24 Tasting Notes
A bolder leaf than your typical Castleton, whose leaves is more uniformly chopped with the First and Second Flush harvests. (Their rich Second Flush is a favorite.) The dry leaf is coppery and surprisingly bold, with a generous amount of whitish tips mixed in. But the flavor is predictably special: deep amber color, with a spicy flavor, but I can’t find the Muscatel that accompanies the very best Darjeelings. Deeper and somewhat more complex than the 2nd Flush, this estate can’t seem to do wrong.
Preparation
This is a decent price for a basic grade of Da Hong Pao. DHP is one of the most pleasing oolong teas around: bold, dark leaves with a smoky fragrance give way to satisfactory flavor against a somewhat vegetal backdrop. Has a medium amber liquor, and well suited for drinking with food. Doesn’t have a “rock tea” flavor.
Preparation
Above average for a ripened puerh, this has a pleasing blend of earthy flavor and a tart, rounded personality. This is considered to be one of the better ripened puerh teas, but it’s more notable for its rich, assertive character than its uniqueness. This tea will give you multiple steepings with consistently good color and flavor.
Preparation
Ripened puerh are rarely if ever great, but some like the richly colored, reddish liquor and rounded flavor. Mellow with a touch of sweetness, it doesn’t have much individuality. The hallmarks for this tea are smoothness and consistency.
