Drinking a Gushu Hong Cha #2 from the same vendor in Minsk that I got the georgian hongcha from. I think this is sourced from TeaSide but I am not sure, so I’ll log it here. Supposed to be from trees 100-200 years old. Wish I had bought more than just a 20g sample!
Leaves are long and twisty, gold and black.
2.5g in 300ml for 3.5 minutes.
Strong but not bitter or astringent. Reminds of Taiwan Wild Boar (strong but not bitter) but more complex with a fuller body and better mouthfeel. Really enjoyed it, good for starting the day. Some malt and wood. Sweet after taste.
Makes me wonder if I need to give Indian Assams another chance but you know, I already have 25+ hongcha ordered that I need to try.
Second steep was meant to be 5 minutes but I oversteeped. Still good and not astringent.
Flavors: Burnt Sugar, Malt, Sweet, Wood