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“I asked for suggestions for roasty black teas in the discussion board a week ago and one of the suggestions was to try Big Red Robe. Since Upton is my go to site for cheap samples of things I’m not...” Read full tasting note
“Smells roasty, nutty and a little like fresh linens in the bag. The description the company had about apricot and peach notes is pretty accurate; I picked that up both on scent and taste. ...” Read full tasting note
Da Hong Pao, or “Big Red Robe” is a famous tea with a colorful pedigree. This tea will lend itself to multiple infusions. Subsequent steepings will produce varied levels of floral and fruity nuances, suggesting peach and apricot. A light malty hint is noted in the finish.
Origin:
China
Steeping Suggestions:
Leaf Quantity: 2¼ g/cup
Water Temp: 190°
Steep Time: 3-5 min.
Company description not available.
I asked for suggestions for roasty black teas in the discussion board a week ago and one of the suggestions was to try Big Red Robe. Since Upton is my go to site for cheap samples of things I’m not sure I’ll like, I stocked up a variety of roasted oolongs. This is the first one.
I should have really taken notice of my mood before I made this. I’m just not in the mood for trying a whole new variety of tea. Maybe a new flavor of a tea I know I like, but I’m just not feeling experimental. Wish I’d realized that before I brewed this up.
That being said. I think I like this. It actually tastes more like a hojicha than anything else i can discern right now. But I’ll resteep the leaves this evening and see if anything else emerges. It’s ok. I don’t know if its what I’m looking for though. That’s why I love upton. $1 later I know that Big Red Robe teas (while I LOVE the name) are not necessarily my tea of choice. Not bad by any means, just not really what I’m looking for.
Smells roasty, nutty and a little like fresh linens in the bag. The description the company had about apricot and peach notes is pretty accurate; I picked that up both on scent and taste. Speaking of taste, I’m also picking up the traditional oolong taste, which makes me think of minerals and roasted nuts. On re-steeps it stays good, and the roasted nut-like flavors I picked up earlier come to the forefront. This is something I’d order more of.
