2009 Wuyi Medium-Roasted Da Hong Pao Rock Tea

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Brown Sugar, Caramel, Floral, Honey, Sugar, Toasted Rice
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by JK Tea Shop
Average preparation
205 °F / 96 °C 2 min, 15 sec

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10 Tasting Notes View all

  • “Wow! This is a wonderful Da Hong Pao! I bought/tried this one at the same time as Harney and Sons version. Well, when I opened the aluminum package for H&S the fragrance was mild but The...” Read full tasting note
    97
    lorimarantopittman 328 tasting notes
  • “This delicious tea has got depths and nuances of flavor and I am reminded of the late, lamented teas from The Simple Leaf. The leaves are very large and long and they brew up to a toasty, nutty...” Read full tasting note
    95
    Doulton 257 tasting notes
  • “My second sample from JK Tea Shop! This one smells fabulous, all toasty and rich, but I have yet to make the taste live up to that. Don’t get me wrong, it’s a nice tea, but it smells...” Read full tasting note
    83
    Cait 216 tasting notes
  • “My previous experience with loose leaf Wulong teas has been limited to Tie Guan Yin and Taiwan teas, but after reading about Da Hong Pao teas I was very curious to try them. Thus JK Tea...” Read full tasting note
    88
    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.

Unlike Tie Guan Yin, which focus on the high fragrance, Wuyi rock tea concentrates on the taste. Its fragrance is deep and heave one, which can feel after drinking the tea soup.

Though our this tea is from Ban Yan areas, its rock fragrance and taste is still quite strong, and highlights with fresh, soft tea soup, clean flower aroma and strong sweetness.

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, softness, 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 least 9 times

About JK Tea Shop View company

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10 Tasting Notes

97
328 tasting notes

Wow! This is a wonderful Da Hong Pao! I bought/tried this one at the same time as Harney and Sons version. Well, when I opened the aluminum package for H&S the fragrance was mild but The JK Tea Shop’s version: the fragrance was overpowering! This Da Hong Pao has subtle toasty flavors, like a smoky caramel. The H&S pales in comparison- perhaps it is not as fresh. This tea is shipped directly from China so perhaps this is the difference…

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95
257 tasting notes

This delicious tea has got depths and nuances of flavor and I am reminded of the late, lamented teas from The Simple Leaf. The leaves are very large and long and they brew up to a toasty, nutty taste that evokes strains of chestnut and chocolate.

Preparation
200 °F / 93 °C 3 min, 45 sec
Lori

I do love this one AFTER I got the steeping parameters right…

ashmanra

Can anyone recommend a replacement for Dawn? I had it on my shopping list and never got to try it. :( What would be a similar tea?

Lori

I have been searching for a Dawn eplacement Ashmanra but no luck so far. But this one is good- I had a sample of this one but no longer and now thinking I may place an order….

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83
216 tasting notes

My second sample from JK Tea Shop!

This one smells fabulous, all toasty and rich, but I have yet to make the taste live up to that. Don’t get me wrong, it’s a nice tea, but it smells like it could be so much better! The first time I definitely used too little leaf — I was expecting it to unroll the way ball oolong does, but the twisty leaves here didn’t expand as dramatically. (They’re lovely, though! Again, sorry for the lack of photos this time.) For my second tasting I used a lot more and got a much bolder taste, but still not quite what I was expecting from the scent. Next time I think I’ll try a longer steeping time. Fortunately this “sampler” is quite generous and I have a lot of tea to experiment with!

Preparation
205 °F / 96 °C 0 min, 30 sec
LENA

Mmmm…I love roasted oolongs.

Lori

I purchased this sample and I agree w/your comments. Overally, this is a mild tea and I was expecting a bolder flavor. I will experiment again. SoccerMom sent me a sample of DaHong Pao from Silk Roads and it was a more flavorable option..But then again, this could be my steeping parameters…

Cait

I really do need to go back and try this one again, don’t I? I have high hopes!

Lori

Me too! I also purchased samples of JKTeashop’s yunnan black teas- they were also mild..

Pamela Dean

With heavily roasted tea, such as wu yi or other rock oolongs, i suggest a pre-wash for 30 sec, drain, rest one minute or more, then start steeping what you will drink. That should help those toughened-up leaves to relax and release their essence a bit sooner. I’m not too keen on the roasted flavor, so sometimes i throw out the first steep, as well. Later steeps develop fruity, nutty flavors which please me more. Happy drinking! :)

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88
12 tasting notes

My previous experience with loose leaf Wulong teas has been limited to Tie Guan Yin and Taiwan teas, but after reading about Da Hong Pao teas I was very curious to try them. Thus JK Tea shop’s free sample was a very nice treat.

I have to say I am now a big Da Hong Pao fan! I followed JK Tea shops brewing instructions, but unfortunately I had to use a glass pot since my Yixing pot broke :(

The dry leaves have a sweet, slightly smoky fragrance that for some strange reason reminds me of brown sugar. Strange, I know…

I steeped the first batch of tea for 25 seconds. The tea came out looking clear, bright and golden-orange. The scent that I originally got from the dry leaves was even stronger coming from the tea itself. It had a sweet, candy-caramel like taste as it first hit my mouth with a veeeerrry slight bitter note at the end.

For the second batch, I steeped it for around 30 seconds and there was less of a sugary fragrance and a little more smoke. The sweet taste became more pronounced and was a good combination with the hint of smoke.

I could smell more of the floral fragrance with the third steep, (around 40 seconds) and a little less of the sweet fragrance. The taste was a little more floral and less sweet.

The succeeding steeps had progressively lighter tastes and fragrances.

Overall, one of the best Wulong teas I’ve had so far, and a nice way to get introduced to Da Hong Pao tea!

Preparation
205 °F / 96 °C
JK Tea Shop

Yixing pot or Gaiwan can have better taste, because of the heat concentration. Probably you can try next time with the Gaiwan or Yixing pot.

ShanghaiedFlip ^_^

Sadly, I used up all of this tea already :( Hopefully I can try the Zhengyan Da Hong Pao tea with a Yixing pot when I get back from Ningbo this weekend.

JK Tea Shop

i c. Normally for me, I brew 7grams per Gaiwan or Yixing pot. Not sure how many grams you brew ?

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73
207 tasting notes

I love this tea for the big fresh cocoa powder and dark chocolate bark alkalinity that the dry leaf aroma opens with, which then transitions into an herbal, spicy, complex earth tone. First steeps grab onto this and pour on sweetened, aged, cooked, and dried peaches, pears, and golden plums. I wish that it held out a little longer, but compared to many oolongs, it’s very robust. The levels of roast and oxidation on this tea are well balanced to produce a tea that has great fruit character, but adds darker, caramelized and spice-laden complexity for holding the drinker’s attention.

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82
1184 tasting notes

Just because my oolong samples from Life In Teacup have now all been enjoyed does not mean I lack for other oolong samples.

I am pretty sure that the one I have from JK Tea is this one. The sample packet (never opened until today) says 2009 Spring Da Hong Pao Ban Yan. I know I’ve had Da Hong Pao before but it has been a while. JK Tea was very kind and included this sample when they sent me the purple chrysanthemum tea they gave away a while ago, and which, unfortunately, did not mix well with me.

I’ve steeped in accordance with the directions on this page, which means hotter water than I typically use for oolongs (over 209F, it says here). There’s a lot in this sample so I have enough to try it at a lower temp later. Going for my usual 15 seconds + 5 seconds in subsequent steeps in the gaiwan.

1. Tea is golden yellow. Smells a little roasty, but there’s no pungent note like some dark oolongs have (and that reminds me of darjeeling). It’s surprisingly sweet smelling and the taste is mild, sweet and not particularly toasty. The empty cup smells like caramel. :-)

2. Dark gold. There’s a note in the aroma that is like toasted rice? Otherwise, the floral notes are coming out this time. Taste is again, not toasty. A little perkier and less sweet, but still very smooth with no bitterness.

3. Dark gold again and a light floral aroma. Continues to be medium sweet and smooth, with a floral taste, and a lovely sugary note that lingers in the cup and in the aftertaste.

4. Lighter golden in color. Honey note in aroma! It makes me think of bees and pollen. :-) Some of the toastiness is coming out in the flavor this steep, but the tea is still very smooth and sweet.

5. Similar color to 4, aroma is less sweet. Flavor has begun to fade but still has a nice, floral smoothness.

I enjoyed this!

The only reason I’m not rating this higher is that there is a sort of a funky note to the tea, a weird sort of plastic-y note, which fortunately isn’t always present and isn’t strong with this tea. I recall having a similar issue with the purple chrysanthemum, though there it was much more pronounced. I’m wondering whether it has something to do with the plastic bags used for the samples? It will be interesting to try this at a lower temperature and see what difference that makes.

Flavors: Brown Sugar, Caramel, Floral, Honey, Sugar, Toasted Rice

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