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hongxin [23.01.2020:1031] – aequiviniushongxin [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====
-   * 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://www.nickkembel.com/experiences/alishan-vs-dongding.html|source]]). To identify: Dong Ding gives teas a very full body ([[https://hojotea.com/en/posts-90/|Hojo Teas]]) +
- +
-{{ ::dongding-11-28_om_11.33.32.png?direct&600 |}} +
- +
-   * Very big balls +
-   * **Western (compare to Wu Yi reference blend) (28 XI 18):** Empty cup fascinating, almost rotten meat or sharp shit? Balsamic vinegar; same smell also on the leaves, and also on the nose. It's not bad, but fascinating. It's also in the mouth, leathery, slight sharp twist. Hardly any fruit, rather a fermented sweetness. As it cools down, leather and demure become more obvious. Very long presence, stretching out in the middle of the mouth towards the back.  +
-   * Subsequent **Gong Fu Cha:** It becomes milder, loses the sharpness. +
-   * Maybe the sharpness is a fault, I couldn't find it in an other sample, but the other one I found plain boring. +
-   * 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===+
  
 {{ ::shimen-12-08_om_10.12.26.png?direct&400 |}} {{ ::shimen-12-08_om_10.12.26.png?direct&400 |}}
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    * **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.    * **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.
  
-===Yingzhi Hongxin Baozhong from Wenshan, Taiwan, 2017 Spring from Tea Masters===+== 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://www.nickkembel.com/experiences/alishan-vs-dongding.html|source]]). To identify: Dong Ding gives teas a very full body ([[https://hojotea.com/en/posts-90/|Hojo Teas]]) 
 + 
 +{{ ::dongding-11-28_om_11.33.32.png?direct&600 |}} 
 + 
 +   * Very big balls 
 +   * **Western (compare to Wu Yi reference blend) (28 XI 18):** Empty cup fascinating, almost rotten meat or sharp shit? Balsamic vinegar; same smell also on the leaves, and also on the nose. It's not bad, but fascinating. It's also in the mouth, leathery, slight sharp twist. Hardly any fruit, rather a fermented sweetness. As it cools down, leather and demure become more obvious. Very long presence, stretching out in the middle of the mouth towards the back.  
 +   * Subsequent **Gong Fu Cha:** It becomes milder, loses the sharpness. 
 +   * Maybe the sharpness is a fault, I couldn't find it in an other sample, but the other one I found plain boring. 
 +   * 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 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's Hand]] Shiding 09 to Yingzhi [[Hongxin]] Baozhong 17 and Dong Ding [[Wuyi]] 16): Green, vanillated leaves. Same vanillated note in empty cup. Extremely light colour; nose is green, akin to chestnut note in some green teas. Watery and slight vanilla in the mouth. Bland and unpleasant. So bad I tossed it away on 25 XII 18.    * **Western** (25 XII 18) (comparing [[Buddha's Hand]] Shiding 09 to Yingzhi [[Hongxin]] Baozhong 17 and Dong Ding [[Wuyi]] 16): Green, vanillated leaves. Same vanillated note in empty cup. Extremely light colour; nose is green, akin to chestnut note in some green teas. Watery and slight vanilla in the mouth. Bland and unpleasant. So bad I tossed it away on 25 XII 18.
  
-===Wenshan Baozhong, 1960s from Song Tea===+==Wenshan Baozhong, 1960s from Song Tea==
    * 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*. From the tasting, I would think it's the soft one, but I can't say.    * 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*. From the tasting, I would think it's the soft one, but I can't say.
    * **Western** (1 I 19, in comparison to 03 Yingzhi Hongxin): Wow, the leaves smell incredibly old, like old pu er, but less stoney. Empty cup of 03 one very sweet and roasted, extremely pleasant. With the 60s one it's all old tea smell. There's something behind that, but I can't find it. A brief whiff of caramelised celeriac. There's the same distinct smell in the nose, is it nutty? Papery? In the mouth, old tea taste, old books; with a nutty, chestnutty?, underpinning. Long presence!    * **Western** (1 I 19, in comparison to 03 Yingzhi Hongxin): Wow, the leaves smell incredibly old, like old pu er, but less stoney. Empty cup of 03 one very sweet and roasted, extremely pleasant. With the 60s one it's all old tea smell. There's something behind that, but I can't find it. A brief whiff of caramelised celeriac. There's the same distinct smell in the nose, is it nutty? Papery? In the mouth, old tea taste, old books; with a nutty, chestnutty?, underpinning. Long presence!
    * **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 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.    * **Blind Western** (15 I 19): I'd also add a certain basic quality to it, it's a bit unsatisfying as such.
Last modified: 23.01.2020:1031