Today I tried the bailin gongfu hongcha sold as “Congou Rustic” by TeaHong. I gave it the 1/2g to 100ml infusion and bottled it up before going on a ride, and finally got to crack it open about two hours after I made it.
Still enjoyable.
However, it’s profile in flavour drifted considerably more than the pu’er. It was actually extremely evocative of a specific type of Echinacea tea-bag tea I had tried nearly a year ago. Perhaps being stored as it was brought a final highlight to it’s floral characteristic?
Going to see what other kinds of minhongs I can get next time for a bit more experimentation.
M.
