“Preparing Christmas tea packages pretty much wiped me out of all my good black teas. This leaves me with some whites, a few greens, and a plethora of oolongs. So, I’m starting to dent the latter....” Read full tasting note
“Steeped it has a strong nutty scent. Taste-wise, it has a nice roasted taste and a faint buttery sweetness. The finish is about medium in length and pleasant.” Read full tasting note
“Sipdown no. 2 of March 2019 (no. 37 of 2019 total, no. 525 grand total). A sample. This was among the lowest rated samples not yet sipped down, so when I was looking for my next sipdown candidate,...” Read full tasting note
“I’ve never had Da Hong Pao before. Or at least I thought. But after tasting this Big red robe I must have had it in a chinese restaurant or something. There is something familiar about this tea,...” Read full tasting note
Big Red Robe, also known as Da Hong Pao, is one of the world’s most famous oolongs. Grown and harvested on the remote Wuyi Mountain cliffs, it is a rare treasure to savor. Big Red Robe’s big, long, dark leaves are gently twisted and profusely aromatic. Their full fragrances range from nutty and roasty to mineral, woodsy and fruity. The brew’s aroma is assertive and rich, with notes of charred grilling planks and stewed apples. Its dark caramel liquor is complexly woodsy. Notes of dried wood, charred wood, fallen leaves and cracked walnut shells are backed with malt, an apricot-citrus tone, light astringency and the distinctive spiced wood note of fine Japanese incense. The big flavor of its rounded, astringent finish fades slowly. Later infusions are sweeter and fruitier than the first. This dark, heavily oxidized Wuyi oolong is a natural accompaniment for foods like cedar-plank-grilled tilapia, grilled peaches misted with balsamic vinegar, pecan pie drizzled with warm cream, or poached pears with caramelized nuts.
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