“Seems to me that this oolong has a more elusive taste than “lower quality” dark oolongs. The smell and aromas are reminding me of tobacco and smoke which pairs great with the savory soup.” Read full tasting note
“It has some roasted and chocolate tastes, but nothing too strong. Slightly bitter at times. It almost tastes a tad medicinal, but not in a bad way. There’s faint sweetness on the first steep, but...” Read full tasting note
“It is actually 14 years old. From Derk. Thank you, it was lovely! I wasn’t sure how much leaf I should use. I took all from derk, 6 grams per my gaiwan of 85 ml. Maybe too strong, huh. But it...” Read full tasting note
“Another go at this oldie, this time as a digestive following a dinner of homemade Thai red curry. The alkaline flavor and ashy taste of this aged da hong pao were definitely muted after eating...” Read full tasting note
A lovely aged Da Hong Pao from Wu Yi Mountains in Fujian. This has been lightly roasted three times over the course of nearly a decade and then stored in a good clean condition. The result is a complex tea with powerful cha qi.
The early brews have a strong vanilla and roasted currant aroma. The taste has some roast, some vanilla and mineral rock sweetness. In the later infusions the roasted taste fades more and the fruit, mineral sweetness and velvety smoothness takes center stage. The tea goes 10+ infusions and remains complex and interesting.
This tea was harvested in 2006!
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