Wuyi Da Hong Pao Cake

Tea type
Oolong Tea
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Edit tea info Last updated by Chawangshop
Average preparation
200 °F / 93 °C 1 min, 15 sec

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From Chawangshop

This Da Hong Pao (literally Big Red Robe, 大红袍) oolong cake is made of more fermented and medium roasted material from spring 2005, pressed into cake shape this March. It’s nice both inside and outside, no broken material. More roasted oolong teas would be great after some years and can be stored for a long time.

The tea have nice roasted cacao flavor, smooth and sweet in mouth with long aftertaste.

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3 Tasting Notes

115 tasting notes

Leaf Quality:
The dark, fragrant tea leaves of this Oolong were tightly compacted into a miniature cake. Before brewing, they smelled fruity and floral. Once brewed, the leaves smelled more chocolaty and sweetly smokey.

Brewed Tea:
I brewed each cup for several seconds with great results.
The brewed tea had an amber-red color. Its aroma was similar to the dried leaves, only a bit milder. It tasted sweet, fruity, smokey, and floral.
Second Steeping
The second brew was also smokey and sweet. This tea had all the attributes of a Wuyi Oolong.
Third Steeping
I really liked this steeping. It was wonderful with fruit notes and sweetness with a chocolate-like finish.

I’ll save the other cake for aging to see how it changes in a couple of years.

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5 tasting notes

A nice smokey and choclate tasting tea. Taste very diffrent to all other Da Hong Pao I have drunken but this one is one of the best. Very rich in flavor. I like to brew this one with less tea in teapot and warmer water.

205 °F / 96 °C 0 min, 30 sec

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6 tasting notes

its nice smokey olong cake, lots of taeste and lots of cups, its not really expensive to try one :)

195 °F / 90 °C 1 min, 45 sec

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