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Recent Tasting Notes
Made a cup of this in the gaiwan this morning. I haven’t had it in a while. I’d forgotten how flavorful it is, despite its deceptively pale color. I may have made it a bit strong, but I got bitter cocoa notes, asparagus, and the same sort of umami quality that you can taste while eating turkey.
A very unique and dynamic cup.
My new gaiwan arrived in the mail yesterday (the glass one, inevitably, shattered). This one is just plain white porcelain, is much sturdier, has a good lid for pouring, and it’s beautiful. I chose the perfect tea to try it out with, too, because this particular tea is known for its leaves that “dance” in the water. Seeing these tea leaves steeping in this gaiwan filled me with a sense of beauty and calm. This tea is very fragrant while it steeps, releasing a floral, springy scent.
It tastes like asparagus and something else that I can’t quite identify. It’s like a light perfume. Lovely, calming tea.
Got a 3 oz bag of this tea on my last trip to Dobra as a college student…
It’s lovely. Very light and refreshing. I haven’t had much experience with yellow teas, so this was an adventure. It’s vegetal and subtle, like most white teas. I’m trying to get more into them because they’re the least processed.
I get a sweet, almost floral finish. Very nice!
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Flavors: Baked Bread, Flowers
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Steeping this differently. Ooooo, I smell raisins and burnt chocolate! This is a whole new experience!
Mmmm now it’s transitioning into its usual springtime-y bready umami fullness.
Wow. What a difference your steeping method can make!
Flavors: Baked Bread, Chocolate, Green Beans, Metallic, Raisins
Have 3 oz of this and need to use it up because it is very very old! I made a pot of it yesterday and chilled it overnight.
Upon first sip, it almost tastes like pickle brine! Uh-oh. There is also something soapy about it that I really don’t remember while drinking it hot. I thought maybe it was the container I was storing it in, so I tried a sip from a different container, and nope! Still soapy.
The aftertaste is yummy- floral and light.
This makes me sad. I know that this is high-quality tea, but I can’t seem to get this right.
The rich aroma of peat and mushrooms, followed by a taste of sweet earth makes this a really special tea. The umami mouth-feel lasts for ages after a sip. This puer is one of the best examples of why an older Sheng can be similar to, but much deeper than, a Shou.
What a treat in the cold depths of winter. I’ve come to realize that despite the appearances of a “twig tea” there are indeed different quality grades of Hojicha. I’ve had many a Hojicha that tasted burnt, watery, or old. I have to say, without any bias, that Dobra’s Hojicha is one of the best I’ve found. It’s a touch sweet, plenty roasted and mouth-filling, without any off-notes. I tend to get about 3 infusions from a pot at around 2 minutes apiece, which is respectable as well. I’m not always in the mood for it, certainly, but when I am it’s just the right body-warmer and mind-clearer.
I steeped some of this tea in a glass jar with a bag of Celestial Seasoning’s Peppermint. It’s the only plain green tea I have, and I didn’t think peppermint would mix well with plain black tea.
I knew going into this endeavor that it was probably not going to work out too well, and I was mostly right- the Huang Shan Mao Feng is too light of a green tea, and I’ve had it for a long time, so it’s not fresh. Plus, the peppermint is a very dominating flavor. So mostly what I taste is the peppermint. Don’t get me wrong- it tastes good- Celestial Seasoning’s is my favorite peppermint blend. But this combo isn’t that great for what I originally wanted, which was a stronger green tea flavor.
This is the most expensive tea I’ve bought yet. However, it was well worth the price. Like many green teas it has that grassy flavor but this one is somewhat smoother. It only needs a few minutes of steep time. The second steep only needs around 30 seconds. If you like green tea you will love this one.