóng Chá, 杂交金丝滇红茶, Hybridized Yunnan Golden Silk Black Tea
Autumn, 2020; var. Camelia sinensis (hybridized sub-varietals); (Lucy Wang YNteas Agri Tech Co., Ltd.
) Menglian, Yunnan; bud and 1-2 leaves, EU Organic, Dianhong black tea process; 1400-1800m; #TodaysTea, #今天的茶, #JīnTiāndeChá.
Infusion: 3g in 150ml for 20-30sec@90-100deg. C
Dry Leaf Aroma: toasted fruit bread, bready, biscuity, sultanas, currants, and dried plums;
Wet Leaf Aroma: sharp, aromatic, pungent, hints of apricot;
Liquor: amber colour with a baked bread and warm cooked rice scent;
Mouthfeel: viscous, sticky, mildly stimulating and astringent with a sweet and fresh spice finish;
Taste: malty, bready, ginger, dried tangerine, earthy.
Opinion: This appears to be an experimental, hybridized tea. I don’t know much about it, but it seems to be very different to the #10 Golden Silk Dianhong that I’ve previously reviewed. Where the #10 had a distinctly watery finish, this tea has more presence and lingers longer on the palate. Very interesting and enjoyable.