I picked this Da Hong Pao up from Bana with a loose pu’er as part of my search for more portable teas than the pu’er cakes I’ve taken a liking to. The brick was intriguing, but the ability to break it up with one’s hands sold me. I’m aiming to try it as a travel tea, but to start with, I did it gongfu style. Early on, I noticed a ton of caramel and roasty sweet flavors, like a caramel corn or those sugar roasted almonds that you get at fairs and festivals (but only really the skins, no real nuttiness). After that, the flavor settled down into more of a middle-of-the-road oolong (to my uneducated tastes), which was pleasant and made me think that this would be fantastic iced as well. My water started cooling off, so my steeping pooped out rather early, which is alright – the remaining leaf smelled plenty herbal and very fresh, which makes me think I could’ve gone further and explored more pleasant bitterness and astringency, but I felt I had had my fill. All in all, I’m sold, this will make a wonderful traveling companion.

I wrote a much longer review with pictures, but it wasn’t conducive to pasting! Check it out here: http://writing.drab-makyo.com/posts/tasting/2016/03/24/da-hong-pao-blocks/

Flavors: Autumn Leaf Pile, Caramel, Earth, Kale, Rice Pudding, Roasted

185 °F / 85 °C 0 min, 15 sec 8 g 4 OZ / 120 ML

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After several dark years in coffee land, I’m back to the world of tea. I’m still very much new to everything, but I’m trying anything I can get my paws on and enjoying all of it.

I’m a fan of pu-erh, oolong, and have a soft spot for intensely bergamot Earl Greys.

Up-to-date tea list: http://writing.drab-makyo.com/posts/tasting/teas/


Loveland, CO



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