Hide

Welcome to Steepster, an online tea community.

Write a tea journal, see what others are drinking and get recommendations from people you trust. or Learn More

Premium Da Hong Pao Big Red Robe Wuyi Oolong Tea

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Not available
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Ricky
Average preparation
195 °F / 90 °C 0 min, 45 sec

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

0 Own it Own it

3 Tasting Notes View all

  • “Lowered temp and time. A little more sweetness coming through, but overall too many tannins and not too extraordinary. Not really outstanding in any way. Smokey teas aren't always my favorites...” Read full tasting note
    45
    jason 112 tasting notes
  • “*Setup:* Vessel - Porclain gaiwan 85ml (3 Oz) Water - 95 Celsius Leaf - 4 gr (2 tsp) Steep time (in seconds) - 30, 30, 45, 75 *Leaf & infusion:* *Dry leaf* - Dry leaf appears to be...” Read full tasting note
    83
    kOmpir 60 tasting notes

From ShanghaiStory

Product description not available yet.

About ShanghaiStory View company

Company description not available.

3 Tasting Notes

45
112 tasting notes

Lowered temp and time. A little more sweetness coming through, but overall too many tannins and not too extraordinary. Not really outstanding in any way. Smokey teas aren’t always my favorites either…

Preparation
185 °F / 85 °C 0 min, 30 sec

Login or sign up to leave a comment.

83
60 tasting notes

Setup:

Vessel – Porclain gaiwan 85ml (3 Oz)
Water – 95 Celsius
Leaf – 4 gr (2 tsp)
Steep time (in seconds) – 30, 30, 45, 75

Leaf & infusion:

Dry leaf – Dry leaf appears to be somewhat broken to 0,5 – 1,5 cm pieces with about 1/3 of stripped and casually twisted leaves that are about 4 cm in length. Leaf is mostly black with some brown hue on edges and stalks with intense roasted profile. Other than roasted notes there’s some floral and cocoa hints as well.

Wet leaf – Wet leaf fills the air with roasted notes with augmented cocoa and moderate floral notes when compared to that of the dry leaf.

Infusion(1st) – Liquor is medium brown with just a hint of red that can be associated with some black teas. Aroma of this Da Hong Pao is similar to that of Honey orchid Dan Cong, floral and roasted. With first sip a lot of floral impression is released with medium body and roasted finish and aftertaste as well. With this tea profile at least some bitterness is expected but none appears during this infusion.

Infusion(2nd)- Second infusion comes with more prominent roasted notes and floral whiff. In between sips some vegetal sweetness appears in throat (sweet pea).

Infusion(3rd) – With third steep comes a small decline in color and liquor seems more clear than from previous ones. Taste is also affected and it’s somewhat lighter while roasted profile gets more elegant and introduces molasses finish. After few sips liqour gives more thicker feeling as it rolls over the tongue.

Infusion(4th)- This infusion follows decline in terms of appearance and body but grainy texture and hints of bitterness comes into play as roasted and, now almost non-existent, floral notes fade out and leave room for minty fresh aftertaste.

Conclusion – As this is the first Da Hong Pao I had an opportunity to taste I really don’t have much clue as if this is a good tea or not. It served me well throughout four-five infusions, both with gaiwan and teapot but there’s almost a steep decline after second infusion. If I would compare consistencies of Dan Cong (from the same seller) and this Da Hong Pao, the latter gets outclassed by 2:1.

Preparation
205 °F / 96 °C
TeaBrat

Nice! I think wuyi oolongs are my favorite right now but I haven’t had too many dan congs.

kOmpir

I’ll write a tasting note for Dan Cong (from the same seller) these days. Although it’s not as intensive and rich as Da Hong Pao, it gives a more consistent and bigger payload (8 steeps minimum).

Login or sign up to leave a comment.