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“I am doing my best to clear out some of my older teas. This is one of my oldest left in my collection. When I first bought it, I didn’t much care for it. Now I have started to enjoy DHP oolongs...” Read full tasting note
“I am enjoying this tea more having prepared it in a gaiwan. The higher ratio of leaves to water and the shorter steeping times allow the flavors to express themselves more succinctly. In my tea...” Read full tasting note
“Thanks to TeaTiff for this sample! Wow, this tea is pretty complex. I used about 3.5 teaspoons to 2.5 cups and steeped it for about 3 minutes. It doesn’t have a strong smell dry, but when brewed it...” Read full tasting note
“This one is very earthy, just a little fruity but not sweet enough to be to my taste. There are some peaty and tobacco notes that I don’t tend to like, either, and while the overall flavor isn’t...” Read full tasting note
Red Cape Oolong tea was prepared by and for the Chinese Imperial Family of the Yuan Dynasty (13th and 14th centuries). This is a wonderful, highly oxidized Oolong grown on the slopes of the famous Wuyi Mountain in Fujian Province – home to some of the world’s most prized teas. The leaves produce a liquor that is smooth, rich and woody in character. Treat yourself to this royal tribute tea.
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Mountain Stream TeasI am doing my best to clear out some of my older teas. This is one of my oldest left in my collection. When I first bought it, I didn’t much care for it. Now I have started to enjoy DHP oolongs and so I have been sipping on this in the evenings. This is nice. Deep charcoal/ coacoa notes. As the brews go on there is a slight juicy taste mixed with some mineraly-ness. Not my favorite, but enjoyable.
I am enjoying this tea more having prepared it in a gaiwan. The higher ratio of leaves to water and the shorter steeping times allow the flavors to express themselves more succinctly. In my tea explorations I have tried several highly oxidized oolongs, but this the first strip-style Wu Yi Shan Da Hong Pao I have tried. This definitely qualifies as highly oxidized, being about 80%. The neat thing about tea is the you can have teas fairly close on the oxidation spectrum, but their flavors and characteristics can differ so much.
The tea’s aroma is that of an earthy broth; whereas the flavor is all peatiness and scotchiness. The after taste is distinctively reminiscent of the slightly smoky bite of scotch. I assuredly enjoy this tea.
Thanks to TeaTiff for this sample!
Wow, this tea is pretty complex. I used about 3.5 teaspoons to 2.5 cups and steeped it for about 3 minutes. It doesn’t have a strong smell dry, but when brewed it almost reminds me of a lapsang. The smell is mildly earthy and smoked. The sip starts of strong with the taste of the forest floor in autumn and finished with a drying astringency (probably due to me steeping it at 212 instead of 208). Since it is highly oxidized, it drinks like a black tea instead of an oolong. I like my oolongs a little less oxidized.
Flavors: Astringent, Autumn Leaf Pile, Cacao, Coffee, Dark Bittersweet, Dirt, Mineral, Smoke, Tobacco
This one is very earthy, just a little fruity but not sweet enough to be to my taste. There are some peaty and tobacco notes that I don’t tend to like, either, and while the overall flavor isn’t bad it’s just not my thing. It’s a sipdown and I don’t think I’ll restock.
