This tea has loads of flavour, a current favourite of mine. Its long rolled leaves make for a really smooth and medium bodied tea with distinct honey like sweetness and enduring length.
Since the early 1920’s, Hong Cha was grown in the Sun Moon Lake region of central Taiwan because of the optimum growing conditions for the Assamica tea bush. Today, the Taiwan Research and Extension Station (TRES) has continued the development of black teas, producing an extremely high quality tea with large, wonderfully curled and lustrous leaves. When infused, this hong cha has a deep orange brown hue with shades ruby red, a rounded fruity sweetness and velvet like body, and a wonderfully fruity aroma that evokes stewed cherries and apricot jam. This hong cha has is best consumed black, but can stand up to milk if desired.
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