Dobra Tea

Recent Tasting Notes

100
drank Mao Jian by Dobra Tea
7 tasting notes

The dry leaves are tightly woven knots and corkscrews twisted lengthwise; a patchwork of white and green threads.

After adding this tea to my warmed gaiwan, the first thing that greeted me was a creamy yet slightly roasted and vegetal aroma. But once infused, you notice more characteristics of asparagus and slight tropical notes.

The first thing you notice about the taste of this tea is how sweet it is. It is delectably sweet like pineapple. Once the sweetness washes over your tongue, a light asparagus taste pervades it.

This smooth, full bodied, and refreshing tea is perfect for sunny spring days.

Preparation
170 °F / 76 °C

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73
drank Bao Zhong by Dobra Tea
22 tasting notes

This is not one of my favorite teas from Dobra. It’s decent, but lacks the bold flavor of other Bao Zhong teas that I’ve had. Not bad, but not great.

Preparation
185 °F / 85 °C 1 min, 0 sec

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92
drank Mao Jian by Dobra Tea
22 tasting notes

I tried Mao Jian for the first time last night during a visit to Dobra. It is a very unique tea that blends the grassy, fresh and subtle qualities of a good Chinese green tea with the boldness of a young oolong. The light and refreshing qualities of this tea really make me think of a spring day, which makes this tea perfect for this time of year.

Preparation
170 °F / 76 °C 1 min, 0 sec

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92
drank Mao Jian by Dobra Tea
22 tasting notes

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96

While I’m an avid fan of oolong teas, I had never tried a Dan Cong until last night. I’d always been kind of intimidated by their cult following and all of the single bush vs. multiple bush talk, so I just ended up avoiding them.

I had some rare free time last night so I decided to go to Dobra and try something new. I’d tried every oolong on their menu except for the Feng Huang Dan Cong, so I figured I’d give it a shot.

I was very impressed. The medium roasting gave it a wonderful aroma and full-flavor, while floral and fruit notes (definitely apricot as was mentioned, along with a bit of grapefruit citrus) dominated the aftertaste. Strangely, it reminded me a bit of the Traditional Dong Ding offered by Floating Leaves.

Only complaint would be that it has a bit more astringency than I usually like in an oolong, so it probably wouldn’t be a regular long-session tea for me. That said, it’s bursting with flavor and will definitely be a go-to tea over the next few months.

Preparation
195 °F / 90 °C 1 min, 30 sec
JK Tea Shop

I bet it must be the apricot Dancong. Dancong tea liquid will be more astrigent than any thoer Oolong teas if steep it for a little bit long. You can try next time on short infusion time; probably the astrigency will be short.
Dancong is also my favorite; When I am busy at work, I would like to brew Dancong in a causal way(in a tea maker) then still get good flavor and taste. Love it!!!!~~~~

spittingoutteeth

jk, you’re right—short infusion time and slightly lower water temperature does cut down on the bitterness quite a bit. Thanks!

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79

Just the right tea for a quiet foggy morning. Light enough not to disrupt the calm or fill your mouth with flavors like Bai Mu Dan might, Yin Zhen’s calming influence comes more from the aroma in the mouth than from the flavor on the tongue.

Preparation
175 °F / 79 °C 1 min, 45 sec
Mel

Loving your Dobra reviews! Just got into them…they are quite an amazing tea shop.

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90
drank Zheng Shan Xiao Zhong by Dobra Tea
108 tasting notes

The most amazing smoky aroma, but what has never ceased to amaze me is the smooth and actually not smoky taste. This is really good for settling the stomach after a big meal. My friends often brew this stronger, but I like an almost gong-fu style infusion for its lightness.

Preparation
195 °F / 90 °C 1 min, 0 sec

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77
drank Mao Jian by Dobra Tea
108 tasting notes

Creamy and light, in a very comforting and calming way. I really sense fresh strawberries in the taste.

Preparation
165 °F / 73 °C 1 min, 0 sec

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67
drank Meng Ding Huang Ya by Dobra Tea
108 tasting notes

A comforting infusion with a characteristic taste of freshly steamed asparagus. The wet leaves really strongly represent this aroma, while the infusion itself contains it as a light touch. Also a little creamy, this cup will enliven the senses like a Japanese green, but with a very different vegetal taste.

Preparation
170 °F / 76 °C 1 min, 0 sec

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63
drank Ché Xanh by Dobra Tea
108 tasting notes

Lightly sweet, with a comforting fruity finish and a soft, but not creamy, mouth feel. The flavor is like sweet corn. This year’s pick is starting to lose some of its staying power; the second infusion (at least at my time and temp) is drier than I would prefer and the floral aroma is mostly gone.

Preparation
165 °F / 73 °C 1 min, 0 sec

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87
drank Bao Zhong by Dobra Tea
108 tasting notes

A great tea for a rainy afternoon. I’ve been to Pinglin, Taiwan, where this tea is grown. Aroma of sweet pear and caramel. A gentle roast if any. Light and subtle mouth-feel but there’s some real texture in there. The first infusion holds a certain sharpness and crisp green-tea taste, but then it mellows. Rich and mouth-filling if allowed to steep a bit longer on later infusions. I think that this is one of those leaves that would really benefit from a dedicated yixing pot.

Preparation
195 °F / 90 °C 2 min, 0 sec

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87
drank Bao Zhong by Dobra Tea
108 tasting notes

A very light, almost green, oolong; which is probably what makes it one of my favorites. Still, care must be taken when infusing this tea. There are many ways to make a good cup; I prefer 85-90 degrees for a minute fifteen after quickly washing the leaves first. Sweet and a little flowery in taste, the golden infusion makes a good session oolong. Not as heady as Tung Ting or as grounding as the roasted oolongs, nor as creamy as a true green, Bao Zhong (or Pao Chung) is more of a weekly tea for me.

Preparation
185 °F / 85 °C 1 min, 15 sec
Kristin

Why do you wash the leaves? Do you do that for all teas or just this one?

Payton Swick

It “wakes up” the leaves. Oolongs and pu-erhs particularly are often so densely rolled, pressed, or dried that the flavor of the leaves is locked up and only comes out after the first infusion. To help make the first infusion more delicious, pour very hot water over your leaves, allow to rest for 5-10 seconds, and then pour it out. After washing/rinsing the leaves in this way, take a whiff of the tea leaves and you’ll notice that the aromas are starting to come out! :-)

Kristin

Oh cool. I am going to make some oolong in a little while so I will try it.

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92
drank Kukicha by Dobra Tea
17 tasting notes

Kukicha will always have a special place in my heart…like a long-ago lover whom one remembers in moments of sweetness. And the taste, just as sweet.
The crisp stems stand for that special connecting place between root and leaf—they are the bright conduits between soil and sun, kundalini coils by which energy may spiral back and forth between realms. Drinking this tea, I always get a little crazy with light.
The first tea reading I had, I chose kukicha…
The reader told me that stems indicate men, admirers, or lovers…which was absolutely hilarious because there were ONLY stems, no leaves!!! At least, as I was blushing, I must have made a nice rosy contrast to the shiny chartreuse green of the liqueur!

Preparation
160 °F / 71 °C 1 min, 0 sec

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93
drank Nok Cha by Dobra Tea
108 tasting notes

The tightly curled, dark green leaves produce the most amazing first infusion of this tea. Its aroma is of honey, molasses, or milk chocolate. The texture is creamy and soft as silk. I even picked up the milk chocolate flavor in the flavor, despite it being a light green tea. Two infusions pretty much take all this leaf has to offer, but I can’t get enough of it.

Preparation
160 °F / 71 °C 1 min, 0 sec

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69
drank Hotcha! by Dobra Tea
108 tasting notes

If you’re craving a sweet tea-flavored beverage but not in the frame of mind for a bowl of Matcha, this is definitely what you should drink. The steaming mug full of a creamy rich green soy milk is, I feel, kin to one of those chai tea lattes you might find in coffee shops around the country, although certainly with a Japanese twist. Great for a cold day when you need more than hot water to warm your body.

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63
drank Earl Grey by Dobra Tea
108 tasting notes

I’ve tried a lot of Earl Greys and this one is a reasonable pick. Just the right black tea astringency and an uplifting flavor with just a little bit of sweetener and (for my taste) no milk. I’m a big fan of bergamot and so a shorter infusion allows the citrus flavors to remain apparent over the black tea. If you’re ordering this tea prepared, you may want to request a shorter infusion unless you’re more of a fan of drinking Earl Grey as a dark brew with milk and sugar.

Preparation
Boiling 1 min, 15 sec

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86
drank Tung Ting by Dobra Tea
108 tasting notes

Makes a wonderfully floral and comforting first and second infusion. The aroma of the dry and wet leaf really is like fresh flowers. Much closer to a green tea in terms of oxidation than most Oolongs and therefore will be better appreciated by those who favor greens or who are looking to move into the territory of green tea from blacks and oolongs.

Preparation
195 °F / 90 °C 1 min, 30 sec

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85
drank Hotcha! by Dobra Tea
108 tasting notes

super delcioius alternative to a chai in case you want a less intense pick me up

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92
drank Tung Ting by Dobra Tea
22 tasting notes

This is a fairly non-traditional Tung Ting (or Dong Ding, as the variety is better known) in that it is completely unroasted. While the small size of the leaves (mostly single and often broken) and dark color of the tea suggests that it is machine-made and oxidized a bit too long, it’s still quite nice. If you like your Taiwanese oolongs unroasted & blatantly floral, this is one for you. A very strong, perfume-like aroma and powerful taste, that quickly wears off after a few infusions. Not a great long session tea, but great for a quick afternoon cup.

Preparation
195 °F / 90 °C 1 min, 0 sec

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92

The tamaryokucha served at Dobra is one of the fresher and more vibrant that I’ve tried. It’s somewhere between a sencha and a gyokuro on the Japanese green scale. There’s a strong fruity flavor, reminiscent of mango, yet it has a strong vegetal quality as well, just lighter than that of the shade-grown gyokuro. This is a great introductory tea for those looking to explore the world of Japanese greens. Brew in a kyusu or houhin.

Preparation
150 °F / 65 °C 1 min, 0 sec

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86

I’ve become quite a fan of brewing the finer black teas of China with zhongs and not filters. In such a small vessel, the leaves seem to fill the entire space with their burgeoning flavors, and more infusions can be gained with a quicker and more surprising succession of brews.
Late afternoon awakener, for the days when one wishes to linger in sleep. Notes of bittersweet cacao paired with the deep satin texture of this tea makes any gray day luxurious. I read somewhere that Qi Men means “Great Gate,” the energy of opening.
A Ganesha tea, obstructions and limits clear away under its influence.
3 min, if using a teapot, or by intuition via zhong ;-)

Traveling Shrine

Forgot to mention, but accompanying this tea with cacao-like delicacies is a sure-fire route to supreme bliss. Sensual Enlightenment!!!! I had it with a cacao-blue green algae Wildbar and Maca-Manna butter……………..no further words possible!

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95
drank Yamacha by Dobra Tea
22 tasting notes

The Dobra Yamacha is one of the most unique and delicious high mountain sencha teas I have tried. It has the nutty roasted flavor of a Korean Nok Cha mixed with the vegetal qualities of a shade grown Japanese green like gyokuro or tamaryokucha. Highly recommended!

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92

I’ve only had the Da Hong Pao from Dobra a couple times, but it’s a great tea. Definitely unique for an oolong, it has a deep red color and a complex, earthy flavor. It almost reminds me more of a puerh than an oolong in this respect. A very nice tea for late fall/early winter nights.

Preparation
185 °F / 85 °C 1 min, 0 sec
spittingoutteeth

Bought a couple of ounces of this during a recent visit to Dobra and I like it more and more with each new cup. Such a nice, mellow roast with so much depth of flavor. Quickly becoming a personal favorite.

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85

On this brutally humid day, I am revisiting an old favorite. The more I drink this tea, the more I pick up flavors reminiscent of Belgian beer. A whole mouthfeel with a crisp finish that lingers pleasantly. As this tea ages, the roast is becoming sweeter.

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