Dobra TeaEdit Company
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Recent 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.
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.
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 ;-)
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.
This 2011 harvest of Da Hong Pao is fantastic. A rich, roasty brew reminiscent of fall evenings and campfire cooking.
The infusion looks like a medium amber syrup. like the color suggests, it is slightly sweet in a lightly honeyed cereal kind of way. the roast is a balanced of smokiness and sauteed butter. my tongue keeps playing the series of tastes of in my mouth even after several minutes of not having had any tea. this is the sign of a good tea.
While I generally reserve this tea for colder days (like today) a roasted tea during warmer days can feel wonderful and help with temperature regulation.