Tea type
Oolong Tea
Ingredients
Oolong
Flavors
Caramel, Cream, Dark Chocolate, Smoke
Sold in
Loose Leaf
Caffeine
Low
Certification
Not available
Edit tea info Last updated by Random Carpe Diem
Average preparation
205 °F / 96 °C 0 min, 30 sec 4 g 5 oz / 150 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

1 Own it Own it

3 Tasting Notes View all

  • “I bought this just to see what's so special about Da Hong Pao. There are a lot of sources for this type of tea, but I chose Camellia Sinensis because they never disappoint me and I like supporting...” Read full tasting note
    84
    DMTea 318 tasting notes
  • “This is a black wulong tea and it is smoky, creamy with a taste of dark chocolate and a creamy taste which is more like a caramel cream taste which appears as it is steeped multiple times in the...” Read full tasting note
    80
    Random Carpe Diem 157 tasting notes
  • “Brought from a fried visiting her relatives in China. A dark and rich wolong with a distinctive aroma that portends a strong flavor, but when tasted the tea is surprisingly smooth.” Read full tasting note
    73
    butzi73 8 tasting notes

From Camellia Sinensis

Famous black wulong from the Wuyi mountains of Fujian. Whole, delicately twisted, leaves are lightly roasted for a rich full liquor. A good quantity of buds create an impressive balance between mouth and nose. Complexed aromatics of sweet rusticity with a hint of fresh cream. Long, pleasant aftertaste and a low level of caffeine.

49.75USD/100g

About Camellia Sinensis View company

Company description not available.

3 Tasting Notes

84
318 tasting notes

I bought this just to see what’s so special about Da Hong Pao. There are a lot of sources for this type of tea, but I chose Camellia Sinensis because they never disappoint me and I like supporting Canadian businesses (plus the tea arrives quickly). Now onto the tasting note:

First steep: Roasted, floral, very smooth, kinda sweet.

Second steep: Sweeter, roasted flavour is nice and not too strong, has a soft floral aroma.

Third steep: More balanced, the liquor leaves a pleasant sweet and roasted flavour at the back of my throat.

Taking a break to sniff the gaiwan, the wet leaves have a very charming scent. I like how the roasted characteristics never become too overpowering.

Fourth steep: Much of the same characteristics are present, still quite smooth/creamy with a soft floral/fruity aroma.

Fifth steep: Seems a bit lighter and zesty. This cup made me think of mango and honey dew melon.

Sixth steep: More sweetness and fruit than roasted flavour.

Next time I’ll try with a longer initial steep and more leaves.

Sometimes I see that other teas are compared to Da Hong Pao, and I can kinda see why now, but I don’t find those comparisons very helpful. I’d rather people mentioned specific characteristics or flavour, like “sweet and roasted”. Overall a wonderful tea, but some of the hype around it tainted my experience. I’ll have to try some more Da Hong Pao teas in the future.

100ml gaiwan, 2 tsp, 6 steeps (10s, 20s, 30s, 45s, 1min, 1m20s)

Preparation
200 °F / 93 °C

Login or sign up to leave a comment.

80
157 tasting notes

This is a black wulong tea and it is smoky, creamy with a taste of dark chocolate and a creamy taste which is more like a caramel cream taste which appears as it is steeped multiple times in the Gong Fu Cha style.
Gong Fu Cha:
95 degree C water in Gong Fu
Rinse
15 seconds
10 seconds
10 seconds
Then double each steep

Flavors: Caramel, Cream, Dark Chocolate, Smoke

Preparation
205 °F / 96 °C 0 min, 15 sec 4 g 5 OZ / 150 ML

Login or sign up to leave a comment.

73
8 tasting notes

Brought from a fried visiting her relatives in China. A dark and rich wolong with a distinctive aroma that portends a strong flavor, but when tasted the tea is surprisingly smooth.

Preparation
Boiling 0 min, 30 sec

Login or sign up to leave a comment.