On the one hand, I love the aromas and the well-balanced taste profile of this hong shui, while on the other hand I also think the roasting is too strong for my liking and I am not a big fan of the mouthfeel. I would still choose to drink this tea semi-regularly if I had more of it. It fills the niche of bug-bitten tea very well without being fussy like some oriental beauty can be.
Dry leaf aroma is a beautiful mix of waffles, honeydew melon, longan, and ladyfingers. When wet, I am transported to an autumn meadow, churning butter with hibiscus and hops around.
The liquor is light-bodied and numbing with a foamy and chalky mouthfeel. It is imbued with a woody bitterness and fruity sweetness. There are also notes of ash, butter cookies, miso and nectarine skins. One is then left with a long-lasting floral sweetness mixed with the tartness of ripe fruits and a cooling, astringent bite.
Flavors: Ash, Bitter, Butter, Cookie, Fruit Tree Flowers, Fruity, Hibiscus, Hops, Mineral, Soybean, Sweet, Tart, Umami, Wood
