Tea Hong

Recent Tasting Notes

92
drank Red Cloak Grande 2011 by Tea Hong
4 tasting notes

I’ve got a cold right now, so may have to revisit this when trying again, but I thought this was very nice – I was pleasantly surprised. It’s so often that you find a vendor who makes exaggerated claims about a tea, and then the tea is not so good, but this one reminded of me (in a good way) of some other teas I’ve had and really enjoyed.

The aroma under the gaiwan lid was great, but the empty cup wasn’t quite as fragrant as I would have expected. But the tea was fairly durable, and the taste sweet and spicy, with just a bit of astringency and roughness on the front of the tongue. Looking forward to brewing this a couple of different ways, and definitely need to try the 2012 version, as well as get some more of the 2011.

The tea is described as traditional. I would consider the roast medium / balanced / sufficient (not over, not under), and I’d describe the oxidation as medium, but the roast is well done, and it’s been well roasted, so there’s no sharpness or unpleasant notes. Aftertaste is lasting, even with my nose partially out of commission, and has an interesting, complex flavor, and maybe some of the elusive ‘yan yun’.

Not sure whether this is qidan or some other varietal, and can’t vouch for whether it’s really from 100+ year old bushes, but I would believe that it’s old bush, at any rate. Regardless of what it is, my first impression is that this is quite a bit better than a lot of other yancha in its price range.

Preparation
6 g 3 OZ / 100 ML

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76

Earthy aroma with suggestions of the forest after the rain. Softly sweet infusion. Tones of fresh licorice and mushrooms. Sweet aftertaste.

Preparation
Boiling 1 min, 0 sec

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83
drank Menghai Spring 2004 by Tea Hong
45 tasting notes

Round, warm, earthy aroma with a slight sweetness of freshly cut hay and lightly toasted grains. Elegantly full silky body with a sweetness coming on very slowly and lightly. Tints of fresh herbs. Long sweet aftertaste.

Preparation
Boiling 1 min, 0 sec

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77

Fragrant dry leaves. Refreshing light floral aroma with distinctive notes of citrus peel in the likes of bergamot. Soft infusion that is lightly sweet and malty. Lively with slight citrus bites. Refreshing aftertaste.

Preparation
200 °F / 93 °C 4 min, 15 sec

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84
drank Red Plum Classic by Tea Hong
45 tasting notes

Mild floral fragrance accented with berries and plums. Lively, lightly sweet body with an undertone of Longjing savoriness and accents of berries. Refreshing and floral aftertaste.

Preparation
195 °F / 90 °C 2 min, 0 sec

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84
drank Souchong Renaissance by Tea Hong
45 tasting notes

Flowery aroma with fresh apple sweetness. Infusion with malty liveliness accentuated with tones of plums and light citrus bites. Sweet aftertaste of malty tones.

Preparation
195 °F / 90 °C 2 min, 30 sec

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83
drank Gold Stallion by Tea Hong
45 tasting notes

Warm, floral aroma with a sweet date overtone and a slight hint of vanilla. Elegant, full body that echos the aroma. Mouth-watering after effects especially on the sides of the tongue and back of the palate as a continuation of the sweet aftertaste.

Preparation
195 °F / 90 °C 2 min, 30 sec

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79
drank Congou Rustic by Tea Hong
45 tasting notes

Lightly toasty aroma with slight hints of fresh plum peels and a light touch of wood smoke. Sharp citrus on a base of light malt, cereal and prune; faint accents of fresh cinnamon. Light aftertaste.

Preparation
195 °F / 90 °C 3 min, 0 sec

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81

Mild floral aroma with light tones of sweet potato. Soft, lively sweet body with a hint of plum and tinkling bites of citrus peel. Moderately long sweet aftertaste at the top of the throat.

Preparation
195 °F / 90 °C 3 min, 0 sec

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79

Warm floral aroma with notes of toasted sweet potato peels. Lightly malty infusion accented with bites of plum peels. Moderate malty aftertaste.

Preparation
195 °F / 90 °C 2 min, 45 sec

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82

Fresh, sweet aroma with hints of plums and prune. Light undertone of smokiness. Lively infusion also in accents of plums and sweet prune. Some astringent bites. Refreshing aftertaste.

Preparation
200 °F / 93 °C 4 min, 15 sec

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85

Mild, fresh aroma with hints of berries and prune. Soft, mildly malty infusion with distinctive bites of plum peel. Sweetness of berries and malt. Moderate aftertaste of cereal sweetness.

Preparation
195 °F / 90 °C 3 min, 30 sec

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89
drank Phoenix Sweet Osmanthus by Tea Hong
45 tasting notes

Lusciously sweet fragrance of fresh osmanthus on a foundation of fresh herbs and accents of tropical fruits. Lively, sweet, malty infusion accentuated with sharp bites of tangerine peel. Light tones of berries. Sweet aftertaste. Lingering waves of osmanthus after aroma.

Preparation
190 °F / 87 °C 1 min, 0 sec

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85
drank Cassia Classic 2011 by Tea Hong
45 tasting notes

A unique nose that carries both the floral brightness of Chinese Sacred Lily and the warmth of cinnamon in the characteristic Wuyi oolong toasted grain/cereal aroma. Stout with tinkling citrus bites and accents of spices balanced with an overall soft malty sweetness. Light citrous sweet aftertaste.

Preparation
195 °F / 90 °C 0 min, 45 sec

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97
drank Red Cloak Grande 2011 by Tea Hong
45 tasting notes

Deep, sweet, warm, complex aroma hinting cinnamon, sweet roots, apple sauce with an optimally fired toasty cereal overtone. Accents of moss and earthiness that are typical of high grown oolong characters. Dark amber stout infusion rounded with good malty sweetness in a silky texture. Slight citrus accents and immediate, tinkling spicy, bittersweet aftertaste.

Preparation
195 °F / 90 °C 1 min, 0 sec

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89
drank Rooster Crest 2010 by Tea Hong
45 tasting notes

Soft, light, warm aroma of ripen fruits central on hints of Asian green plum. Pale tints of fresh leaf herbs and woody smokiness. Soft, mild, silky body. Very delicate herbal sweetness accented with minute bites of plum peel. Light, fruity aftertaste.

Preparation
200 °F / 93 °C 1 min, 45 sec

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85
drank Narcissus Classic 2011 by Tea Hong
45 tasting notes

Deep, sweet, warm and complex aroma. Tints of sweet roots and an undertone of apple butter with a balanced toasty cereal overtone. Accents of moss and herbs that are typical of high grown oolongs. Dark amber stout infusion rounded with good malty sweetness in a silky texture. Slight citrus accents and immediate, tinkling spicy, bittersweet aftertaste.

Preparation
190 °F / 87 °C 2 min, 0 sec

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93
drank Cream Stout 2011 by Tea Hong
45 tasting notes

Warm toasty aroma and fresh scents of herbal tree bark with a touch of sweet cream. Liquor unmistakably the toasty maltiness of Wuyi oolong, although this one is much softer, much rounder with a supple flowery sweetness and tones of cream and fennel seeds.

Preparation
195 °F / 90 °C 2 min, 0 sec

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93

Flowery aroma with distinctive fresh cinnamon notes and elegant pitches of fresh herbs. Lively infusion of malty long taste and mild citrus bites. Refreshing high notes of herbs. Aftertaste of apple and malt.

Preparation
190 °F / 87 °C 0 min, 45 sec

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91

Full, smooth fragrance that is open, lively yet deep, with tones of sweet woods, flowers, and honey. Malty infusion of good weight with cereal and herbaceous sweetness. Tangy bites of tangerine peels. Fragrantly sweet aftertaste.

Preparation
190 °F / 87 °C 1 min, 45 sec

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85

Floral aroma with an undertone of honey and light accents of mint leaves and freshly cut licorice root. Buttery infusion with distinct malty tastefulness and an undertone of lightly toasted oat. Sweet aftertaste.

Preparation
195 °F / 90 °C 1 min, 0 sec

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91

Fresh, bright and yet warm floral aroma with tints of raw honey and root herbs. Lively, silky infusion on a malty base with bites of tangerine peel. Light fruity sweetness with tones of honey. Moderate sweet aftertaste.

Preparation
185 °F / 85 °C 1 min, 30 sec

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92

Lightly sweet floral aroma with a warm, creamy tone. Bright, malty body with a suggestion of apple juice. Elegantly complex accents of fresh herbs and bites of citrus peel bitterness. Long, sweet aftertaste.

Preparation
195 °F / 90 °C 1 min, 0 sec

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92

Fresh, sweet wood aroma with a steady honey undertone. Distinct accents of high mountain moss and the clear, open sensation of the forest after a heavy rain. Bright, lively yet elegantly round infusion that continues with the aroma. Light tangerine bites and the same consistent honey undertone. Refreshing, tasteful and lingering sweet aftertaste and after aroma.

Preparation
195 °F / 90 °C 0 min, 45 sec

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