Da Hong Pao 1997

Tea type
Oolong Tea
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Edit tea info Last updated by Jim Marks
Average preparation
200 °F / 93 °C 0 min, 15 sec

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3 Tasting Notes View all

From Camellia Sinensis

Here’s an aged version of this great Chinese wulong. The rinsing of its long leaves releases potent aromatic scents oscillating between spicy (musk), fruity and floral aspects. Its liquor, lively and full, deploys its sweet (black chocolate) and mineral flavors supported by notes of undergrowth and pipe tobacco. A complex and comforting tea perfect for cold damp weather.

Quantity of leaf / 250ml of water 1½ tea spoon
Infusion Time +/- 4 minutes
Infusion temperature 95 °C

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3 Tasting Notes

368 tasting notes

Aged da hong pao?!?!

Had to try this.

The dry leaf smells like dehydrated apples.

The wet leaf is all wuyi oolong roasted notes.

(Steeping notes: gaiwan to gaiwan instantaneous steepings, generous leaf, off the boil water.)

First steep: I just woke up, and have to rush out the door, but couldn’t wait any longer, after staring at this box all yesterday afternoon (but having already begun that session with the last of the quhao which lasted all day). I confess I can’t actually taste much of anything at the moment. But that’s my body, not this tea. So I’ll edit this note with later steepings… later. For now I can say that this is not simply da hong pao. There’s a bitterness, a dryness, a mineral quality you don’t find in this season’s leaf.

More later when my mouth and sinuses are awake.

205 °F / 96 °C 0 min, 15 sec


Jim Marks

Second note made.

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