This is a nice hong cha for those who like them fruity and sweet. This guy has very prominent notes of dark caramel and blackberry syrup from nose to aftertaste. It also has a very solid body, with woodiness, minerality, and nuttiness to balance the overt overall sweetness to the tea. There is a hint of smokiness, which manifests itself through the dark (maybe slightly burnt – but not bitter) caramel and roasted nut flavors. Very tasty.
Dry leaf – dry chocolate and cocoa powder, red currant, waxy fruitiness, blackberry syrup, notes of roasted peanut. In preheated vessel – dark caramel and blackberry syrup.
Smell – dark caramel, blackberry syrup, roasted pecans, woodiness, sweet smokiness, hint of toasted coconut
Taste – caramel, blackberry syrup, roasted pecans, woodiness, minerality, sweet smokiness, hint of toasted coconut.
Interesting to note that jian shui clay cup brings out more smokiness and English breakfast tea tannins. Porcelain cup has fruitiness on palate, continuing through aftertaste; clay cup cuts through it and adds woodiness and minerality.
https://www.instagram.com/p/BldDrm5nLv2/?taken-by=cincinna.tea
