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Avery F. drank Himalayan Black Dragon by Rakkasan Tea

135 tasting notes

Nice roasty taste. The dry leaves smell quite roasted; the wet leaves smell surprisingly mild. It has a bitter aroma. The flavour is mineral and full, slightly tannic, and warming.

Despite being roasted quite darkly, the oxidation level is indeed quite low, and the tea behaves closer to green tea than red/black. Initially, I brewed it at a high temperature, as I usually do for oolong teas, and it was overly bitter. I dropped the temperature to around 80C and it improved dramatically.

Flavors: Grapes, Mineral, Roasted, Tannic

Preparation

180 °F / 82 °C 0 min, 15 sec 5 g 3 OZ / 90 ML

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I like trying unique teas, especially those from areas of the world not known for tea production. It’s always something of a gamble and can lead to all kinds of surprises.

While I’m usually not into flavoured or scented teas, there are definitely exceptions. Hei cha which is not pu-erh tends to be my favourite category of tea, but I like some teas of all types. Smoky, creamy, and honey-like tastes generally appeal to me the most.

Top five teas I’ve had thus far (in no particular order):

Mekong Breakfast from Rakkasan Tea Company

2015 Gao Jia Shan “Cha Duo Tang” Wild Harvested Hunan Fu Brick Tea, from Yunnan Sourcing

Asahina Gyokuro “Hon Gyokuro” from Hojo Tea

Any good Lapsang Souchong

2018 Cha Yu Lin “Liu Bu Xi Village” Tian Jian Basket Tea from Yunnan Sourcing