This Fujian “black” tea is on the edge of what can truly fit the fully oxidized definition, but it’s close. The tea maker has opted to coax out more aroma and keep it bright, teasing oxidation up to the border of hong cha, but never quite crossing into full black tea territory. The result is a highly aromatic and very enjoyable tea with a silky texture and complex flavor profile. If you don’t fall in love with this tea gongfu style, worst case scenario you can make decadent iced tea with it for a summer afternoon. Or maybe that’s the best case scenario.
