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Da Hong Pao (Big Red Robe) Wuyi Rock Oolong Tea Fujian from Teavivre

Steepster Score 29 Ratings Rate This Tea

84/100

Da Hong Pao (Big Red Robe) Wuyi Rock Oolong Tea Fujian

Oolong Tea by Teavivre

Origin: Wuyi, Fujian, China

Ingredients: Tea buds covered in white tips, with one or two leaves

Harvest time: April, 2011
(2012 New Version harvest in April, 2012)

Taste: Warm roasted aroma with delightful floral flavor

Brew: 3-4 teaspoons for 8oz of water. Brew at 212 ºF (100 ºC) for 1 to 3 minutes (exact time depends on your taste – a longer time will give the tea a stronger taste and color)

Health Benefits: Wu Yi tea has the highest amount of polyphenol which is a natural antioxidant that comes in the tea. Many signs of aging include dark spots, wrinkled skin, roughness and related blemishes-people have reported a decrease of these symptoms with regular drinking of wu long tea.

44 Tasting Notes

Azzrian
81

A very floral and hash like flavored oolong. Hey my parents where hippies and I grew up in the 70’s don’t judge me lol
A slight sweetness with a drying sensation on the throat in the after taste.
A very good oolong but not one of my all time favorites from Teavivre.

LiberTEAS
91

I am currently enjoying my third and fourth infusion of this tea. It’s really quite lovely. It started out with a distinct mineral-y/charcoal-y kind of taste, with notes of flower in the background, and a warm, toasty kind of overtone. Now, I notice some of the mineral/charcoal notes have begun to wane, and a woodsy note seems to have taken their place, and this melds wonderfully with the warmth of the roasty-toasty taste. The floral notes have begun to reveal a honey-esque tone that is quite lovely.

I like that this tea is not overly floral, offers hints of fruit (I notice a slight peach-y undertone), and that it has such a warmth to it, especially since I’m kind of dealing with COLD bones because I’ve been working off and on in my studio, and dang it’s cold in there! I come in here to warm up with a cup of tea, and this tea does the trick.

Lovely!

Angrboda
80
Angrboda 2 tasting notes

Gosh, that took its sweet time to pop up! I think over an hour is a new record for me. Easily a new record actually. Then I didn’t dare close it for fear that it would take another eternity to get the posting box open, so this is actually being posted many hours later. I wrote on it every time I had an infusion, so you will see a noticable change of mood further down.

I am so in the mood for Steepstering! So I went and looked for one I had not tried yet and one I expected I could probably write a small novel about. Oh yes. Made the boyfriend a pot of blackberry flavoured black and dove into the small, short steepings of this one myself.

I have to admit I didn’t get anything noticable out of the dry leaf aroma at all. It was just sort of… there. I’ll have to go back and have a second sniff and see if I can’t coax something out of it.

For the first steep, the aroma is quite strong. It’s toasty and ever so floral! Very very floral. Like a flower shop floral.

So floral that I’m surprised it doesn’t overwhelm the flavour of it completely. There is a strong floral note at the forefront there, but it’s at a tolerable level. At the back end of the sip we have the toasty note, creating a fair bit of aftertaste. It’s not a very long one, though.

In the middle, however, there is just… hot water. It’s like there is a hole in the flavour, like something has been removed. My brain wants to fill in with something a bit woody and slightly caramel-esque, but it isn’t actually there.

For the second steep, the aroma is noticable weaker, but it has a more uniform sort of appearance. It’s sweet and kind of borderline caramel-y. Very soft, with only slight floral aspects.

The flavour has evened out a bit too. The floral beginnings have receeded and the toasty note is bigger and starts earlier. While it is longer, though, it’s no longer long enough to actually make it all the way to the end of the flavour. Odd that. It has moved.

There is still however a bit of a gap between the two and also at the very end, the toasty end-note having moved closer to the middle.

For the third steep, I lengthened the steeping time a bit this time, and the aroma has increased in strength accordingly. It’s toasty and sweet, smelling rather like caramel, and the floral note which was prevalent on the first go is all but gone. I can’t say I miss it either.

The flavour has become fuller as well. The toasty note has once again moved forwards and is now the first thing I notice on the sip. A burst of toasty, but unfortunately a rather short burst. Then it peters out at the end of the sip and leaves little to no aftertaste. Like the aroma, there is a thick, caramel-y aspect to it, reminding me a bit of brown sugar.

So far, I like this one best. I could even imagine myself making and discarding the two first steeps so I could get a mugful of this, without having to drink a total of 1½ liters of tea.

For the fourth steep, my mood has taken a nose-dive. I’m doing something which must be done, but I hate it. It’s difficult and frustrating and even if I had limitless funds, I would still hate it. So give me some therapy tea, please. At this point and under these circumstances I actually considered dropping this and making something fruity and/or dessert-y instead, but I can’t be arsed to clean out the pot, so I suppose we’ll just continue what we started.

Note, it is now 20 minutes to 7pm. I started this at around noon, I think. It has been an ongoing project.

Now, I rather enjoyed the third go on these leaves and so I’ve been equipped with Expectations. I want something like the third. The aroma, however, have weakened a bit again, in spite of the fact that the steeping time go another notch upwards. Not much, I don’t think, but there is definitely a difference. The profile of it is still the same same as the third.

The flavour has weakened as well. Again it’s the same as the third, only paler. The toasty is a bit less toasty, the sweetness is proportionally represented. And there is still no aftertaste to speak of.

Given how this has taken me all day and how I don’t really think the fourth delivered, not to mention aforementioned frustration, I’m going to stop here, I think. I defintiely want something with more comfort in it at this point.

I’m not sure how to rate this. None of the infusions really gave me anything which made think ‘yes, that’s this tea’, possibly because they were so different and sometimes very very far apart on my likes-dislikes scale. I don’t think I’ll give it any rating at this point. I’ll wait until I’ve had it brewed western style like I do almost all the time anyway.

You may consider this a continuation of the post I wrote a couple of days ago, and which you can find here http://steepster.com/Angrboda/posts/106070

If you can’t be bothered to go link hopping, I wrote about this tea in multiple (4) short steeps but didn’t come to a rating conclusion because I found the four infusions so vastly different from one another. Some had elements that I really like and some had elements that I dislike, so it was all rather confusing. Over all though, I found it a bit wan and as though there was something missing.

This time I’m having it steeped western style. This is what I mostly do, so I have more of an idea of what to expect here. In my experience western style usually yilds a darker and deeper sort of infusion, where gong fu is more about picking up on smaller nuances. Compare it to impressionist paintings. Western style gives you the big picture and only that, where gong fu allows you to step closer, inspect the technique used in painting and the combination of colours and then piece it all together into a whole yourself. I suppose that makes gong fu an exersize in tea tasting, where western style becomes more like having the answer sheet handed to you.

This in turn leads me to wonder if the reason I tend to prefer western style may in fact be due to being lazy.

Anyway, I have made it western style today, and I do indeed now sit here with a considerably darker and deeper sort of brew.

This time I’m getting none of the floralness that I had objections about in the earlier attempt. The aroma is all bready and toasty, and with a certain amount of autumnal notes to it. Like the smell of leaves on the ground in the forest in mid-autumn. A bit earthy and a bit wooden as well. Mostly though, it’s toast and freshly baked goods I’m getting. If I really really concentrate, there is a mild chocolate note in it as well, but I can only find it if I’m searching for it and then only if I hold my nose in a very specific distance to the cup. I suspect it’s some of the toastiness that gets transformed under these circumstances.

The flavour is all dark and earthy now, and there’s a nutty top note on it. It’s like I first get the basic earthiness and then the nutty note pops up at the top of the mouth and works its way downwards to the tongue. A bit wooden, but mostly nutty. And lets face it, most nuts are kind of woody in flavour anyway.

As with the aroma, I’m getting a lot of toasty notes in along with the nuts, but it no longer gives me any baked goods associations. Toasted nuts, perhaps? That makes sense, actually.

There’s an intersting difference between my gong fu results and my western style results. Gong fu gave me the barest hints of caramel, but in this round the barest hints of caramel has turned into strong hints of chocolate. Apart from both of those being sweet flavoured, they’re not really related flavours at all. I think it’s the deeper feeling to the western style flavour that does it.

As it cools a little, the nutty notes take over and it’s a very toasty and nutty sort of profile. It tastes a bit like it should be a little astringent, like many nuts are, but when you pay attention to that, you find to your surprise that it’s not astringent at all.

The aftertaste is woody and nutty as well, and unlike the gong fu session, here it’s very long, prickling on my tongue and palate long after I’ve swallowed. I always appreciate a good long aftertaste IF it’s a pleasant one (green and white teas for me often aren’t). It’s like it makes the cup last longer.

Maybe it makes me rather a philistine or perhaps I’m just too bone idle to really appreciate gong fu, but I do prefer western style brewings most of the time. Gong fu is fun to experiment with, but for me that’s all it is. I like the depth that western style provides.

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KittyLovesTea
81

Continuing my floral tea route tonight I decided on an Oolong and chose Da Hong Pao from my Teavivre samples. I have a bag from Canton Tea Club that I have yet to brew but I haven’t been in the mood so this will be a test. If this goes down well tonight then maybe tomorrow I can blog it.

Still brewing in my gongfu tonight with my 7g sample.
3 steeps:30s,1m,2m 100ºC/212ºF

The raw tea consists of large, thinly rolled dark brown leaves with light tips. They smell floral and sweet with a wonderful musky autumn leaves scent blended in. I can also note there were no sticks or stems amongst the leaves.

Steep 1 – 30 seconds
Orange gold in colour with a roasted, sweet and floral scent. Lightly roasted in flavour balanced with sweet floral highlights and a little nuttiness. Only a hint of perfume but overall well balanced.

Steep 2 – 1 minute
The orange colour is wonderful to look at. Dominance wise the flowers have taken over the roasted flavour with the dry perfume after taste remaining at the same level. Sweetness still lingers to create a light tea overall that’s smooth and delicate.

Steep 3 – 2 minutes
Now it’s a similar strength as the first steep. It’s still smooth with no bitterness and the dry perfume flavour is at a minimum. There is also still a little sweetness amongst the floral tones and that wonderful roasted almost baked warmth.

I found the quality of the leaves to be very good which was shown in appearance and taste. It’s not my favourite Oolong but as a floral tea it’s great. My mouth is left with a sweet floral after taste that is sitting very nicely with me. I can definitely see why this is so popular.

Lynne-tea
93
Lynne-tea 2 tasting notes

Thank you very much Teavivre and Angel for this lovely sample.
The dry leaf smells roasty, sweet and chocolately. Yumm!
I originally shared this tea with a friend after my genetics final last month and really enjoyed it. We got about 16 steeps out of it between the two of us. =)
Tonight I figured I would be up late researching, and therefore.. why not break into a new big red robe packet and really get to know it.
1st steep, 5 seconds: with rinse.. To be honest, I’m not sure how much leaf is here (in grams).. so I am hoping the gongfu brewing style will be okay. If not.. I guess I will have to switch it to grandpa. I am really enjoying huffing the leaves as I wait for the water to come to a boil though. Such a deep scent. Alright! Now for the taste/smell of brewed BRR- it smells floral. hm. Taste is roasted… with notes of coco maybe? There is definitely a sweet aspect to it. It reminds me of agave syrup. Nutty too.. perhaps hazelnut. Or chestnuts. Yes chestnuts due to the creaminess when it cools. YUM!

Other notes to continue tomorrow… BED TIME!

Okay I cheated, I steeped a second time and it cooled right off. The result? A very sweet delightful cup. I think this tea would be absolutely amazing as an iced tea. I mean holy cow sweet!

To finish this review this morning.. I woke myself up with another lovely cuppa this. I had more than one extra steep lastnight (try 3 more) so this would be the 4th steep of the leaves. The liquor is still sweet and roasty with a chestnut note. Very delicious.

Edit:.. alright, I’m still drinking this tea. It’s all I’ve been drinking today and I’m on my 11th steep and it’s still sweet and flavourful. This tea is amazing! Bumping the rating up a bit more..

I’m in for a treat! I am shooting for 18 steeps again tonight. Lets see how I do! Thank you Teavivre for this again =)
1st, 212F, 5sec, 5oz, 5g: Salt! It’s salty! But like a salted caramel. Touches of butteriness. Oh I’m in heaven! mmmmmmm It’s silly how good this is. I can’t believe the lovely salt tastes. So clean and crisp.. It’s so delicious.
2nd, 10sec: It smells sweet and chestnutty..The taste is lovely. Slightly salty still, almost verging on umami and soy, but than a butteriness comes in and it also tastes like chestnuts. Such a treat! I adore this tea!
3nd, 13sec: Smells of sweet puffed wheat. Or toasted chestnuts. Tastes woodsy. And like puffed wheat.. slightly glazed puffed wheat (think sugar crisp.. except not loaded with 10lbs of sugar).
4th, 20sec: I felt it needed a few seconds extra. It smells like warm roasted apples and sugar.
.. okay, break for now, but dannnng this is good!
So thankful for tea <3

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TeaEqualsBliss
80

Thanks YET AGAIN to LiberTeas for this one, too!!!

This was Charcoal-like with a sweetness and a dry taste in the after taste. I actually like this one chilled or iced a bit better than hot. It’s sweeter and seems more complex as it’s cooler. Puts a smile on my face!

Uniquity
84

Whoops, this is yet another overdue review on a tea from Teavivre. Out of the package, this one has a very bold aroma, roasty and rich with some completely unexpected cocoa notes, but also an earthy, mossy smell. That last note is one which I have grown to appreciate – this is a tricksy oolong, putting me more in mind of a black tea. I love black tea!

I used the whole sample in my perfect tea mug with water that’s probaby around 90ish degrees. The steep was around 3ish minutes, yielding a liquor that is dark for an oolong but would be light for a black – a warm yellow, reminds me of an IPA or similarly styled beer in colour. The steeped aroma is subdued cocoa, with some dark earthy notes – almost reminding me of peat and cocoa. I don’t know why I say peat as I’m not completely sure what that smells like, but that is what comes into my head.

First sips are rich, earthy. I get a fairly bold roasty oolong flavoured, with a hint of spice at the end. Maybe something cinnamon or nutmeg? It’s a little sweet at the finish, unexpected but really nice. I get the sense that there is a bit of bitterness lingering underneath at all, but it isn’t fully developing, so it just gives a sense of complexity. This is a fairly bold tea and could handle additions if you were so inclined but certainly doesn’t need them – the mark of a good tea, in my books.

I have had a couple Big Red Robe oolongs now, and I must say that I really enjoy them. The flavours remind me of black teas more often than not and they’re nicely complex but still drinkable. This one almost has a savoury aspect, it puts me in mind of of a nicely seasoned roast. What is going on in my head today?! IF I can get teavivre.com to finally accept my credit card, this one might get slipped onto the order. Very yum.

EDIT to add that as it cools, I get a smokey note. It explains the sense of tobacco I was getting earlier. This is the second tea I’ve had recently with that slightly smoke that develops late in the game and I am liking it. Maybe I’ll be able to try a Lapsang some day.

PS – This reminds me a lot of the Teavivre Dragon Pearls. What’s up with that? : )

Missy
94

This is another sample from Angel and Teavivre. Thanks! I remain very impressed with Teavivre after tasting this one.

I brewed this up gringo style since I was making a bazillion gallons of iced tea while I was in the kitchen. Brewing in the gaiwan takes far too much concentration to be multitasking like that. I weighed out my sample and decided it was enough to use in my ingenuitea and I followed the directions on the back of the package.

I found this to be excellent, a complex tea with different hidden flavors to surprise me. At first I thought it was mineral with a hint of that floral taste I got with the high mountain oolong. I let it cool down a bit. I generally don’t drink my tea very hot. Now I’m getting a toasty roasted, nutty flavor. It still has the mineral quality to it, but there is a new sweetness wrapping every thing together. There is a pleasant aftertaste which lingers on for quite some time.

This tea deserves a permanent spot in my cupboard. This is one I can curl up with and enjoy all day long.

ashmanra
ashmanra 2 tasting notes

This was a free sample included in one of my latest Teavivre orders.

I made three steeps in a row and tasted a sip of the first, then poured all three steeps into my new Chinese pot. But, OOPS! I didn’t look at the online instructions so I just used one heaping teaspoon of leaf for eight ounces of water. Now I see that they recommend much more than that. In spite of that foul up on my part, this is good tea!

I am feeling philosophical tonight and have a lot on my mind, so I lit the candle, turned on yoga radio on Pandora, and made tea. This is a great tea for such an evening. Now everyone else is abed and I more or less have the house to myself!

This oolong is rich and nutty. It doesn’t have quite as dark and roasted flavor as some oolongs, but is definitely not a green oolong. I really want to learn more about tea – the types of plants, their geographical origins and specialities. I feel inept describing this, but I can say it reminds me of a Monkey Picked TieGuanYin a bit, with the flavor leaning a bit more to walnut. There is a lovely lingering aftertaste that I find comforting.

The rice pattern Chinese pot I bought for $5 (for the whole set of pot and five cups) is handling beautifully, too. This is my inaugural use of it and I have never had a pot with the spout that goes up and then curls back downward, though I have heard they are supposed to drip less. This one pours nicely and the downward turn seems to slow the tea so you don’t splash without slowing to the point of impatience, which is how with one of my pots I end up tipping it too far to speed things up and end up spilling out of the lid. And indeed, I have not seen any dripping. So hooray for that! I needed to try it out tonight because someone is coming for tea tomorrow and I wanted to give it a test drive before using it then.

This is the last of my sample from Teavivre, and once again a sample has caught me in its nefarious snare. I will probably be buying this one on my next order.

I got three steeps from this today and possibly could have made more, but I was cooking lunch and needed to get moving. This is so smooth. The leaves are very dark presteep. This is a dark oolong, not a green oolong, but it doesn’t have the mineral punch of a monkey picked (which I love big time, just saying it for comparison) but there is a lot of nutty smooth flavor.

As requested, I am posting a link to the pictures of the newly completed Tom Baker Fourth Doctor season 16-17 scarf, the largest and longest of the entire series. A scarf for Sam the puppy is now underway.

http://www.flickr.com/photos/24998856@N06/8060458307/in/photostream/

http://www.flickr.com/photos/24998856@N06/8060460390/in/photostream/

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Insence&Tea
75

First off THANKS TO TEAVIVRE FOR THE WONDERFUL SAMPLE!!!

Dry smell: The first thing I noticed was the deep, earthy, chocolate aroma. It has a slight pungency but not in a bad way.

Wet leaf: When steeped the leaves get an earthy smell but also has tones of lilac coming through.

Flavor: The tea is very floral but still has a deep earthy flavor when left for a longer steeping. It has a slight tartness in the back of your throat when you swallow, but the aftertaste is a nice, light floral note.

I got 10 6 ounce steeping with 5 grams of this tea and probably could have gotten more. It is a nice summery/spring tea and I’ll definitely be buying some to have on hand. It isn’t going to be my every day tea but, on the right occasion, it is really nice.

Mercuryhime
87

This is so sweet! Like brown rock sugar! I love the floral aroma. It’s also got the something that reminds me of autumn. I find that this is common in dark oolongs. If you close your eyes to inhale the aroma and then sip, it’s really like being outdoors in the woods when the leaves have mostly fallen to the ground. I’d even say it’s out in the woods during late morning after the dew has dried but before it gets too hot. It’s one of the warm autumn days with chilly mornings and evenings. One of those beautiful clear days where you don’t know if you need a jacket or not. Mmm…makes me long for fall…which is almost here! I know this because even though I have a giant pot of Oriental Beauty in the fridge, I woke up craving hot tea, which is why I brewed this. It was so chilly this morning, my puppies were sticking their cold noses into my armpits and backs of my knees. They’re lucky their cute.

Back to the tea! Where was I? Sweet, autumnal, floral and woodsy (but not woody. Wood is a funny word when you think about it.) Very tasty and warming. The second steep is proving to be as delicious as the first. The first steep was sweeter and more floral, but this second one has a more prominent roasty woodsy taste. I really think I’m starting to enjoy darker oolongs. At least when they are smooth and tasty like this one. :)

I really love hot tea on chilly days. soon…

On an unrelated note, I’ve been playing Magicka with my sister. Are any of you familiar with this game? It’s sort of really hilarious. Especially when it’s me and my sister playing because we have this terrible tendency to accidentally kill each other because we thought we hit the “heal” button when we actually hit the “Fire” button. We both learned the revive spell pretty quick. :)

Sil
75
Sil

Teavivre random tea of the day. Yes, ladies and gents it’s an oolong. :) I don’t really have much to say about this one. I don’t hate it, don’t love it…it leaves a bit of a dry taste in my mouth at the end of my sip. It’s a sweeter tea..there are hints of floral in it, but not so much that it causes me to strongly dislike the tea. overall, not a bad one, but not fantastic.

tigress_al
85

Yay! My samples arrived today. Thank you so much Angel and Teavivre!

Colour: amber
Smell: nutty

Taste: nutty and slightly sweet with a slight floral note. The aftertaste is a little sour some how. This is a very different oolong than others I have tried.

2nd steep: 2.5 minutes, much like the second one, maybe a little less nutty

3rd steep: 3 minutes, a little more sour aftertaste.

Overall, I like this oolong, but not my favourite

Terri HarpLady
Terri HarpLady 3 tasting notes

This is a sample I got from TeaVivre. Thanks so much to Angel & the TeaVivre team!

Today I officially start teaching again. I’ve been on vacation for the last 2 weeks, mostly laying around in my PJs with Tony at his house. I’m suppose to have students from 10am til 7pm, with a few breaks here & there. The 10am was a no show. I called, they thought we started next week. I get this every year, & purposely took the first week of the month off because of it. Oh well. I should be doing things, but instead, I’m drinking tea.

Dry, this smells interesting. The initial smell was floral, then peachy, & there’s also chocolate liquor in there. Very interesting.

Wet, the aroma changes drastically to hashish (it’s been a long long time, but I smoked a lot of that one year), charcoal, & even a hint of opium (it’s the floral smell…if you’ve ever smoked it, you’ll know).

I brewed the first cup western style, following the instructions I went with 1 heaping T for 1 minute. It was nice, a little fruity, floral, a little charcoal. It did not wow me. It kind of reminds me of a peach oolong. I re-steeped those leaves for 3 minutes, & it was more of the same. It’s nice, but I feel like I’m missing something.Admittedly, I added some stevia to the 2nd half of the cup & it became a sweeter version of itself, bringing out the fruitier flavors. Sacrilege, I know.

I drank a cup of Matcha, to cleanse my palate, I suppose…& some water.

Then I visited the Verdant site, looked up the Da Hong Pao instructions, & started again with 5g of leaf in my 4 oz Gaiwan.
2 quick rinses, combining 2 steeps at a time in my little glass pitcher (no stevia):
1 & 2 (4 sec) – lovely apricot color, delightfully peachy taste with a hint of charcoal.
3 & 4 (8 sec) – more of the same, plus honey, & a little smoke.
(my 11:30 student cancelled)
5 & 6 (12 sec) – more of the same flavor, an interesting sensation under my tongue
7 & 8 (16) This one has a real nice honey aftertaste, & all of my tastebuds are tingling.

My 12:30 student just called & cancelled (sigh). Time to run a few errands… Enjoy the day, Steepsterites!

Finally! Something with a little substance!
I’ve been sipping through several steepings of this, gongfu style, & it’s quite pleasant. I swear, to me it has a peachy taste, undercurrents of chocolate, cinnamon, & a delightful roastiness.
Also, everything I said in my previous review of this tea still applies!

Sipdown!
This is the last of a sample sent to me quite some time ago from Angel @ Teavivre. Thanks again, Angel!

SO…the dry smell is like sweet dried berries
I preheated the Gaiwan & dropped the leaf in there, & the aroma was even sweeter, like strawberries & dark chocolate, with a floral ‘after’ smell that lingered in my sinuses.
I went with really short steepings 4 secs for starters
The wet leaf smelled of apricots & caramelized brown sugar
The early steepings were lightly peachy, with a perfumey lingering aftertaste, & there was also a camphor. And roastedness.
Later a ‘rock’ flavor predominated.
Sometimes I really enjoy this kind of tea, and I did enjoy it, but I feel unsatisfied.

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Roughage
80

Mmm, toasty. I really enjoyed this and got several good steeps out of it in my small glass teapot. I really need a small ceramic teapot too. Time to start looking for that again, but first this tea. It’s toasty and floral on the first hit, and smooth, so smooth. This is a tea that would be easy to drink all day and I should probably try that with my gaiwan, when I next get another sample. I also need to compare it to Canton Tea Co’s offering, which I received as part of the tea club but have not yet sat down to taste.

Cody
73

Thanks to Angel and Teavivre for this sample!

I’ve been holding off on reviewing this one for a while and give this tea as many tries as I could for the best opinion. It makes a nice cup, but it isn’t really anything I would show off to friends. I fear too much roasting is what did this one in. Charcoal and woody flavors overpower many of the subtler tastes the leaves offer, and tend to cause a fuzzy and drying mouthfeel and a somewhat bitter aftertaste. Thankfully, the leaves have an inherent sweetness to them, and counterbalance this enough to make the overall flavor enjoyable. I have difficulty finding any floral tones throughout steeps, but if I try hard enough I can just pick them out. I find the flavor profile to lean more towards tart fruits than florals, and this is mirrored in both the wet leaf’s aroma and the aftertaste. The first few steeps gong fu style tend to be the most interesting for me. I receive notes of apple, cocoa, and malt in addition to the aforementioned charcoal and wood tastes. Honey flavors creep in into the third or fourth steep, but besides this addition, the complexity goes a bit flat and the flavors fade out quickly for this tea type.

The dry leaves have a nice deep brown appearance and smell of hay, dried fruits, and somewhat biscuity. The wet leaves expand to reveal a very green coloration. They release dark aromas of earth, pure tea, cocoa, and tart berries. They appear in decent shape, although there are a few quite large empty stems. The leaves are, however, very dusty and leave a layer of silt at the bottom of my cup after every steep. Untwisting the the wet leaves, I dragged my thumb across the surface of a leaf and received a fair bit of black specks on the tip.

I suppose my expectations were a bit too high, as this tea just tastes common; there is nothing exciting or unexpected hiding in the leaves. I’m okay with this, though. It’ll give me something to drink when I don’t have time for other complex teas.

tperez
82

This is my first Da Hong Pao. It brews a nice warm brown-gold color. The taste is bold and dry and reminds me of a dry sack wine. Its mildly sweet and mineral, and the main flavors that I pick up on are apricot, clove, and slightly cooling spearmint-like note.

I don’t think I used quite enough leaf, as only the first infusion really seemed strong enough. I think I’ll be making it again with a bit more tea.

Raven
75

My first normal tea in a while!

The smell is smokey, sweet, kind of like chocolate. I initially get a muskiness as I drink, but it turns into something mineral and juicy, then a pleasant sweet smokiness in the back of my throat. The astringency seems to hit kind of randomly for me – I think this may actually be my first tea that has it/that I’ve tasted it in. I had no idea it was more of a physical sensation than a taste, but I looked it up just now to account for the sourness I kept feeling. It goes pretty well with the flavors in this!

On the second steep, it’s started to get the floralness to it that I saw mentioned in other reviews, and has much less bite. Definitely smoothing out by the third and fourth cups.

devvyleys
devvyleys 2 tasting notes

Not feeling very talkative right now since I’m dealing with a migraine this morning that was developing when I went to bed last night. But I decided to still try a new tea anyway. Let’s see how that goes.

Following Teavivre’s recommendation of steeping for 30sec, 1min, and 2min in boiling water. I used one whole sample of 7g in 200ml of water.

1st steep: I was surprised opening the pack when I got the strong scents of burnt wood and roasted peanuts. There was a real sweetness in the background of it all, best I can say was like stone fruit. The wet leaf had these as well, but also the definite smell of cooked vegetables came first…the sweetness reminding me of Brussels sprouts (a good thing—I love them!). In the cup the combinations of all these aromas made me picture peaches and plums grilling over a wood fire, and still the nuttiness of the roasted peanuts. As I write this, it sounds absolutely delightful and like something I would normally rave about. But I’m not feeling like that. I’m chalking that up to the migraine. Apparently my senses are working, or I wouldn’t have got a lot of these flavor-pictures (if you know what I mean). But the emotional aspect just isn’t clicking right now. It’s more like I’m doing my duty of reporting for you and the benefit of my memory, but I’m not begrudging it.
2nd steep: Now I think I understand what people are saying about oolongs changing flavors with each steep. It’s still smooth and thick feeling, but there’s just a touch of astringency developing. And it’s still got the roasted aromas but more of grains rather than nuts this time. But now that’s joined by the sharp sweetness of dried apricots, and maybe a little spice. It feels juicy and almost “chewy.”
3rd steep: Still smooth and thick, and absolutely no astringency. The roasted aromas continue with a buttery sweetness that reminds me of baked apple.

I wouldn’t have thought until very recently that I would like smokiness in tea at all, and roasted flavors also just didn’t sound like something I’d really go for either. Well, there’s been a little bit of smokiness in a couple teas I tried last week, and it was added a nice depth to those. And today’s exploration into roasted flavors really brought out some new flavor profiles to my tea experiences. It danced around with a few different fruit flavors through the steeps and it worked really well! I’ll have to try this tea again when I’ve got the full capacity of my senses and my emotions so I can be as deliriously happy as I think this tea wants to make me!

Yum. I don’t know how this tea compares with other Da Hong Paos, but if it’s at least representative of them, then I’d probably like all the others! But given how much I’ve enjoyed just about everything I’ve tried from Teavivre, this would very likely be among the best of its type out there.

1st steep My fun begins on opening the sample pack. I love the deep, rich scents of burnt wood and roasted peanuts (!) and then there’s a fruity sweetness just lurking in the background. Drinking, it’s so smooth and velvety. I can taste those roasted peanuts and baked stone fruits & berries. Each sip even ends with a juicy feeling that almost splashes on my tongue.

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I had a small sample of this when I ordered from Teavivre. Oh… my… gosh… the warm inviting scent of roasted chestnuts hit me when I peeled the packaging open. It brought back memories of me in medical school really getting into teas and trying them! This one was so memorable because I remember watching the leaves become bigger, and it was the first time I saw a large leafed tea! The taste was amazing too! This is a dark oolong and smokey like chestnuts NOT like lapsang souchong.

I used my yixing teapot set for this and shared it with my husband. This teapot is surprisingly big! 16oz! The two 4oz yixing teacups could be filled twice. The leaves expanded to a medium size leaf. I wish I didn’t put them in the tea strainer as to let them expand and dance in the water. However, I thought it would have been necessary since I didn’t have another vessel to place the steeped tea. I can see this tea becoming very bitter if left unattended!

The result was a nice dark brown tea with a toasted aroma. It became sweeter as it cooled more. This reminds me of autumn and the leaves that fell from the trees and dried up. The taste was smooth but at the end of a sip was slightly astringent. There was some cocoa and roasted nuts mixed with honey. Perhaps there were some mild raisin or fruit tones mixed with very mild florals. I love the complexity of this tea. Its as if it holds a secret! There was a hint of earthiness to it, not in the same sense as pu-erh though. I love the warmth to it like a big blanket on a snowy cold day. I absolutely love this tea. It just reaffirms my love for oolong teas… and especially non-flavored teas. This is a wonderful tea. And it is so pure yet so complex.