ethan wrote:Dian Hong from Tea-Village, Pattaya, Thailand: I opened a 75-gram pouch of this because of John B.'s recent post on some highly oxidized oolong. He said that as far as taste went, the tea that he was drinking could have been leaves from assamica or sinensis. I remembered thinking about the dian hong that way.
Anyway, the gold, soft leaves produce a sweet & fairly complex drink that I believe I was correct in praising months ago. It does have the maltiness of assam black but offers a lot more. I remember getting similar tea from Yunnan Sourcing a few years back & being thrilled. Then I did not know other black tea could be better.
The black TGY from Taiwan (which I have been drinking almost everyday lately) outshines the dian hong, especially when drinking a lot. Although not very complex, nor a tea that changes much from infusion to infusion, the black TGY is one for large quantity & pleasure. That is fortunate today because the wind is blowing hard & the temperature is below freezing; so the old building I stay in has a very cold floor & drafts. After 3 good rounds of the dian hong, I'll return to the black TGY for pleasure & warmth.
A blend of the two might be interesting!