Drax wrote:I've had some yixing hong cha, but I'm not too experienced with the different varieties... what are the distinguishing qualities of the yixing type?
There's a large leaf type and a smaller leaf type. I think they're all made from local green tea cultivars. I like them because they are pleasantly fruity and smooth. Depending on the tea and how it's brewed, sometimes you get a savory (almost tomato-y) taste or a dark chocolate taste. I think there are some similarities (if only from being heavily oxidized) to Oriental Beauty as well. Yixing
hong cha (sometimes called yangxian hong cha, after the older name for Yixing
) is one of my favorite tea rut teas, and I like it better than many other Chinese red teas I've tried.
Also, usually it's not too expensive.
I just tried a little of the Jing one; so far, I'm not liking it quite as much as the one I had before, which I don't think was an especially distinguished or expensive tea, but which was very nice. Sadly, that one is all gone.