Wednesday, March 12, 2014
Jalam Teas Dien Hong
Leaf Appearance: mottled brown and black, loosely compressed
Ingredients: black tea
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: deep reddish brown
The December 2013 offering from +JalamTeas was a bit unique because it was a compressed black tea. Every tea that I've received through their subscription service so far has been raw or cooked puerh so this one piqued my interest immediately. The leaves were pressed into a cake but were rather loose so I was able to easily break them off without the assistance of knife. The taste was everything that I love about Yunnan black teas. It was fruity, sweet and malty with an almost citrus-like finish. The mouth-feel was thick and tannic but I did not find it bitter at all. I was glad that I used a white teacup because it really showed off the gorgeous deep ruby red liquor. As the included postcard explained, this cake was harvested by Hani and Lahu people. Aren't the kids on the picture adorable?
Dien Hong purchased from Jalam Teas.