Shout out to Amanda Soggyenderman Wilson for adding this tea to Steepster. I have been having to add a page with each of my TeaSide reviews lately as no one else has reviewed them yet!
The scent of this rolled highly-oxidized oolong after the dry leaves have rested in a warm gaiwan is rather sweet, honeyed, fruity, and a little floral. I am already reminded of Guifei oolong. The wet leaves after the first infusion are bursting with aromas of plum, fig, and subtle flowers.
The taste is rather honey-like, with a bit of plum and subtle floral. I’m reminded of those little plastic honey-tube candies that are often flavored, where you cut off one end and suck the flavored honey out. The aroma of the golden tea liquor smells a bit like spiced oatmeal. Despite the aroma of the leaves reminded me more of Guifei, the flavor of the tea reminds me more of Baihao if we are talking bug-bitten teas. I have no idea if Hong Shui is a bug-bitten tea (will have to read up on that in a minute, I like to review with a neutral mindset), but it has the same sweet qualities as one.
The second infusion tastes more floral to me, and reminds me of clover honey. There’s a subtle fruitiness but it’s a bit tough to describe. Plum might be the closest idea still. Maybe fig.
By the fourth infusion I’m tasting more floral and it’s kind of tangy, with lingering notes that remind me a bit of autumn leaves and spices.
Flavors: Autumn Leaf Pile, Fig, Flowers, Honey, Oats, Plum, Spices
