I think I like this one a lot. It has big leaves that are relatively lightly oxidized with quite some green shining through. The color of the brew however is a deep red. It seems like an exemplary shai hong (sun-dried black tea), lacking the caramelly honeyish notes of ‘normal’ oven-dried dianhongs and aimed more towards the darker fruity notes.

This one does have the plummy/apricot dried fruit thing that I like about shai hong, but it is relatively subtle and the brew isn´t too sweet or thick. It feels fresh and clean, but a bit subdued. I am guessing that, since it is still very fresh (less than a year old), it should be expected to attain the deeper sweetness and dried fruit characteristics in the coming few years. I am considering buying a coupe of these nicely priced cakes to keep.

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