• Song's own blend of 5 cultivars, mostly a small leaf cultivar and 4 oolong cultivars.
• Western (2 XII 21): Malty, deep, pleasant. Red cacao, a hint of roast carrots. Cup quite dense, has some mentholated aspects and cloys.

• 18 XII 24: Faint incense on the leaves. Very deep red colour, nose is malt, almonds, sugared almonds; courgette. Cup quite lively, a bit basic, fresh plums, malt, chloride. Quite pleasant, quite light, also.

• 14 I 22: Very deep and full nose, red earth, terracotta, fimo (could also be the Polo I'm wearing). Cup thick, very broad astringency; obvious fermented malt, shiitake mushroom and china bark. Mint seeds, wet leather, Brennessel. Quite nice, very broad and low hitting.
• 23 III 23: Tasted it again, confirm all of the above. Not so precise anymore.

• Blind Western (1 XI 21): warm cocoa and red wine notes; cup quite light with only a hint of malt. Decent cocoa coating.

• Benifuki from Miyazaki via Tee Fischer (6 VI 19): nose as expected, a bit wet hay; light leather. Cup also classic, a bit cocoa nibs, a bit thin. Decent echo though.

• 20 IX 21, Western: good nose, some mulled wine notes, some old pond wood water. Wet licorice, and lots of chocolate malt, obviously. Cup surprisingly light and slightly metallic, succulence and green, bitter notes. Barely any astringency however. Powdered sugar malt in the finish, overall quite a great lift. A light-bodied, well done black tea, with typical notes but atypical lift.

• Western (1 XII 21): slighty vaporub nose, but mostly muddy. Red compote. Cup distinct mentholated note, nice malty body. Probably well made, but not a tea I like.

• Zhangping is a place in Fujian; Shui Xian (meaning narcissus) a cultivar that is usually used for Oolong. The cultivar is famous for fresh peach and honey taste. The usual style of making oolong there is to use low temperatures for fermentation, forgo baking and press it into square bricks.

• Western Tasting 10 IX 18: Rich malty empty cup, cocoa nibs and dark berry marmelade. Nose also very rich, but more savoury, chicken stew, baked sweet potatoes. Slightly astringent cup, true cinnamon, dried red berries, malt extract. Very nice tea, rich, complex, structured; malt sweetness.

• From Taiwan Oolongs, summer 2018, from Baguashan in Taiwan.

• Western Style (18 XI 2018): Typical empty cup, cocoa and dark berries. Same for the nose. Aroma very stimulating, you get some of the dough-like aromas from the Wu Yi, quite thick texture. A little bit of cocoa bitterness, but overall quite balanced; some hints of leather; some tannins on the tongue. Red berry marmelade fruitiness in the finish. Juicy and long-lasting.

• Wu Yi Hong Cha from xhxtea (2 V 19): deep black berry and cocoa nose, old leather chair. Cup slightly bitter, woody, substantial. Very nice tea.

• Quicky Black from w2t 14 IX 19: good cocoa, orange, slighty, pleasant astringency; becomes a bit hollow as it chills.

• Red Milan from w2t 14 IX 19: shuixian showing through, quite nice on first brew, a bit lacking on subsequent ones.

• Citramalt black from w2t 14 IX 19: Herbstlaub, indeed citrussy, malty notes, surprisingly lacking for subsequent brewings.

There are 4 main regions in India for tea (according to 80° 15).

• Assam. ~50m above sea level. Malty, energising, 2^nd flush is prized.
• Darjeeling. Himalayan foothills, high elevation. Light, floral, first flush is prized.
• Dooars. West Bengal plains, robust teas for blends.
• Nilgiris. smooth body, brisk, fruity aroma; good for iced teas

CTC means *crush, tear, curl*, makes little droplets of fast infusion tea (as opposed to *orthodox*)