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There seems to be fewer topics on hongchas compared to greens and post ferments, so I thought I’d inspire one. A number of questions!
1) I have one proper hongcha (currently), and it is referred to as a “Raw style” gongfu black tea. I don’t think the meaning of “raw”, as it pertains to non-fermented teas, has been mentioned on the site – what’s the meaning?
2) Are all Fujian hongchas by definition considered minhongs? I noticed hulin dabai wasn’t among the list here: https://www.teaguardian.com/tea-selection-guide/black-tea-bailin-tanyang-zhenghe-gongfu.html#.UQFhjqzjGjc
That could just be because one hasn’t been written in, though.
All I can think of right now, bound to be more.
M.
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I do not know about hulin daibai but Minhong basically means hongcha of Fujian, so you are right in that. The Chinese character for Min refers to Fujian. In the past, only hongcha made in Min-dong (East of Fujian) were called Minhong. However, it seems to me that many different counties in Fujian are making hongchas now and I do not know whether they should be called Minhongs too.
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