China Fujian Banyan 'Da Hong Pao' Oolong Tea
by What-Cha- Tea type
- Oolong Tea
- Ingredients
- Oolong Tea Leaves
- Flavors
- Allspice, Apricot, Bitter, Blackberry, Blueberry, Camphor, Chocolate, Coffee, Flowers, Herbaceous, Honey, Peat, Plum, Raspberry, Sour, Thistle, Wet Rocks, Wet Wood, Mineral, Roasted, Sweet
- Sold in
- Bulk, Loose Leaf
- Caffeine
- Not available
- Certification
- Not available
- Edit tea info Last updated by eastkyteaguy
Average preparation
Currently unavailable
We don't know when or if this item will be available.
Your “wet rocks but not mineral” makes me think of the way Turkey Creek smells after a flash flood :)
There you go, making me miss Midwest thunderstorms. I did get to experience a hair-raising one in Florida a few weeks ago.
Every da Hong pao I’ve ever tasted has reminded me of pine cones boiled in bong water. Not in an unpleasant way just weird. Goes nicely with a Szechuan hot pot but otherwise not something I crave
There’s a big difference between Dahongpao that is composed of Beidou and/or Qidan cultivars compared to many that are mixes of ‘brick weed’. Lighter processing can give me that flavor reminiscent of bong water. A lot of times I pick up on cannabis in lighter roasted yancha. Darker roasts of Dahongpao made with Beidou and/or Qidan can produce some surprisingly complex and smooth teas without that funk. Some people may mention the difference between Banyan- and Zhengyan-grown teas; I don’t have enough experience comparing the two since Zhengyan teas are generally prohibitively expensive. Glad you can enjoy the funky ones.