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“The Aged DHP was a lot smoother overall than the fresh. The dry leaves were long, dark, and spindly, and they smelled like wood, cigarettes, and roastedness. I also smelled a hint of something...” Read full tasting note
“This tea was from the monthly White2tea club that Christina and I are sharing. They put some fresh Dahongpao in to try before and after having this one. It was for learning purposes only so I am...” Read full tasting note
This tea has calmed over the course of the last 8 years. The tea is somewhat fragmented, and the fine flavours have subsided to leave a mellow mineral tea behind. Thick body, deep content, and flowing smoothness. Retail vendors in China often sell this exact tea as 15 years according to the farmer.
The Aged DHP was a lot smoother overall than the fresh. The dry leaves were long, dark, and spindly, and they smelled like wood, cigarettes, and roastedness. I also smelled a hint of something salty at the back of my nose, like soy sauce.
After a 5-second rinse with 90°C water, the smell of the leaves deepened into cigars and charred wood, but I didn’t get the burnt sugar/burnt pie crust sensation that I got from the Fresh DHP.
The first steep resulted in tea that was an ochre colour — much redder than the Fresh DHP. The fragrance was light, but sharper and woodier than the fresh stuff. Again, I couldn’t sense any burnt notes. This tea was definitely smoother, but there was a more alkaline aftertaste, especially on the backs and sides of my tongue.
[…]
What I find interesting is that White2Tea described this tea as “mineral.” I can see that, though I think what they consider “mineral” was what I was describing as flowers/sandalwood.
Full review at http://booksandtea.ca/2015/08/white2tea-august-2015-subscription-box-clover-patch-oolong-and-2-da-hong-paos/
This tea was from the monthly White2tea club that Christina and I are sharing. They put some fresh Dahongpao in to try before and after having this one. It was for learning purposes only so I am leaving my review of both with this one.
The fresh dahongpao was really sharp and strong of roast. I couldn’t pick out too much about the actual tea because the roast was just so strong. I can see why this tea is normally not sold so fresh. The wet leaves had a strong aroma of roast too.
The aged dahongpao has really mellowed. There’s the roast, still there but not in your face so much. it still has a good strong roast but it is smoother. I had a few infusions of this trying to figure out why some people love this. I just couldn’t pick up other notes even though the roast had mellowed. I don’t know how to rate this tea. It just isn’t my own personal preference; but I enjoyed trying it out, and comparing the fresh with the aged.
