|"Not a typical black tea by any stretch."|
Though unattainable from Chan, this Hunan Hong Cha, (black tea from the Hunan province,) deserves to be drunk and evaluated, so here I go:
In the package it looked like I had heavily oxidized, large leaves and twigs, with a very few golden pieces. The aroma was overwhelmingly malty, almost as pungent as pipe tobacco, or a pu-er tea.
I brewed this product in boiling water for five minutes, using two teaspoons per 8 ounces of water. Although the leaves and the resulting liquid were very dark, the flavor was light and nutty. It was pleasant, but a bit of a disappointment since my palate was expecting something bolder and more astringent.
In order to make it more to my liking, I brewed longer. The nutty flavor grew more intense. I brewed a second pot using more leaves, hoping to elicit that astringent taste I associate with "black" tea. But Hong Cha leaves just don't do astringent. They are malty and nutty at first, and grow more caramel-like with time.
This tea was so mild, it could pass for an herbal tisane. It isn't MY cup of tea, but I would recommend it for those who enjoy a caramel vanilla-tasting rooibos. For those folks, I rate this tea an 8.
» Read more about this reviewer on CJ's profile page.
» Find a list of recent posts by CJ.