Popular Teas from Dobra TeaSee All 79 Teas
Recent Tasting Notes
This year’s Bai Hao is fantastic. the always sweet and robust infusion fills the mouth with a warm glow of flavor. i taste a little bit of cedar and a little bit of vanilla. the leaves are sprinkled with silvery tips that our little buggy friends have created. can’t wait to drink this on a Cha Xi
Crisp and toasty with a sweetness gently delivered through the aroma. The first infusion offers a floral bouquet and a creaminess reminicent of high mountain Taiwanese oolongs. Further infusions are more subdued, more dry, and lacking the sweet touch, yet still soothe the spirit.
2010 Ya Bao from Dobra Tea. Buttery and very sweet with a banana-like texture and no color to speak of. This is the last of my 2010 batch and the leaves (“buds”, I suppose) were looking a little frayed and tired, but it does not disappoint. The first sip, as usual, is a real shock of beauty that reaches all the way into the mind from the mouth. A perfect beginning to Thanksgiving Tea.
I chanced upon Dobra tea while visiting Asheville. I was surprised by their really decent selection. This was the only tea I tried and was again impressed by its quaility. The staff was great and was very tolerant of my two year old son running all over the teahouse and playing in the fountains. I will definitly be back next time i’m in asheville.
Smooth oolong… I tend to brew a lot of this in my 21oz personaliTEA pot by Adagio, maybe about 2 minutes. Typically oolongs don’t like really hot water but I use boiling water for this one, and rinse the pot first. 2 minutes. Not particularly good for a second infusion but I’ve done it occasionally since it’s a bit on the expensive side. Similar to Da Hong Pao (same source) but I think Da Hong Pao is a bit deeper of a flavour and, to me, better.
This is one smooth brew! sweet and well-rounded, this puer is a velvet elixir in my mouth and in my cup. can withstand 20+ brews (although I need help from others if I try to make it past 15 on my own) there are hints of fall leaves and root veggies all topped of with a brief caramel undertone. I look forward to this tea keeping me warm through the long winter.
as a gradually cross the 2011 teas off my list, I am now finally getting to this year’s genmaicha. i have not had this tea in a long time so it’s hard to remember what last years tasted like in comparison. this year’s has very stale popcorny taste right away, much more than i remember. after the popcorn, the toastyness really comes through. it’s a smooth transition with the underlying tea providing the perfect bridge. the tea itself is not the best, maybe a second harvest sencha or even a bancha. i wonder if tea will take over after three or four infusions…
A green tea for a gray sky.
The brilliant color and aroma of a wet summer forest prepare the mind for the nutty, crisp, and mouth-filling flavor of the first cup. The mind is soothed, the body is warmed. This season’s tea (2011) is really representative of a classic Long Jing with no astringency and just the slightest hint of dryness in the aftertaste.
Greatly comforting. Soothes the digestion on a hot and humid day just as well as it warms the body in the winter. Roasted to a sweetness that lingers on the tongue until dissolving into a hundred patches of dry warmth. Dark red in the cup (true to its name). The musty aroma of the wet leaves has a high note of a damp autumn day. Just the thing to prepare for a coming adventure.
Dark and soothing. Earthy without being overpowering. An excellent tea after a large evening meal. I also find that Shou puerhs do not keep me up at night like a pot of green tea. I received four infusions now, and I’m sure there’s another 10 in these leaves.