I’m about half way through my Harney’s. It’s a good solid Oolong. The first steep is always a bit nutty for me, but the second is really good.
“It is our twenty-sixth wedding anniversary today and to celebrate I wanted to...do what we do most Friday nights and get Chinese take out! LOL! i guess I am pretty low maintenance! At least, I...” Read full tasting note
“I was kind of nervous about this tea, because, if you've read my bio you'd know that I don't really care much for red robe Oolong teas, but I decided to break out of my comfort zone in a big way...” Read full tasting note
“Monday morning tea success! And much needed too! My office Bigwig will soon be arriving. You know the type, right? The Bigwig lives in a totally different state and has no idea how to do your...” Read full tasting note
“When teas are fired over three hundred degrees, the Maillard reaction occurs... and what that simply means is that there will be nutty and sweet undertones which will make your life that much better.” Read full tasting note
An exquisite example of the more traditional, darker style oolong. After the leaves are harvested, they are twisted and allowed to oxidize much longer. The darker tea tastes of more heavily cooked sugars and fruits like molasses and roasted peaches. This Da Hong Pao retains a vibrant fruit flavor through the smokey tastes of charcoal firing.
Since 1983 Harney & Sons has been the source for fine teas. We travel the globe to find the best teas and accept only the exceptional. We put our years of experience to work to bring you the best Single-Estate teas, and blends beyond compare.
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I just read the entry on Da Hong Pao (Big Red Robe) in The Harney & Sons Guide to Tea. I concur that this is more the “old style” of oolong, which is probably why I don’t like it nearly as much as the greener, less-oxidized oolongs I’ve been drinking of late. For years, I shunned oolong because it made me feel queasy. My concept of the genre was exhausted by the highly oxidized, dark-roasted kind, and I probably only tried inexpensive, low-grade varieties (filterbags and restaurant tea), so I knew nothing about the broader oolong horizons.
The flavor of this tea is very toasty and cooked, not fresh and creamy. Yet it is not as dark and rich as a full-fledged black tea.
Fortunately, this Da Hong Pao from Harney & Sons did not make me feel sick, but I won’t order it again, now that my sample is exhausted. This is probably very good, for what it is, but it’s not really my style.
A chacun son goût…
So this is the first tasting note form the steepster select October box. I was so excited that I quickly grabbed the gaiwan and heated some water. Warmed the gaiwan and proceed. It has a very nice amber color. Rght off the back I catch the fruitiness from the smell. When tasting it a little nuttiness came through, but mostly the fruit took center stage. Nice;)