Like a cross between a taiwanese black and a mellow georgian black, but maltier and woodier. With a sweet after taste. This is definitely a good one. I’m currently exploring hongcha from different terroirs and processing – a total of about 40 different hongcha over the next few months – and I definitely want to try the spring flush from this estate now.

I brewed this western style, 2.5g for 2.5 minutes in 300ml of water just off the boil. Will try it gongfu next, as per recommendations from the estate.

Flavors: Malt, Mineral, Molasses, Wood

205 °F / 96 °C 2 g 10 OZ / 300 ML

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8 years since I started the journey down this rabbit hole. My everyday drinker currently is a Dian Hong and overall I do enjoy hongcha a lot. Have developed a taste for aged sheng that isn’t healthy for my wallet.



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