Fu Tea Store
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Recent Tasting Notes
This is the third tea from the sampler I purchased from this company.
The dry tea appears to be fairly dark roasted and has a nice roasted scent mixed with fruit and softened by cream tones. Brewed it really does have some good cream and milk tones, more so than many rolled green Jin Xuan’s I’ve had. It has some nice and consistent soft fruit tones, light floral, nice spice tones, and various references to corn. My favourite of these teas has been the Rou Gui, but this one is still very nice.
I brewed this tea 14 times in a 150ml Gaiwan, covering the bottom with leaves (@ 1.5 TSP) which resulted in a medium saffron broth. After 14 steeps the tea was not yet exhausted.
25s scent -light roasted notes, peach, cream, a green lily like note, vanilla.
Taste – Green lily mixed with roasted notes, over cream, mixed with peach, corn silk, cinnamon, and a cool vanilla. Does have some of the cool clean tastes from milk.
A touch of cane sugar. Feels creamy and thick on the tongue, before producing a drier cooling sensation on the tongue and the front of the mouth.
20s. Peach, roasted notes, hint of citrus, vanilla, cinnamon, green floral, vanilla.
Corn silk, green lily, mixed with peach, cinnamon, roasted corn husk, cream, cane sugar, vanilla. Cooling tingling note at front and top of the mouth.
30s peach, honey, grain notes, citrus, cane sugar, cinnamon.
Roasted grain note, milk, peach, floral note, cinnamon, vanilla, faint woody note.
40s cream, peach, vanilla, honey
Cream, corn silk, stronger floral spice, peach, vanilla, honey,
60s. Peach, hint of orange, vanilla, corn silk, honey
Cream, over, orange and peach, zest, honey, spice, hint of savoury sugared sweet greens. Floral notes evident as it cools.
80s similar to above but fainter
Cream, peach/orange, honey, cinnamon, woody note, savoury greens, slight mineral note.
120s spice, honey, cooked peach, corn silk, cream
Mineral notes, cream, honey, peach, floral spice, woody note.
160s. – 420s corn silk, peach, cream,honey.
Mineral notes,cream, spice, honey, peach, vanilla, woody note and drying sensation.
Fruit and honey tones fade in the later steeps with the tea becoming slightly more savoury and corn tones reappearing.
I was drinking this at work today. This is a really nice dark oolong, but it’s one of those that really confuse me. It’s what I think of as a cross over. This is almost black, it’s not quite oolong enough for me, and it’s not quite black enough.
For today, I’m going to not worry about what it is, and just enjoy it. It is a very nice dark tea.
Thank you so much yyz for sending me a sample of this really nice tea.
I was craving a darker oolong yesterday so I decided to sample the second of four Da Hong Pao’s from the sample pack I purchased from the Fu Tea Store. As a testament to it’s quality I drank it all last evening and have been drinking it throughout today, so far I have taken it through out 16 steepings (8, 10, 12, 18, 21, 26, 35, 55, 75, 90, 105, 120, 135, 180, and 240s). Chen Cha refers to an aged tea and the advantage of this is it allows the charcoal like tones of some heavier roast oolongs to dissipates and allows some flavours to deepen and develop within a well stored tea.
At 8s this tea smelled of dark bread crust, raisin and currants , tobacco, and biscuit. It tasted of sweet fruit like the aftertaste of banana and dried apricot, combined with biscuit and oatmeal and cream
notes. Raisin and cream flavours lingered in the aftertaste.
Over time this tea released flavour notes of raisin scones, faint dark crust, sweet banana aftertaste, vanilla and unsweetened cream, mineral notes, sugar cane, floral vanilla orchid, licorice root, and aged resinous wood. It released a lot of flavour even with these short steeps.
Overall I’ve been impressed with this Da Hong Pao’s from the Fu Tea store.
I look forward to trying the Jin Xuan and Shui Xian flavours I have remaining.
The Tea fairy and Dexter inspired me to have this today. Still love it. The first steep is reminding me of black forest cake with a chocolate sacher torte, vanilla cream and kirsh vibe happening. The cinnamon is present as a warming spice which presents a certain sweetness. This tea is not as syrupy and sweet as the mystery yancha I had last night, but I still love this.
The spice, fruit and vanilla aspects were super apparent today, with the vanilla orchid floral note not really being noticeable until the fourth steep. There was a cherry note that is fading into apricot, which I didn’t notice the last time, perhaps that was because my first steep was 35s instead of 25s this time. I love the warming effect it has on my body. Happy to be revisiting this tea and happy to have a tin of it!
This Tea is part of a Da Hong Pao sample pack I go from the Fu tea Store on Aliexpress. http://www.aliexpress.com/store/808949 .
Although they do sell other teas, this tea is grown and processed by the seller. I haven’t had much experience with this class of oolongs but I could foresee myself purchasing more of this in the future I really enjoyed it.
The dry reddish brown to dark brown intact leaves smell sweet and buttery and spicy all at once. They brewed up to a nice orange liquor. The tea did not come with brewing instructions so I decided to use the ones from Teavivre. I ended up brewing the tea 10 times after a rinse (25 ,40,60, 80, 140, 220,5*2, 6*2) The later steepings were still pretty flavourful and I could have probably coaxed out more steeps by using shorter brewing times.
On to the tea..
During the earlier steepings the tea smelled of poached dried apricots, faint buttery pastry, a light woody note, cinnamon, mango, banana, cream and vanilla orchid.
It tasted of a faintly green floral top note, followed by cream drenched warm fruit (apricot, and under ripe banana), a light cereal note, cinnamon spice and a hint of vanilla.
It had a very, very smooth and silky texture, and refreshing feeling at front of mouth and warm spicy feeling at back of throat. As it cooled the spice and fruit scent intensified, There was an aftertaste of cream fruit especially banana, with a touch of a woody feeling in upper mouth combined with the warmth of cinnamon with vanilla orchid flavour. The first steep was really good! The cinnamon intensified and lingered in the aftertaste leaving a warming buzz in the back of my mouth.
Middle steepings had a more prominent woody roasted cereal note and vanilla orchid flavour over the fruit tones with the cream remaining prominent. Whereas, in the final steepings a mineral cream note rose to prominence in the flavour profile, combining with the cream and vanilla floral notes.
I’m looking forward to trying the other three in this pack.