Wuyi Mountain Big Red Robe from Verdant Tea

Wuyi Mountain Big Red Robe

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Chocolate, Fruity, Guava, Malt, Wood, Butter, Cinnamon, Flowers, Peppercorn, Scotch, Fireplace, Salt, Caramel, Sap, Smoke, Smooth, Sweet, Toast, Char, Citrus, Cream, Dark Chocolate, Dark Wood, Earth, Floral, Grain, Leather, Lemon, Mineral, Moss, Orange, Plum, Popcorn, Roasted Nuts, Sugar, Tobacco, Vanilla, Berries, Red Wine, Roasted, Black Currant, Nutty, Tart, Astringent, Autumn Leaf Pile, Berry, Blackberry, Blueberry, Cherry, Cotton Candy, Grapes, Honey, Raisins, Raspberry, Musty, Apricot, Bread, Molasses, Stonefruit, Honeysuckle, Melon, Bitter, Grass, Roasted Barley, Brown Sugar, Smoked, Toffee, Winter Honey, Toasted Rice, Vegetal, Creamy, Camphor, Dried Fruit, Spices, Cocoa, Metallic, Soybean, Burnt Sugar, Oak, Rum, Cherry Wood, Nuts, Walnut, Rose, Pine, Powdered Sugar, Apple, Chestnut, Wet Earth, Spinach, Tangy, Espresso
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Patrick G
Average preparation
200 °F / 93 °C 1 min, 15 sec 4 g 10 oz / 291 ml

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140 Tasting Notes View all

From Verdant Tea

It took Verdant Tea 4 months of sampling to find a Big Red Robe unique and delicious enough to really justify importing. This incredible tea from the rocky cliffs of Wuyi mountain offers a side of Big Red Robe that most people have never seen. Usually all you get is caramel, chocolate and floral notes. This goes far beyond. In early steepings, there is an intriguing sensation on the tongue, almost like the metallic vibrations of a bronze cast bell, or the idea of fast moving water flowing over slate. As the tea opens up, there is a perfectly synthesized note of orange and elderberry that dominates, and lingers in the back of the throat. In middle steepings, the elderberry orange flavor splits into fruity wine grape notes, hibiscus-infused dark chocolate, and molasses cookies with crystalized Thai ginger. In late steepings, the thick beany and malty flavor of Laoshan green comes through, combined with the lilac sweetness of Tieguanyin. One of our favorite aspects of this tea is that it was expertly roasted in a way that lets so much complexity come through the caramel notes of any darker oolong. If you are interested in oolongs, or seek a very comforting yet engaging tea, give this a try for a new perspective.

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140 Tasting Notes

79
16 tasting notes

This tea is quite an exceptional oolong. It has a slightly roasted flavor and is very deep and complex. It is quite sweet and lasts through at least 4 infusions in which the flavor changes and progresses. It starts dark and ends sweet. If you like roasted oolongs then this is definitely one to try.
Preparation
205 °F / 96 °C 3 min, 15 sec
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83
22 tasting notes

A soft, caramely, golden-colored brew.

Can’t say that I’m too well versed with the oolongs, but this is certainly the tastiest one I’ve ever had (it’s the second). It leaves my tongue tingling, which I think is because of the high temperature; I’ll lower it in later infusions.

EDIT: Infusion 2 was even better. As expected, lowering the temperature did wonders.
Preparation
195 °F / 90 °C 3 min, 0 sec
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