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hong [01.11.2021:1909] – [Hong Cha] aequiviniushong [18.12.2024:1604] (current) – aequivinius
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 =====Hong Cha===== =====Hong Cha=====
-   * [[zhangping|Zhangping Shui Xian]] from Shui Tang + 
-   * [[wuyihong|Wu Yi Hong Cha]] from Taiwan Oolongs +===China, Fujian, Songxi Township: Red (~2020) (Song)=== 
-   * 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. +   * Song's own blend of 5 cultivars, mostly a small leaf cultivar and 4 oolong cultivars. 
-   * 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. +   * Western (2 XII 21): Malty, deep, pleasant. Red cacao, a hint of roast carrots. Cup quite dense, has some mentholated aspects and cloys. 
-   * 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. +===China, Guangdong: Ying De (2024) (Omnia Tea House)=== 
-   * Citramalt black from w2t 14 IX 19: Herbstlaub, indeed citrussy, malty notes, surprisingly lacking for subsequent brewings.+   * 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. 
 + 
 +===China, Guangdong: Shaoguan (2021) (ST)=== 
 +   * 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.
  
 ===China, Yunnan, Lancang: Dianhong Premium (ST) (2021 Spring)=== ===China, Yunnan, Lancang: Dianhong Premium (ST) (2021 Spring)===
    * Blind Western (1 XI 21): warm cocoa and red wine notes; cup quite light with only a hint of malt. Decent cocoa coating.    * Blind Western (1 XI 21): warm cocoa and red wine notes; cup quite light with only a hint of malt. Decent cocoa coating.
  
 +===Japan: Benifuki (Tee Fischer)===
 +   * 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.
  
-=====Hong Cha===== 
  
-===Four Seasons Red (Song) (~2020)===+===Taiwan, Lishan: Four Seasons Red (Song) (2019)===
    * 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.    * 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.
  
 +===Taiwan, Yuchi: Hongyu Hong Cha (2020 summer) (ST)===
 +   * **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.
  
-=====Hong Cha (smoked)=====+===Zhangping Shui Xian (漳平水仙)===
  
-===traditional lapsang (w2t)=== +  * 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.
-   * According to [[https://white2tea.com/product/traditional-lapsang-zhengshan-xiaozhong/|white2tea]] this is from Wuyi, Fujian, where some modern teas are sometimes smoked, but this one is not. +
-   * This is backed up by [[https://www.teaguardian.com/quality-varieties/tea-varieties/lapsang-souchong-black-tea/2/|teaguardian]], who explain that there's a smoked and a non-smoked variant of this tea. Xiaozhong (小種, or souchong in Fujian dialect) means small leaf, Zhengshan (正山, or lapsang) means inner mountain. +
-   * **Western Tasting** (28 VIII 18): Very fine, thin leaves, elegant. Cocoa and roasted coffee in the empty cup. Slight roasted carrot stew nose, but also fresh charcoal. Very elegant to drink! Moderately thick cup, no astringency at all; some woody notes and wax, but without the astringency that normally accompanies it; blackcurrant marmelade. +
-   * **Western** (19 VIII 20): almost no smoke, but instead some lemon confit on marble. Cup no smoke at all, quite round (and plain). Little bit of caramel. (That's because it's not smoked.)+
  
-===Soonga; Assam Rauchtee Hatidubi (Schwarzenbach)=== +{{ ::zhangping.png?direct&600 |}}
-   * **Western** (21 VIII 20): slightly smoked medium quality black tea; cocoa wood nose and dried orange undercurrent. Cup acidic, metallic and flat; metallic finish and sharpness. As it chills, it becomes more cloying and tanninic. I'm offended.+
  
-===Cypress Smoked Wild Leaf (Song)=== +   * 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.
-   * **Western** (21 VIII 20): very refined smoked, Beaujolais vinegar; cedar and raisins. Cup sombre, a little bit of acidity, some peach vinegar, too. Woody finish; very little smoke. Quite nice, if a bit too 'pretty'.+
  
-===Smoky Lapsang (Sun Time Tea)=== +===Wuyi Hong: Enlightment (Taiwan Oolongs)=== 
-   * **Western** (21 VIII 20): This is a nice nose, the smoke is very knackig, good pine wood and cocoa blueberries. Cup full, lacking subtlety, but a good smoke punch. As it chills, it becomes a bit plainer, woodier. Still, very good baseline.+   * From [[https://taiwanoolongs.com/products/paguashan-natural-farming-wu-yi-enlightened-black-tea-summer-2018|Taiwan Oolongs]], summer 2018, from Baguashan in Taiwan.
  
-===Wild & Smoked Big Tips (2015) (Dark Tea Depot)=== +{{ ::bagua.png?direct&600 |}} 
-   * **Western** (21 VIII 20): Nose is flat, stale tomato water and maybe stale walnut oil. Cup just as plain. Really not sure, how this could happen, the material looks pretty, but it tastes of nothing.+   * 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.
  
-===Hunan, Anhua, Gaoma'erxi, Gaojia: Back to Origins (2015) (Dark Tea Depot)=== 
-   * **Western** (21 VIII 20): Nose quite tame, but elegant, I'm thinking faint Sauternes cellar. Taste similarly tame, just a bit old cellar. Brutally plain. 
  
-===Fujian: Zhengshan Xiaozhong (2019) (ST)=== +===Wuyi Hong (xhxy)=== 
-   * Openend 19 VIII 20 +   * 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.
-   * **Western** (19 VIII 20): nose pleasant smoke, almost acidic. Behind that, I think leather? Cup quite light, light smoke, some blueberry wood. Fresher, lemon leaf tea accents, too. +
-   * **Western** (21 VIII 20): Nose has settled, and come together. Blueberries and medium, broad smoke. Very elegant. +
-   * **Western** (8 IX 20): Very round nose, body thick and substantiated.+
  
-===Fruit Bomb Lapsang (2020) (w2t)=== 
-   * **Western** (7 IX 20): fuller body, honeyed, watermelon?; flower stalks, rounder. 
  
-===Florist Lapsang (2020) (w2t)=== +===Quicky Black (w2t)=== 
-   * **Western** (7 IX 20): more berries, citrus; Brenessel. +   * Quicky Black from w2t 14 IX 19: good cocoa, orange, slighty, pleasant astringency; becomes a bit hollow as it chills.
  
-===Pine Sap Lapsang (2020) (w2t)=== +===Red Milan (w2t)=== 
-   * **Western** (8 IX 20): Intense smoke, almost asphalt quality. Body somewhat flat, even though it tingles a bit on the tongue. Very full body, though; and smoke is nicely integrated.+   * Red Milan from w2t 14 IX 19: shuixian showing through, quite nice on first brew, a bit lacking on subsequent ones.
  
-===Spiced Lapsang (2020) (w2t)=== +===Citramalt (w2t)=== 
-   * **Western** (8 IX 20): Much rounder, hardly any smoke, just black tea. Cocoa, strawberry water, dried violets. Body slightly basic, amber; slightly medicinal. As it chills, this aspect becomes stronger. +   * Citramalt black from w2t 14 IX 19: Herbstlaub, indeed citrussy, malty notes, surprisingly lacking for subsequent brewings.
- +
-===Traditional Lapsang (2020) (w2t)=== +
-   * **Western** (8 IX 20): Nose nice and sweet, strawberries indeed. Very full and round; fruity and very nicely integrated smoke.+
  
-===Smoked Lapsang (2020) (w2t)=== 
-   * **Western** (8 IX 20): A bit smokier, almost a saline quality. Cup same, it tastes like drinking sand from the beach. Not in a bad way, though! Salinous, juicy, some caramel. 
  
-===Strawberry Lapsang (2020) (w2t)=== 
-   * **Western** (8 IX 20): Can't detect any fruit in the nose, the cup is surprisingly bitter, and a bit flat. 
Last modified: 01.11.2021:1909