Purple Da Hong Pao (2020)

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Alkaline, Bamboo, Bitter, Blackberry, Broth, Brown Toast, Cannabis, Caramel, Char, Cocoa, Coffee, Dark Chocolate, Flowers, Grape Skin, Hazelnut, Honeysuckle, Mineral, Osmanthus, Perfume, Pomegranate, Raspberry, Roasted, Sour, Sweet, Tangy, Wood
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Roswell Strange
Average preparation
Boiling 6 g 3 oz / 100 ml

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2 Tasting Notes View all

  • “Gongfu Sipdown (2628)! This Wuyi oolong is smooth, full-bodied, and so very roasty with really dense and flavourful notes of grilled corn and chicory coffee on the front half of the sip before...” Read full tasting note
  • “For being once-roasted, the dry and warmed leaf have a surprisingly dry, dark and rich aroma. I catch aromas of dark chocolate syrup, pomegranate, raspberry, osmanthus and cannabis in the dry...” Read full tasting note

From Old Ways Tea

We found this tea to have a good mouth feel, all present yet nothing dominating. It is thick and salivating. The fragrance lasts long in the throat. The gaiwan lid has a quite sweet floral fragrance.

Note: This tea has been charcoal roast once. When the tea is restocked it will have been roast again, I’ll update the description at that time.

About Old Ways Tea View company

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2 Tasting Notes

16557 tasting notes

Gongfu Sipdown (2628)!

This Wuyi oolong is smooth, full-bodied, and so very roasty with really dense and flavourful notes of grilled corn and chicory coffee on the front half of the sip before softening slightly into something more aromatic and floral with notes of cocoa butter, osmanthus, and orchids. A little powdery feeling in the finish, with a return to the mineral and woodier side of this tea. A few steeps in particular near the midpoint of the session had fruitier notes of red plum and huckleberry that poked through, like a turtle cautiously sticking its head out of it’s shell. Really lovely, especially enjoyed outdoors after a full day’s worth of rain yesterday – everything was just so crisp and fresh!!

Tea Photos: https://www.instagram.com/p/C-f6KHduaB3/?img_index=1

Song Pairing: https://www.youtube.com/watch?v=y1D_PYqQKoQ

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1605 tasting notes

For being once-roasted, the dry and warmed leaf have a surprisingly dry, dark and rich aroma. I catch aromas of dark chocolate syrup, pomegranate, raspberry, osmanthus and cannabis in the dry leaf; caramel sauce, brown toast, woodiness, black raspberry preserves, blackberry, black grape skin and canned bamboo shoot in the warmed leaf.

The tea itself doesn’t retain much of those impressions. The first few steeps beyond the rinse are alkaline. A strong mineral backbone supports the brothy body. The fragrance is light and sweet, reminiscent of caramel with a touch of cocoa, flowery. In subsequent steeps, the brew becomes somewhat tangy while still presenting very mineral. If left to cool, it becomes a little sour.

The tea finishes with a quickly disappearing floral bitterness on the back of the tongue, and after the swallow, the sweet fragrance returns and rises high, sometimes smelling like perfume. Later steeps bring more of the roast character to the fore as the minerality fades. Notes of coffee, caramel, char and wood are most prominent.

The rinse drank the next morning is sweet, brothy and alkaline with a caramel-hazelnut-cocoa taste.

I’ve read some other reviews for purple da hong pao which is consistently offered by Yunnan Sourcing. I’d say my impression of this leaf falls fairly in line with others’, though I wouldn’t necessarily compare it to a dancong oolong as a few people have; it’s still very much a Wuyi oolong to me. If I’m going to have a da hong pao, I’d personally like a stronger roast and a mix of cultivars as opposed to one composed of only a purple leaf varietal.

Flavors: Alkaline, Bamboo, Bitter, Blackberry, Broth, Brown Toast, Cannabis, Caramel, Char, Cocoa, Coffee, Dark Chocolate, Flowers, Grape Skin, Hazelnut, Honeysuckle, Mineral, Osmanthus, Perfume, Pomegranate, Raspberry, Roasted, Sour, Sweet, Tangy, Wood

Preparation
Boiling 6 g 3 OZ / 100 ML

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