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“This is part of my Christmas gift from my husband. I’m not sure of why they need to use superior in their name. I guess like matcha with culinary, premium, and ceremonial, it kind of plays a role...” Read full tasting note
Da Hong Pao (Big Red Robe) is a heavily oxidized, dark oolong tea. The real, original Da Hong Pao is hardly existed anymore because there are barely any of the original tea tree left. If any vendors told you that they have the real 100% pure Da Hong Pao, you should be extra cautious.
Our Da Hong Pao is a blend of the old tree Hua Xiang Shui Xian, Rou Gui, Qi Lan, and Qi Dan. Qi Dan is the pure Da Hong Pao cut from the original mother tree of Da Hong Pao. Most Da Hong Pao use Qi Dan, including in this blend because it has an incredible amount of energy. Qi Lan is added for the aroma; sweet, floral, and rocky aroma. Rou Gui is added for the sweet, spice, and cinnamon aroma. And finally, Hua Xiang Shui Xian is added for the floral, fresh aroma. Four amazing cultivars blend into an amazing Da Hong Pao. No other Da Hong Pao blends can have the complexity of this Da Hong Pao. A pure enjoyment tea to have at any time.
Origin: Wu Yi, Fujian, China
Notes: Refreshing Minerals, Charcoal, Cinnamon, Cloves, Prunes
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This is part of my Christmas gift from my husband. I’m not sure of why they need to use superior in their name. I guess like matcha with culinary, premium, and ceremonial, it kind of plays a role for the Western drinkers who like the terminology. Either way, it’s a da hong pao. The dry leaf is highly drying. Dry desert woods with intense dry minerality. If you gong fu (and you really should!), smell the tea as you pour the water on the leaf.
I found it started with sweet floral tropical notes and then switched to charcoal. Now creamy butter. If you put the cap on right away or drink it Western style you won’t get quite the same experience. The flavor is nice. Nothing that blows your mind but still lovely to consume. Charcoal, wet rocks, lots of minerality, plum, fresh rain on rocks, Petrichor. The mouthfeel is smooth, almost buttery. As I go further into the infusions (I think 5 now) the mouthfeel is less smooth but more like you licked a rock. The wet leaf is unique, a bit of raisins, a bit of charcoal, and slightly fruity.
