ホモテナシ

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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. (source). To identify: Dong Ding gives teas a very full body (Hojo Teas)

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.