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2009 Wuyi Da Hong Pao Rock Tea-Zheng Yan, Spring Tea

Tea type
Oolong Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by JK Tea Shop
Average preparation
205 °F / 96 °C

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  • “After being previously introduced to Da Hong Pao thanks to JK Tea Shop’s sample, I made it a point to get a new Yixing pot (as per JK's suggestion) before trying the next sample since I’m assuming...” Read full tasting note
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    shanghaiedflip 12 tasting notes

From JK Tea Shop

Da Hong Pao oolong tea is famous for its unique floral fragrance and specially Wuyi rock tea taste and fragrance. All Wuyi rock Oolong tea has its unique rock tea taste and fragrance, which the other Oolong teas do not possess the characteristics. The rock tea taste and fragrance can be described in the four aspects: aroma, cleanness, sweetness and animation.

This tea is from Zheng Yan areas in Wuyishan, which is famous for its charming & delighted strong rock tea fragrance and taste. Super alive tea soup and strong floral and sweet after taste. Once you experience this taste and fragrance, you will not forget what it is like.

Harvest time: 2009 Spring

Picking standard: one bud with two leaves

Shape: tight bar shaped tea leaves

Dried tea color: bloom dark brown color

Aroma: natural and fresh unique fragrance

Tea soup color: bright golden yellow

Taste: freshness, mellow, thickness, unique flower taste

Brewing vessel: Gaiwan(120cc) or Yixing tea pot(120cc)

Brewing guidelines: Gaiwan or Yixing pot (120cc):5-7grams per time (based on personal taste); the water temperature should be over 98C or 209 F.

1) Warm up-First to warm up the vessels, pour out the hot water;

2) Smell dried tea fragrance-Then put the teas in the vessels, cover the Gaiwan or Yixing pot, and shake the vessels for about 3 seconds, then smell the dried tea leaves aroma.

3) Wash the tea-Pour the hot water into the vessels and pour out the water within 8 seconds;

4) First infusion-pour the hot water into the vessels again, and steep for about 10-25 seconds(based on personal taste)

5) Coming infusion- the time for the successive infusion can be 5 seconds longer than the previous infusion.

Infusion time: at least11times

About JK Tea Shop View company

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1 Tasting Note

98
12 tasting notes

After being previously introduced to Da Hong Pao thanks to JK Tea Shop’s sample, I made it a point to get a new Yixing pot (as per JK’s suggestion) before trying the next sample since I’m assuming it’s a higher grade of Da Hong Pao, as its listed price is almost double the one I tried previously. Suffice to say, this tea was absolutely worth the wait!

After seasoning my Yixing pot last night, I was ready to give this tea a shot. The dry leaves have a strong sweet smell, that comes out even more after washing the leaves.

I steeped the first cup for 15 seconds, and the tea came out looking clear, golden-brown. The scent was smoky-sweet, and the first taste note I got from the tea was a light sweetness followed by smoky toasted notes in the middle. But the kicker for me is the wonderful, lingering sweet after taste that I can only describe as “honey-dipped pear”! :D

I steeped the second cup for about 25 seconds, and there was more of a smoky/toasted flavor to it, so I could taste less of the sweetness from the tea itself. Although after I left the tea to cool for a bit, I could taste more fruity sweetness from the tea, and even more of that lingering after taste with each sip.

Interestingly, the leaves seemed to have a slightly grassy scent after the second steep. I gave it about 35 seconds for the third steep, but strangely the smoky/toasted flavor and aroma was all but gone for this cup, making the sweet flavor more noticeable but still lighter than previous steeps. Each sip still brought back that caramel, honey-dipped after taste.

For my fourth and fifth steep, I gave it about 50 seconds and 1 minute respectively. The flavor and aroma from the tea was lighter with each successive cup, but it still had that great after taste!

I think one of the reasons I enjoyed this tea as much as I did was because I had each of the steeps successively with only a few minutes in between each cup, while not eating or drinking anything else in between. I think this helped maintain that after taste, which pretty much lingered in my mouth the whole time.

All in all, I have to say this is bar none, my favorite Wulong tea so far, and I am now fully converted to Da Hong Pao wulongs :D

P.S. – Given how sweet this tea is, I think it’s not exactly suitable for dessert. My guess is this food would go better with spicier dishes. I strangely want to try pairing this tea with some Xinjiang food (northwest China; Muslim region). Particularly lamb skewers spiced with cumin and chili! (Yang Rou Chuan – 羊肉串) :P~

P.P.S – Thanks JK for the tip on using a Yixing pot! ;)

Preparation
205 °F / 96 °C

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