2021 Bull Noir Dianhong is an experimental spring Yiwu Yunnan black tea with machine roasting as opposed to sun dried. This tea from Bitterleaf is the same as their Yiwu blend but also a test to see how the black tea develops for future teas.
I snagged a tin as I love a good experimental tea and Bitterleaf Tea’s Year of the Zodiac Yiwus tend to be reliably delicious and affordable. At this time, Bull Noir is sold out, but I wanted to get my thoughts on this tea out there.
Leaf and Steeping Method
Bull Noir has huge spacious leaves that need plenty of room, I wouldn’t dare smash it into a teapot. The leaves smell like raisin bread.
I used a gongfu ratio of 1 gram of leaf per 15ml of vessel size, steeped in boiling water. After a rinse, the tea has a tangy raisin scent with faint leafy floral.
Tasting of Bitterleaf Tea’s 2021 Bull Noir Dianhong
First and Second Infusion: Bull Noir Dianhong starts off a bit unusual for a black tea, tasting of roasted chestnuts, golden raisins, with a wheaty honey roasted sweet finish, kind of like honey nut cheerios meets hojicha. My brain is trying to fill in skim milk into the whole experience – this black tea is on the lighter side and a touch watery, but buttery in feel. After drinking, the aftertaste is wheat and mystery floral.
Third, Fourth, and Fifth Infusion: Each infusion adds a malted milk flavor, like a lighter Wendy’s Frostie, then Bull Noir Dianhong finishes as a bright and weird blur between yams and floral. The aftertaste is getting brighter and more yams with honey driftwood.
Sixth and Seventh Infusion: As Bull Noir Dianhong fades, the flavors come together to bright honey, yam, malt, which is light and sweet. The aftertaste has a leafy buttercup flavor. I steeped the final infusion for 15 minutes and it came out lovely sweet and raspberry with a hint of buttercup floral.
Lazy/ Grandpa Style: Lazy style, Bull Noir is amazingly approachable and light. The first sip is buttery roasted yams. As the tea steeps, it develops malty notes and a touch of berry. Adding more boiling water and letting it steep on, it didn’t get strong but kept an even raspberry buttery malt flavor.
Comments
I tend to think hongcha falls into different profile camps – sweet potato, chocolate/malt, floral, dark fruits, and wood. Bitterleaf Tea’s 2021 Bull Noir Dianhong tries to be it all but primarily a light malty black tea that lacks bitter or astringent elements.
I find Bull Noir to be an intriguing tea gongfu, but simple yet effective lazy/ grandpa style that is easy to steep. As much as I prefer complex teas, the rest of my Bull Noir will become lazy or thermos style, as I prize a bombproof tea.
There is still a bit more room for this tea to change over the year. Hopefully, Bitterleaf Tea makes a Tiger Noir cake for 2022.
