drank Da Hong Pao by Harney & Sons
1796 tasting notes

I have made two steeps of this so far this morning and it is so good. The store description really is accurate. Since I bought this, my palate has developed a lot and I am able to describe and understand this tea better.

I did a quick wash of the leaves today, which I don’t think I have done in the past. These leaves do not swell nearly as much as some oolongs I have tried, but they put out a lot of flavor. The first sniff brought a little sweet smoke, minerals, and the dark roasty sweetness of roasted fruit sugar, the aroma of a Maillard reaction, as someone else noted. Smoke, grilled peach, and caramelized sugar.

I am trying to whittle down my stash and decide which teas I just have to replace when they are gone. At first I thought Wenshan Baozhong would be the one staying on the shelf, but today’s tasting gives this one the upper hand, I think.

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I am a music teacher and homeschooling mom who started drinking loose leaf tea about four years ago! My daughters and I have tea every day, and we are frequently joined by my students or friends for “tea time.” Now my hubby joins us, too. His tastes have evolved from Tetley with milk and sugar to mostly unadorned greens.

We have learned so much history, geography, and culture in this journey.

My avatar is a mole in a teacup! Long story…

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North Carolina

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