Description

A blend for those with an insatiable sweet tooth, this tea combines the sugary qualities of Shaihong (sun dried) Yunnan black tea with the floating fragrance of Dancong oolong. This tea offers a bit of both worlds, with a more dynamic fragrance than a typical shaihong black tea, but also more sweetness and resistance to bitterness than your average Dancong.

For this pressing, we swapped out the Wuye dancong with a Yashixiang that proved to intoxicating to say no to this year. The black tea is also a new Jinggu shaihong, which contrastingly offers a slight woody quality mid-sip. A noticeable caramel scent is also left in the cup, likely thanks to the black tea.

While the long-term ageing potential of a unique blend like this is still yet to be proven, our experience has been that the flavours of the two types of tea tends to meld and over time. A clearer separation of flavours can be expected in the earlier months, but as time goes on, these teas tend form their own identity. For us, following this development is part of the fun.

Considering this tea falls well inside the daily-drinker range, we strongly recommend doubling (or tonging) up on this tea as the first cake might be gone before you know it.

We recommend using standard gongfu brewing parameters for this tea, however, it also performs very well when brewed grandpa/thermos style.

$0.15/gram