2.5g for 300ml for 3 minutes with water just off the boil.

A very interesting black tea that is completely distinct from darjeelings. The first aroma from the dry leaf upon opening the bag is of milk chocolate. After leaving it in a preheated empty pot for a few minutes, the aroma shifts more towards roast and wood.

This is a dry tea with an underlying delicate sweetness. Not sweet like a taiwanese black, a lot more subtle. It’s a softer black but not very soft, compared to say a georgian black or even an Australian arakai. It feels dry in the mouth at first, followed by smooth notes of chocolate and light roast, followed by a dryish slightly sweet aftertaste with lingering roast notes.

Will give this another go on a different day, both western style and also gongfu. My first assessment is that it’s a good and different hongchabut not quite up there with some of the others I’ve tried recently (Shan cha, Phoenix Georgian Black and Australian Arakai).

Flavors: Chocolate, Roasted, Roasted Barley

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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