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| hongxin [01.01.2019:2128] – aequivinius | hongxin [03.02.2020:1106] (current) – aequivinius | ||
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| * 红心 or 紅心, means //red heart// | * 红心 or 紅心, means //red heart// | ||
| - | === Dong Ding Hongxin=== | + | ==== Yingzhi Hongxin (硬枝红心) 2003 Shimen, Taiwan==== |
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| + | * 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**, | ||
| + | * 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. | ||
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| + | == Dong Ding Hongxin== | ||
| * This one from Dong Ding (凍頂, frosty peak), but it's only 600 to 1800m. //The area is ideal for the growing of tea, with a temperate monsoon climate, strong morning sunshine, and persistent afternoon fog.// ([[https:// | * This one from Dong Ding (凍頂, frosty peak), but it's only 600 to 1800m. //The area is ideal for the growing of tea, with a temperate monsoon climate, strong morning sunshine, and persistent afternoon fog.// ([[https:// | ||
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| * Maybe the sharpness is a fault, I couldn' | * Maybe the sharpness is a fault, I couldn' | ||
| * On 8 XII 18, we tasted two Hongxins from Dong Ding at Menglins: Autumn and Spring. I found autumn more sweet, filling the mouth completely, some leather in the back. Quite astringent / compact in later brews, when it's lost its sweetness. Spring harvest was more centered to the front, not as sweet; and more interesting. Both have a dark buckwheat honey note. | * On 8 XII 18, we tasted two Hongxins from Dong Ding at Menglins: Autumn and Spring. I found autumn more sweet, filling the mouth completely, some leather in the back. Quite astringent / compact in later brews, when it's lost its sweetness. Spring harvest was more centered to the front, not as sweet; and more interesting. Both have a dark buckwheat honey note. | ||
| + | * **Western (18 IX 19)**: Leathery, intense. Fruity, baked, sweet and majestic. Balsamic raisins and dried apricots. More leather as it chills, but remains strong. | ||
| - | === Yingzhi Hongxin (硬枝红心) 2003 Shimen, Taiwan=== | ||
| - | {{ :: | ||
| - | |||
| - | * 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. | ||
| - | ===Yingzhi Hongxin Baozhong from Wenshan, Taiwan, 2017 Spring from Tea Masters=== | + | ==Yingzhi Hongxin Baozhong from Wenshan, Taiwan, 2017 Spring from Tea Masters== |
| * Close to Shimen, but not near the coast, a bit south of Taipei. | * Close to Shimen, but not near the coast, a bit south of Taipei. | ||
| * **Western** (14 XII 18) (in comparison to Shimen Yingzhi Hongxin): Wet leaves and empty cup smell of nothing. Nose is vanilla and carrot stew, very light and sweet, a bit shallow, especially when compared to the roasted sweetness of the Shimen one. As it cools down, some greenery can be detected. Aroma is pleasant, light; a hint of chloride, metallic minerality, that is much more pronounced in the Shimen one. More vegetable brew as it chills. | * **Western** (14 XII 18) (in comparison to Shimen Yingzhi Hongxin): Wet leaves and empty cup smell of nothing. Nose is vanilla and carrot stew, very light and sweet, a bit shallow, especially when compared to the roasted sweetness of the Shimen one. As it cools down, some greenery can be detected. Aroma is pleasant, light; a hint of chloride, metallic minerality, that is much more pronounced in the Shimen one. More vegetable brew as it chills. | ||
| * **Western** (25 XII 18) (comparing [[Buddha' | * **Western** (25 XII 18) (comparing [[Buddha' | ||
| - | ===Wenshan | + | ==Wenshan |
| - | * They only say it's from a *heritage cultivar that no longer exists today. This red-stemmed cultivar was eventually replaced by the more popular qing xin cultivar*. | + | * They only say it's from a *heritage cultivar that no longer exists today. This red-stemmed cultivar was eventually replaced by the more popular qing xin cultivar*. |
| - | * **Western** (1 I 19, in comparison to 03 Yingzhi Hongxin): | + | * **Western** (1 I 19, in comparison to 03 Yingzhi Hongxin): |
| + | * **Blind Wester** (8 I 19): Old attic smell, underwood. Same in mouth, very round, not bitter, but not gefällig, either. I think I get some dates, buckwheat honey. Clay. | ||
| + | * **Blind Western** (15 I 19): I'd also add a certain basic quality to it, it's a bit unsatisfying as such. | ||