Yi Hong Jing Pin is said to have characteristics of Chinese red dates, which was an aroma I picked up from the Rou Gui yesterday, but outside of a basic sweet aroma I was not getting any of this. My initial notes were: Sweet. Fermented. Tobacco. Wood. As the hot water hit the leaves in my gaiwan I was presented with more of a smoky/wood scent coming off of the liquor. The instant flavor profile I was met with was that of Bai Hao (Oriental Beauty) oolong but minus the sometimes present citrus note. Slightly malty and long after a very slight red date flavor is present in the back of the mouth.
While I can’t help but think that if I wanted bai hao oolong I would just brew some instead of going to a black tea to get almost the same result, there is something captivating here and it does make you want to explore it further. I personally do not like the citrus hints in Oriental beauty so this actually has an advantage in my personal tastes in that regard. It’s not super complex or noteworthy so it doesn’t really assert itself into a place in my favorites list but it is pleasant and interesting enough to finish what I have.