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.