Sipdown… But I’ll probably go order more of this soon. Roasted/oxidized oolongs, especially a good Da Hong Pao, are my current favorites.
This time I noticed more fruity notes to go with the chocolate, roasty, bready, floral, and mineral notes. Loving this rich, comforting, warm cup of tea right now during this gloomy overcast day. Mandala said "This is the finest Da Hong Pao aka “Big Red Robe” oolong we have offered to date." and it is really good.
I wish I wasn’t the only one making notes on this since my thought process while tasting teas goes like this: &*%##@?%^? Yum.
Yixing teapot, 6g, 130ml, 200°F, rinse, 6 steeps, 25s, 35s, 45s, 55s, 60s, 2m
Flavors: Baked Bread, Chocolate, Floral, Fruity, Malt, Mineral, Roasted