2.5g for 2.5 minutes in 300ml of water just off the boil. Re-steeps well at 4 minutes.

This is a surprising tea. It’s a nice strong cup of tea but smooth and without any of the astringency I usually expect with a stronger hongcha. Thick mouthfeel almost like a bulang shou. Not the most complex but very satisfying for when you want a nice strong cup. Notes of cocoa dominate with an underlying sweetness that is somewhat obscurbed by the slight bitterness from the cocoa. Not getting much malt from this one unlike other reviews. I’ve been drinking this on and off for the last few weeks. It will never be a favourite as its a bit monodimensional but its something I think I’d like to have on hand for when I want a stronger hongcha.

I think this would make for a good option for those looking for a loose leaf alternative to bagged english breakfast teas. Will introduce this to family members who enjoy a splash of milk in their tea as I think it will hold up well to it.

Flavors: Cocoa, Dark Bittersweet

205 °F / 96 °C 2 min, 30 sec 2 g 10 OZ / 300 ML

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8 years since I started the journey down this rabbit hole. My everyday drinker currently is a Dian Hong and overall I do enjoy hongcha a lot. Have developed a taste for aged sheng that isn’t healthy for my wallet.



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