C. sinensis “rougui”; Wuyishan, Nanping, Fujian, 2000m; Spring, 2020, leaf only, oxidised, oolong process; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

The dry leaf varies in size and color: dark brown with reddish brown tints; and has a strong note of lemon and apricot. The wet leaf reveals a more smokey character, and has a green colour with reddish edging.

3g of dry leaf was infused in 150ml of water for 20sec.@95-100deg. C. The pale gold liquor hints at ginger and tastes thin, creamy, spicy and vibrant, leaving a lingering sweet and cinnamon-like aftertaste.

I’m somewhat confused by this tea. I was told it is a Da Hong Pao yet, from the way it smells, looks and drinks, it just doesn’t seem true to style. Tasty? Yes. Da Hong Pao? I don’t think so.