“Decided to do a little gongfu session (which hasn’t happened in forever) as I write my capstone paper. Only 2 more months until I’m done with my master’s and I am very ready to be done. These hong...” Read full tasting note
Heavily oxidized at 90 percent, this Hong Cha (“red” tea in China) is categorized as a black tea. Made from a Mi Lan Xiang (Honey Orchid) cultivar in Guangdong, the result is a deep, honey-like flavor. Notes of crème brûlée and brown sugar may come to mind as you continue to sip.
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