|'Strong' Yong Lung Hungshui Oolong, winter 2013|
烘 (hōng) already means baking/roasting in Chinese and refers of the application of dry heat to produce more flavors.
The addition of the character焙 (bèi), which also means bake, implies a second purpose for this process...
winter 2013 strong Hungshui Oolong from Yong Lung. It's a good example of an Oolong that has been 'roasted' with force AND harmony.
In my latest tasting notes, I wrote that the first taste is this Wuyi 'suan' (acidity). Then, the whole mouth feels dry, except for a salivation and sweetness at the tip of my tongue (and below). I smell dark chocolate, cashew nuts and ripe fruits. The aftertaste is very smooth and I feel a green freshness coming from deep inside. Despite using a porcelain gaiwan and not a teapot, I'm amazed at how balanced and sweet this Oolong tastes.