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I’m a sucker for Yunnan Black (Dian Hong), and I really like this offering from Jing. Long leaves and very light golden tips I tend to associate with a lot of natural sweetness. It doesn’t disappoint, with plummy notes, rich sweetness that keeps on going for at least 2 steeps. The overused descriptor of cocoa is there, I think. Rich and satisfying, for when you deserve a treat.

A really good example of 2nd flush Darjeeling for the money. A nice, robust red tea with some backbone of tanin and astringency. The Muscatel note is there, if less pronounced. Nice fruity notes, I would go with apple.

This was one of my first batch of YS Sheng samples, and probably my favourite.
Wet leaves smelt appetising, slightly meaty & sweet.
1st steep a bit oily, vegetal like green beans, a bit bitter, spicy wood on the finish. 2nd steep : on the nose remarkably floral, honeysuckle, Jasmine. Palate richer, sweeter, more oily. Still some astringency. I get why this rocks now. 3rd very bitter… Why? Went 5 steeps, became more balanced with vegetal notes still and more huigan. Ran out of time to fully explore this superb Sheng.
Not sure I could stretch to a whole cake now it’s $77, but would happily split one.
8g in 120ml gaiwan. 95deg C. 15s steeps

Reading the back, this is White Peony, and is probably the best example I’ve tried. I do like the lightness and freshness of white tea, but this had a tad more malty flavour, which is what I want in the mornings. I could drink this all day!

One of my favourite Black (red) Teas. Rich, robust, malty and cocoa. The dry leaves have a fabulous hazelnut aroma. Quite a contrast to the supersmooth caramel of Canton Tea Co’s version.
Brewed western I use a heaped tablespoon and 2min steep, 2-3min on 2nd steep, maybe stretching to a long 3rd. I’ve steeped at 80deg C with good results.