Black Dragon
Unfortunately, I find this tea unremarkable and very similar to other blacks. Not much depth of flavor that I can detect.
Our "Black Dragon", a Congou, is made in the style of classic Fujian Province blacks. "Congou" is a name used in the tea trade for "gongfu" which means skill and patience, attributes needed to make a really good black. The leaves are mix of black and golden buds and playfully shaped in the Fujianese style. A well-made Congou offers complex flavors of malt and sweetness. This style of black tea is excellent as a morning beverage and to be enjoyed during the day as a refreshing cup. This lot was harvested in early April 2022. Lot# 12.
Lot Notes. This lot was selected as it offers a range of flavors and aromas. The lot is a good mix of leaf and bud. The firing of the leaves was even handed, almost delicate - with the result of a freshness to its fragrance. This lot ages well with malty notes deeping with time. Note how you feel after drinking this tea!
Tea Facts. Cultivar was developed in Fujian Province. While similar in aromas and taste profile, Black Dragon is a larger, thicker leaf than the better known Golden Monkey. Harvests early in the spring.
Tasting Notes. Multi-layered in taste - ranging from softly sweet cocoa, to hints of malt and fresh fruit. Always refreshing, one will also enjoy its lingering, sweet finish. The aroma is crisp and clean. Leaves will steep multiple times. Milk and sugar can be used.
Brewing Suggestions. Three grams or a rounded teaspoon of leaf is our recommendation for 8 ounces of water. Water temperature should be about 195 - 205 degrees F. Steep for 2-2.5 minutes. Will yield multiple steeps.
