strong osmanthus, sweet potato aromatics in both dry leaf and tea.
1g in 8 oz. mug, boiling, Brita tap, grandpa. All I do is complain about my hate for hongcha here, but I was suckered by the name as Tong Mu village teas have been more renowned as of late and I’ve been curious as to why. I ordered a pack with my last order from SR. Anyway, I’m more than happy to be proven wrong. I’m taking a break from sheng for a bit, more so out of necessity than desire. My stomach hasn’t been able to handle it lately, even mid-aged, and I’m terrified after reading posts from old puer bloggers who had to take years-long breaks (Hster specifically, I think?) due to drinking too much young tea.
There’s a light floral vegetal aftertaste and lingering floral honeyed aspect in aftertaste in early steeps; nothing overbearing. In the thermos after tasted like the dining hall’s sweet potato and squash mix, which is not a criticism, just an observation. A gentle tea and probably on the pricier side for a hongcha, again probably bearing name in mind. I’m not sure I could distinguish it from other hongcha taste-wise. Not bad, just won’t be something I reach for.
On the notes of peach and citrus in the description, I can sort of understand why. But after the time I tried the osmanthus black from ORT, the osmanthus note really stuck and it’s hard to perceive it as anything else if encountered afterwards. Some oolongs have a floral note bordering on it, but what distinguishes it for me vs. more sweet potato-like note is a soapy floral aspect I find unique to it. And again, that could just be still osmanthus, but lighter. I’m not sure. I don’t love it, but it’s interesting. I would not buy any perfumes with osmanthus notes.
