Dancong Hong (Dancong Black tea)

This is a dancong oolong tea that has been fully oxidized and processed as a black tea.  The leaves are smaller and thinner than many dancong oolongs to more properly suit a black tea.  Dry, the leaves release a pungent berry aroma with only the mildest spiciness associated with the more floral fragrant dancong oolong teas.  The warmed leaves transform the berry notes into stewed elderberries or a baked blueberry tart.

The brew is a reddish gold that is surprisingly thick on the tongue.  The berry notes are still present in the tea, but carry with them the tannins of berry skin.  There is an incredible sweetness left behind in the mouth after a few sips, for while the tea is very dry upon first impression, there hides within it undeniable saccharine sweetness.

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