Wuliang Dian Hong

If there is such a thing as an ideal tea—a tea that embodies all the qualities one could expect beyond personal preference—then this is it, at least when it comes to Dian Hong. This Gushu Hong Cha contains fewer of the golden, downy buds often associated with Dian Hong, a clear indication that it has been crafted in the traditional gongfu style (滇紅工夫茶)—much sought after among tea connoisseurs, and rightly so.

The warm, dry leaves already unfold a broad landscape of aromas that carry through the entire tea session. Chocolate-covered raisins and roses greet the nose, joined by malt and a distinct saffron note once water is added. The full, viscous liquor then reveals a range of sweet, dried fruits: raisins, dates, even apricots, all supported by a solid malty base and lifted by floral high notes of fresh roses. Soon after swallowing, warming spices such as saffron and ginger emerge, gradually transforming into a tart, berry-like aftertaste.

Supremely balanced and layered, with a truly exceptional mouthfeel and remarkable endurance, this Dian Hong comes close to perfection.

Written by Sven