Continuing my floral tea route tonight I decided on an Oolong and chose Da Hong Pao from my Teavivre samples. I have a bag from Canton Tea Club that I have yet to brew but I haven’t been in the mood so this will be a test. If this goes down well tonight then maybe tomorrow I can blog it.
Still brewing in my gongfu tonight with my 7g sample.
3 steeps:30s,1m,2m 100ºC/212ºF
The raw tea consists of large, thinly rolled dark brown leaves with light tips. They smell floral and sweet with a wonderful musky autumn leaves scent blended in. I can also note there were no sticks or stems amongst the leaves.
Steep 1 – 30 seconds
Orange gold in colour with a roasted, sweet and floral scent. Lightly roasted in flavour balanced with sweet floral highlights and a little nuttiness. Only a hint of perfume but overall well balanced.
Steep 2 – 1 minute
The orange colour is wonderful to look at. Dominance wise the flowers have taken over the roasted flavour with the dry perfume after taste remaining at the same level. Sweetness still lingers to create a light tea overall that’s smooth and delicate.
Steep 3 – 2 minutes
Now it’s a similar strength as the first steep. It’s still smooth with no bitterness and the dry perfume flavour is at a minimum. There is also still a little sweetness amongst the floral tones and that wonderful roasted almost baked warmth.
I found the quality of the leaves to be very good which was shown in appearance and taste. It’s not my favourite Oolong but as a floral tea it’s great. My mouth is left with a sweet floral after taste that is sitting very nicely with me. I can definitely see why this is so popular.
