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“Oh my goodness! This Big Red Robe oolong brings my tea drinking to a whole new level! Such complexity of flavour from a single ingredient. My first thoughts went from hm, this smells a bit like...” Read full tasting note
“Brewed for 5 minutes. This oolong suprised me! I found it rather tasty, probably because it was very similar to a black tea except it didn’t have a malty kick or any tanniny tangs. I think I’ve...” Read full tasting note
A famous Chinese Wǔyí cliff tea from Fújiàn province. Long dark twisted leaves present a robust aroma and a richly fragrant reddish gold infusion. Due to its high firing, the tea tastes smokey at first but quickly rounds out to a rich smooth mellow finish.
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Oh my goodness! This Big Red Robe oolong brings my tea drinking to a whole new level! Such complexity of flavour from a single ingredient. My first thoughts went from hm, this smells a bit like matcha but it looks very different, it has big dark leaves. I also thought I could detect a hint of roasted coffee or something, and a little smokiness that went away. Tasting it after an initial rinse (x2) and a 3 min steep I was blown away and immediately googled it further. I am probably making it wrong but these were the somewhat generic instructions on the sample. Except I rinsed twice not once.
Feeling like I’m finally drinking “real” tea, not flavoured something-or-other. Would love to make a whole pot of this and just sip it all day long. Hoping someone can chime in with getting the best re-steeps and best brewing method.
i like to do it gongfu: 6g 100ml gaiwan or teapot 195F
rinse 3-5sec/5/5/7/10/15 sec etc. Da Hong Pao is delicious and one of my faves.