Da Hong Pao Wuyi Oolong

I was informed that this tea would be very strong, so strong that a suggested brew time would be about 10 seconds. I, on the other hand, brewed the tea for over 30 seconds (though this was the third or fourth batch made from my leaves). The tea brewed a deep brown color, and smelled, in my opinion, strongly of rice. The taste was a wonderful mix of bitter and smokey, like the sensation of drinking sweet tea after eating barbecue, and a floral sweetness. The after taste was reminiscent of the feeling of minty freshly brushed teeth. I thoroughly enjoyed this tea.

I was served this tea gong-fu style at Pekoe Tea in Edinburgh.

The first infusion reminded me of houjicha flavour but was also quite complex. I could taste a faint note of cinnamon. There was also a roasted and floral flavour. The wet leaves smelled a lot like pumpkin seed. I noticed a little bit of oolong bitterness- possibly because it was brewed too long, I’m not entirely sure what the standards are for serving this tea in the shop.

The second infusion had a smooth bean note with a wheat flavour.

I didn’t track the tasting notes for the infusions after that- I was having a great conversation with one of my classmates!

The complexity of the flavour is what I like most about this tea. I would definitely try it again if I had the chance- although it is quite expensive.