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“This tea tasted alright for the first few steeps. It was roasty, a bit chocolatey, and sweet. Sometimes it got a little bit sour, though that could have been because I put the whole 8g in my...” Read full tasting note
Da hong pao is a most famous Wuyi rock oolong tea.Wuyi rock tea produced in Fujian Wuyi Moutain, as this tea plants grows in rock crevices,it is called rock tea.Wuyi rock tea has the pure fragrance of green tea and the glycol of black tea, It is the best of China oolong tea.
About this item:
To all friends love da hong pao in my store,they knows my da hong pao have two kinds of typical fragrance(flower fragrance and tea fragrace),yes,I say fragrance.Today,I talk about ‘taste’.When I say taste,I concern more on the water.For some old da hong pao drinker,they concern more on the taste of the tea water.
To bake this tea,we firstly should choose the tea whoes fragrance and tea quality is good.If the tea is not good enough,the tea fragrance and taste will disappear after many times of baking.When tea was baked again and again,the fragrance of the tea turns introverted and the water turns profound.This tea is the spring tea of year 2015 and it was baked 6~7 times.But it does not have that fire flavor.(Good news for friends who do not like fire flavor)Because it was baked many times,the tea leaves is a little small like fragment.The water is dark.And it can be kept for a long time,and with the time goes,the water gets smoother.
This tea tasted alright for the first few steeps. It was roasty, a bit chocolatey, and sweet. Sometimes it got a little bit sour, though that could have been because I put the whole 8g in my 100mL gaiwan. Halfway through the session there was a bit of a nutty flavor which developed as well. The tea started to die after around 6 or 7 steeps. I didn’t find it particularly interesting or fantastic tasting. It was alright, but there’s much better Da Hong Pao to be had.
Flavors: Nutty, Roasted, Sweet
