Dobra TeaEdit Company
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Recent Tasting Notes
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.