From the oolong tea collection 2023.
Thank you again for the opportunity to try all of these oolongs!
Dry Leaf: Lightly twisted, dusty, dark chocolate color, long leaves
Dry aroma: Drying, floral, mineral, stone fruits
Initial aroma: A lot going on here. There were almost too many aromas for me to keep track of. Charcoal, dark chocolate, & mineral notes were the first that popped out.
Flavor: Deep roast notes. Charcoal. Slightly burnt toast (but the good burnt where it’s not enough to ruin the toast but add a nice touch to it). The minerality gains more traction with the second infusion. A bit more fruity notes with the third infusion. Still very heavy on the roasty notes. The fifth infusion is a bit more ashy with wet charcoal and wet rocks.
Mouth feel: astringency here and there but not always present. Smooth. Also a bit of ashy sensation, almost like the silty sensation you get with some matchas.
Wet Leaf: Perplexing. The aroma is light and thus difficult to discern. A slight rye bread note along with raisins. Develops more in the second and third infusions.
Aroma cup: Milky, slight chocolate milk, almost a new house smell to it as well. Which sounds weird but it truly reminds me of walking into a newly opened business building. Also if you stick your nose into the leaf more it reminds me of a candied plum packaged in plastic. Slight spices, like the spices used for glogg or apple cider.
If you are expecting a Big Red Robe sensation you might be slightly disappointed as this one, I feel, leans heavily towards the roast notes. The usual mineral and floral notes are quite a bit subdued, however, don’t let that stop you from trying it, it’s very pleasing.
Feelin pretty good. Might be a bit tea-drunk. Time for some pizza.
Da Hong Pao and pizza sounds like an excellent combination!