Wuyi Da Hong Pao

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Apricot, Peach, Plums
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Ilya Kreymerman
Average preparation
205 °F / 96 °C 3 min, 0 sec 4 g 3 oz / 100 ml

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11 Tasting Notes View all

  • “The dry tea smells like raisins with a hint of plum. Steeped the leaves smell like Chili, more specifically turkey chili from hormel. The taste is kind of boring, there is a little smokeyness to it...” Read full tasting note
    75
    knifeblood102 98 tasting notes
  • “I may have to write a second tasting note for this later brewed with western parameters, but I wanted to use the same method I used yesterday with Verdant's Shui Xian Wuyi to see how it compared...” Read full tasting note
    autumn hearth 300 tasting notes
  • “My boyfriend can't be online today and, while I miss him, it gives me time to get thru these reviews. *Maestro Collection: Set 1, Tea #3* My 2nd Wu Yi. The dark leaves are loosely twisted and...” Read full tasting note
    63
    Cofftea 865 tasting notes
  • “Just had 2 large cups of Wuyi plus some pastries while watching my compatriot Ernests Gulbis play Roger Federer = good entertainment. I'm trying to figure out the smell of this tea - I think it...” Read full tasting note
    100
    inguna 336 tasting notes

From Adagio Teas

Oolong tea from the Wuyi Mountains in the Fujian province of China. Wuyi oolong grows defiantly in the gaps of the mountainous rock, rendering cultivation both arduous and spellbindingly beautiful. The dark, highly oxidized, loosely twisted leaf is an excellent example of the reason the Chinese chose the name Oolong or “Black Dragon”. The leaf offers rich aromas of roasted vegetables, sweet honey, and wet stone. The liquor takes this masterpiece one step further, offering up the color of warm peach brandy. As the cup cools, the vegetal notes fade and the finish turns to ripe peaches. 3g/8oz 205 degree F water for 3-4min. Good for multiple infusions.

About Adagio Teas View company

Adagio Teas has become one of the most popular destinations for tea online. Its products are available online at www.adagio.com and in many gourmet and health food stores.

11 Tasting Notes

75
98 tasting notes

The dry tea smells like raisins with a hint of plum. Steeped the leaves smell like Chili, more specifically turkey chili from hormel. The taste is kind of boring, there is a little smokeyness to it with a little bit of the raisin taste. It is mostly boring to me.

Preparation
Boiling 5 min, 0 sec
Autumn Hearth

This is a rather boring Da Hong Pao, but don’t give up on Big Red Robe, they can be sooo full of flavor! When Verdant’s comes back in stock you should order a sample as well as every one of their shu’s, great intro to pu’erh (I just read your profile).

Matt

I actually had been planing on getting that one from Verdant when they had it but waited too long and missed out. On the plus side I just placed an order for a sample of almost every one of Verdant’s teas so I don’t miss out again.

Matt

Will do/ am right now

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300 tasting notes

I may have to write a second tasting note for this later brewed with western parameters, but I wanted to use the same method I used yesterday with Verdant’s Shui Xian Wuyi to see how it compared and the verdict is that it just doesn’t. No vanilla, no cinnamon, no wow factor.

That is not to say that this is a bad tea, it is just a much lighter wuyi, lighter than Adagio’s Wuyi Ensemble that I got to try at the Chicago store. However it was the challenge of brewing this up gong fu (that worked out favorable for their Fujian Rain, but that was dark and heavy in the western sample) and the tiny little tin that sold me (okay so we all know it was mainly the tin, I’m a sucker).

I used lots of leaf like yesterday, but instead of getting a flavor explosion I got astringency. There are some nice notes as well that come out to play in later infusions, a hint of lemon, some veg and wood and a touch of mineral sweetness. But they are all so thin feeling and the brew is rather dry. Will attempt another day and see if I can find those ripe peaches. Saving the rating till then.

Edit: Silly me this is a Da Hong Pao aka Big Red Robe, so while it’s not fair to compare to the Shui Xiang: Water Sprite, this is also no where close to the two Big Red Robes I’ve had, nope.

Preparation
200 °F / 93 °C 0 min, 15 sec

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63
865 tasting notes

My boyfriend can’t be online today and, while I miss him, it gives me time to get thru these reviews.

Maestro Collection: Set 1, Tea #3

My 2nd Wu Yi. The dark leaves are loosely twisted and look like tiny pieces of raffia. This oolong grows between rocks and it even looks like it does. Something about it just says “I’ve had a tough life and I’ve faught to be here”. The aroma is dark and slightly roasty. My last Wu Yi wasn’t roasty… which is good cuz I don’t like roasty teas.

Prepared as suggested.

The liquor is a lovely reddish orange color and the aroma still contains those roasty notes although there is a sweetness to it as well.

When I take a sip I am relieved that this is not by far the most roasty tea I’ve ever had. The roastyness is present, but there’s also quite a bit of sweetness in the background to cut thru it and make this more enjoyable for me. The description says it has notes of wet stone, but as I have no idea what wet stone tastes like, I can’t tell you if it’s there or not.

Preparation
205 °F / 96 °C 4 min, 0 sec

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100
336 tasting notes

Just had 2 large cups of Wuyi plus some pastries while watching my compatriot Ernests Gulbis play Roger Federer = good entertainment. I’m trying to figure out the smell of this tea – I think it smells like brandy, earth, dried apples.

JonTea

That’s a pretty facinating aroma.

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10 tasting notes

Adagio just released a brand new Maestro Collection on April 10th. The Maestro collection consists of 8 teas that I will be reviewing in the coming days. Read my first six reviews here: (1) (2) (3) (4) (5) (6). This tea is an oolong tea from the Fujian province of China and comes from the Wuyi mountains surrounded by rocks.

The Nose and Color: The leaves are loosely twisted and look fully oxidized like a black tea. After steeping, the leaves really open up and reveal that the leaves aren’t too oxidized and still maintain some green and brown colors. The nose is pretty strong off the leaves but not so much off the tea itself. The most notable thing about the nose is the roasted, almost burnt, aroma.

Tasting: This tea has a strong roasted flavor to it but I detect some slight sweet notes as well which isn’t something I expected. This tea has a really unique taste that’s hard to describe. Adagio says it’s like wet stone but I liken it more to burnt stone. The taste of the tea is fairly complex and I liked it to help develop my palate.

Steep Instructions: 3 grams at 205 F for 3-4 minutes

Price: $29.00 for sampler set.

Summary: Read my rating here: http://www.indieteas.com/home/2010/4/27/tea-review-20-adagios-wuyi-da-hong-pao.html

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94
24 tasting notes

Aw yeah. Talkin’ bout dat Masta Collection.

This is some black tea from the Wuyi mountains in China, and it tastes divine. You haven’t had black tea with so many flavors in it. I could sip this all night while fraggin’ and PvPin.

Preparation
205 °F / 96 °C 3 min, 30 sec

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84
224 tasting notes

Personally I was a tad disappointed with Adagio Wuyi Da Hong Pao and personally enjoyed their cheaper Wuyi Ensemble more. Da Hong Pao is the lighter of the 2 wuyi oolongs offered by Adagio and it has a slightly fruity taste to it. The brew is still light and sweet but there is none of the rich earthy taste that goes along with a good roast to be found in this tea.

Preparation
Boiling 0 min, 45 sec

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63
432 tasting notes

Deliciously light, slightly roasted in flavor. All around a mild tea.

Preparation
Boiling 3 min, 30 sec

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80
62 tasting notes

Actually not too bad, fruity and sweet but not worth $20/oz in fact not worth $5/oz.

Flavors: Apricot, Peach, Plums

Preparation
Boiling 0 min, 45 sec 4 g 3 OZ / 100 ML

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