#TodaysTea, #今天的茶, Spring, 2020; var. rougui; Wuyishan, Nanping, Fujian; oxidised, oolong process; approx. 2000m;

Infusion: 3g in 150ml for 20sec.@95-100deg. C

Opinion: This is a generic #DaHongPa from a hotel, at which I stayed, in Wuyishan: their standard “Guest room” Tea.

The dry leaf varies in size and color, and has a strong note of lemon and apricot. The wet leaf reveals a more smokey character. The pale gold liquor hits at ginger and tastes thin, creamy, spicy and vibrant. It leaves a lingering sweet and cinnamon-like aftertaste.

Surprisingly different to the aged varieties I have previously reviewed. I prefer this fresher style.