Comparison of taste between Qimen Gongfu black tea and Yunnan ancient tree Dianhong Kungfu Tea the blending proportion of English breakfast black tea and what kind of black tea is used at the bottom of the tea

Today, the warmth of the sun is obscured by a layer of mist, and the sky becomes a rose yellow and light blue watercolor painting. I have been longing for strong black tea all winter-malt, spicy and earthy-but now seems to be the best time to taste two kinds of black tea, Fengqing Dianhong and Qimen Maofeng. Visitors to our former teahouse may recognize the first teahouse because it's hard to forget seeing it with your own eyes, but this Qimen teahouse is brand new and has never been sold online before. Although it is called "Keemun" in the West and this is one of the tea bottoms often used in many "English breakfast black teas", these slender, sturdy, easily tangled and caked leaves are another thing: nowadays, many high-quality Keemun Black Tea are baked in ovens to get fresh flowers, but these teas are traditionally dried on charcoal, giving them a strong, rich aroma. After the tea is soaked in hot water, it can be tasted with a very delicate, warm smell of cocoa or peanuts as well as a hint of flowers, but it can also be soaked longer or more concentrated into a complete and malt flavor. in its absorption of smokiness, the color of red fruit is like raspberry. Qimen are all tangled up, reflecting a bluer sky. Although the leaves do not look wider than the needles, they become plump and fleshy when they grow back.

Fengqing Yunnan black tea is different, but also rich, familiar with Yunnan red and other black tea may be surprised, tea has many golden leaves, is a feature, is this kind of. The flavor prefers roses and red fruits. The large wavy leaves are charcoal gray and look interchangeable with other black or dark oolong teas, but their lavender shadows and smells are unique. However, make no mistake, these leaves have no fragrance, but are the result of a special variety (different from the traditional Yunnan red) and processing technology. Soak them in hot water, the taste and smell of the tea is the same, intoxicating, with strong floral aroma, astringent tannins, and perfect touch.

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