Monday, December 28, 2015

White2Tea: Bang Dong Hong Black Tea, A Tea Review

The waiting game begins!! I did it, today I ordered the Xbone and I am so full of excitement I can barely function. Really I don't think I have been this kind of excited since I was a kid...I hearken back to Middle School where my dad pre-ordered a Playstation and I was just the hotness at school, of course I spent the entire day bouncing off the walls waiting to get home so I could play the pile of demos because I didn't have money for the games yet. I could say I felt this kind of excitement when I got an Xbox360, but considering Ben just surprised me with it one day the excitement was a very short explosion...maybe I could compare it to being super excited about Mass Effect 3 where I went to the release party, that had a sad ending though so maybe not.

Guys, guys....guys...it is Dian Hong time!! I am addicted to Dian Hong, it is probably no secret at this point, I mean I love Hong Cha in general, but I go into full on twitchy addict mode around Dian Hong. So today why not look at White2Tea's Bang Dong Hong Black Tea, made from big leaf Puerh varietal material but processed like a red tea, which means fun times for me! I have had other Dian Hongs that specifically are made from Puerh material and they have made me immensely happy, they have unique nuances. The aroma of the really quite enormous leaves is crisp and gently smoky, with sweet honey and cocoa undertones, a nice starchy yam note, and a slightly camphor finish. It is like sniffing a chocolate covered Sheng, and I hope everyone is as amused by that mental image as I am.

Into my red tea yixing teapot the leaves went for a water filled adventure! The aroma of the now soggy leaves is subtly sweet, with notes of malt and yams, pine resin and camphor, and a finish of honey and cocoa. It has a crispness despite the rich notes, and it is probably the camphor I have to thank for that. The liquid (or soup if you feel fancy) has a gentle and sweet aroma, blending molasses, burnt sugar, cocoa, yams, pine sap, and a tiny tiny hint of camphor at the finish. It smells more of a Dian Hong in the liquid and only has a hint of its puerh cousin.

The first steeping is smooth and sweet, starting with notes of honey and pine sap with a nice midtaste of cocoa that almost borders on chocolate, but not quite that milky sweet. Around the midtaste notes of yam and molasses appear, and the finish brings in a slightly cedar slightly camphor note. It is not cooling, more like the ghost of cedar and camphor, giving it, if anything, a bit of crispness.

Second steeping time, and the aroma is quite malty with notes of pine sap, starchy yams, and a touch of sweet cocoa. This steeping is mostly smooth, with a hint of dryness at the finish, it is not a strong unpleasant dryness, just slight. The taste is rich this steeping, strong notes of cocoa and malt mix with molasses and a slight pine wood note. It finishes with yams, honey, and molasses, the molasses taste lingers for a while after the sipping.

The aroma of the third steeping is still very malty and rich, with stronger yam notes and cocoa, the honey sweetness is not as strong, as it is more rich than sweet. Sipping the red gold (it is like gold to me!) it is all smoothness, no dryness what so ever, just smooth rich sweetness. The taste is sweet and malty, very rich with notes of yam and honey, with strong molasses and malt at the finish. I got several more steeps after this one, it is a Red Tea that keeps giving, getting sweeter after the richness.

This tea was a gift.

2 comments:

  1. Great review - I am going to make some chocolate covered sheng now, brb

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