It's a different cultivar! This one is *hard* Hongxin, that means the bark is woody rather than soft. It seems to only grow in Shimen. Jin Xuan und Cui Yu are cultivars derived from this one.
Western (8 XII 18) (in comparison to Dong Ding Hongxin): Nose is less sweet still, stonier. Slightly chloride taste, not as sweet at all. I think it has some fruitiness, but a dry / dusty one, like guava or dragonfruit.
While it is dark and complex, I'm not too fond of the chloride-ness.
Others say almonds, underwood.
Actually, tasting it on 1 I 19, I think this is a dry, intense, dark tea that's quite nice. Almost yan cha style?
Blind Western (14 I 19): dough-like, definitely not fruity at all. Hot brickstone in the sun; dried herbs like rosemary? as it chills it become more stone-y, still. Chloride taste, almost a sour quality; a bit like ganpu. As it chills more, a distinct sweet honey nose appears; and continues in the cup.
Enjoyed!
Blind Western (7 II 19): that's a bit odd: roasted flower water? stone, too. yes, clay pot and some malt, but less sweet. Dusty fucker.
Western (9 III 19): leathery, very dry fruits; mysterious. Cup dense and leathery; hot brickstone. Possibly a good tea, but I don't like it.
Blind Western (31 III 19): slightly fruity, slightly rotten; tasty nose. Chalky / chloride taste in mouth, leaves a chalky finish. A little bit of wood; quite dry, tingling though. As it chills, slightly less chalky, a bit more woody. Still, devoid of fruit or anything. A little bit leather, even. Not so fond of it.
Western (22 I 20): Very dark, dark berry fruity chocolate. Demure too, but almost a balsamic quality. Very supple, very amazing. Cup in the same vein, quite astringent, but broadly so. Petrified cocoa. Some chloride, still; but it's very impressive now.
Blind Western (23 I 20): Similarly malty, but also Cresta breakfast room. Not sugared, baked apples? No fruity whatsoever, woody and austere. Got it right, but remember it much more impressive.