Undercover DHP Da Hong Pao

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Dark Wood, Oak wood, Raspberry, Vanilla, Cherry, Chocolate, Coffee, Cranberry, Ocean Air, Whiskey, Wood
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Tim
Average preparation
205 °F / 96 °C 0 min, 15 sec 7 g 4 oz / 105 ml

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From Mei Leaf

A very special blended Da Hong Pao made by 5th generation family of Da Hong Pao makers in the protected area of Zhengyan in Wuyi mountains.

Usually, we source single cultivar Da Hong Pao such as Qi Dan or Bei Dou for our Da Hong Pao selection. This is because there are lots and lots of average quality blended Da Hong Pao out there, using cheaper cultivars and younger tea bushes to ‘bulk out’ the tea with a sprinkling of some top grade cultivars (if you are lucky). Blending is a real skill in tea crafting but it starts with intent – either the blender’s intention is to make the most full-spectrum tea experience or is trying to find a way to make an affordable mix.

This blend is all about making the most complete Da Hong Pao experience possible with the best pickings out there with no consideration of price. It is blended by a 5th generation Yancha (Rock Oolong) maker with land in the revered Zhengyan protected area of Wuyi mountains. This seller does sell single cultivar Da Hong Pao (only Qi Dan and Bei Dou) but also creates this special, more expensive blend using these original cultivars plus others. He refused to tell us his secret blend as this is his family recipe.
All that I do know is that all of the leaves come from very well established 50 plus year plants in Zhengyan and have been roasted over Longan charcoal.
This Undercover DHP is a really full-spectrum experience. There are deep toasty and treacly depths, juicy stone fruit middles and zingy zesty, rocky tops to the taste and aroma. We loved it as soon as we sipped and we purchased a small quantity for a celebration tea to mark 50,000 subscribers on YouTube.
If you feel like treating yourself to a master blend Da Hong Pao then this is the tea for you.

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2 Tasting Notes

78
8 tasting notes

Dark woods, warm vanilla, flowers and red fruit finish

Flavors: Dark Wood, Oak wood, Raspberry, Vanilla

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 4 OZ / 110 ML

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94
14 tasting notes

210 Degrees F, Gongfu, 25 + 5 Sec infusions

Amazing Da Hong Pao. The smoothest tea i’ve ever had, like a very fine whiskey. Charcoal, coffee, chocolate, cherries, whiskey barrels. The finish is just so smooth. It disappears in the back of your throat. Had to start pushing it after the 4th infusion though. Sadly it died pretty quickly after that. I got about 6 decent infusions. Possibly due to the age of this tea. It is a year and a half old. Still the best Da Hong Pao i’ve ever had, but pretty pricey. I would highly recommend this tea as a special occasion tea.

SEASON :April 2018
CULTIVAR :Qi Dan, Bei Dou & Others
ORIGIN :Zhengyan, Fujian, China
PICKING & PROCESSING :Medium leaves
ELEVATION :350-500m

Eyes – Dry Leaf: Very large, dark black and brown leaves
Nose – Dry Leaf: Charcoal, fresh wood chips, sea salt caramel, fresh linen, Coffee
Nose – Wet Leaf: Sweet cherries, Roasted coffee, cilantro
Eyes – Liquor: Crisp, Clear, Dark Brown
Mouth – Texture: Super smooth, melts in your mouth
mouth – Taste: Rocky, Charcoal, Barrel Aged Whiskey, Sea Air, Chocolate, Cranberries
Nose – Empty Cup: Honey, whiskey barrels
Mouth – Finish: Super Super smooth, very slight astringency, light drying effect
Eyes – Wet Leaf: Pruny, Dark Black mushy leaves
Body Sensation: Very relaxing

Flavors: Cherry, Chocolate, Coffee, Cranberry, Ocean Air, Whiskey, Wood

Preparation
5 g 3 OZ / 100 ML

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