Very interesting. In the wet leaves, especially after the rinse, along with the fruity/cherrie smell of shai hong there is a note of semi-aged warehouse sheng puer, a warm basement note. It makes me believe that this tea is indeed from 2012 and might possibly have undergone some microbial fermentation. I am not sure if that is a good thing for black tea.

The brew is very red and has a thick and velvety mouthfeel. The aromas remind of cherries and dried fruits, and the fermentation note isn’t present in a bad way. I really enjoy this tea, it feels very substantial and comforting. There is a good aftertaste/huigan, without bitterness or astringency.

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