Hong Long

Malt is one thing that never comes to mind with oxidized red oolong but here, I can agree with the description as well as Martin’s. He describes that dark sweetness as beer-like — a dark Munich malt — and I think that’s spot on. It’s as well a floral tea, being of the Four Season’s cultivar, but I can’t tell what type of flowers. Maybe something more in the wildflower realm, almost like chamomile with it’s apple taste. Subdued citrus and a floral red fruit like hawthorn. Other, more distinct notes are comprised of autumn leaves and old wood furniture. It’s well balanced like its green counterpart, Ji Long, and very easy to drink. This made for a mellow daily drinker bowl tea at work.

Thanks again, Martin!

Ji Long is, as they say, summery kind and green cousin to this tea. So, reading and hearing that while buying, I knew this is a bit more floral roasted (dark) oolong. However, there are as well strong malty notes to be expected.

I have used two teaspoons for 300 ml mug as usual; almost boiling water, 2 steeps, 120 and 180 seconds long, prepared western method.

First steep is indeed quite floral for dark oolong. Also notes of autumn leaves, some spiciness, all that can be found there. The long aftertaste is definitely full of dark malts, a bit like caramel malt and dark Munich malt I had to smell and taste once. So yep, a bit beer-y maybe?

The second steep brought less of the florals in my opinion, the spices are a bit stronger. Again strong malty aftertaste, reminds me a bit of some kind of mellow, but flavourful black tea and very nicely mouthcoating quality makes the mark a little higher compaerd to Ji Long.