Wuyi Mountain Big Red Robe

As you can see I got my package from Verdant so you can expect some more reviews from me in the next few days as I am babbling away due to caffeine overload. :)

I fear this tea may have spoiled me for life. It is lovely, lovely, LOVELY! I do not have a gaiwan and have been admonished many times for this whenever I go tea tasting. I did brew the leaves in a mug for about 60 seconds and then transferred to another mug. I believe it is practically the same experience but I could be wrong.

In any case, this is an exceptionally fine oolong tea (at least to my novice palate), amber color, smells of cherrywood and has caramel and stone fruit smooth richness which is practically melting in my mouth. Vaguely reminds me of bourbon but I think this is actually an insult to the tea. :) It is hard to find words to describe this!

_{Backlogging and based almost entirely on my notes}

Small update (6/14/2012): Today I did a complete second steeping session with this tea (five steepings), which finishes the sample, and I got the same results.

Experience buying from Verdant Tea http://steepster.com/places/2886-verdant-tea-online-minneapolis-minnesota

Date of Purchase/Date of Steeping/Frequency Drank: David graciously included this sample with my last order at the end of 2011; brewed up March, 2012; presently, have done only one steeping session so far.

Appearance and Aroma of dry leaf: aroma reminded me of roasted, salted-in-the-shell peanuts! It was fresher than what I remember the Cha Dao Wuyi oolongs to smell like; these leaves had the appearance of what I believe most Wuyi oolongs look like: large leaves, twisted—some bent—with a uniform dark-brown color.

Brewing guidelines: what I am guessing was three very generous TBSP dry tea (I used my hand to measure it, as its hard to get the leaves on a spoon) for three cups H2O; < my notes don’t state it but I believe I used my six-cup glass Bodum, leaf free to roam >; stevia added;
……….1st: 200F; 45"……………….mild, roasted
……….2nd: near boiling; 1.5’………a little fruitier, less roasted
……….3rd: Nearer boiling; 2.25’…what I judged to be the best steeping (less roast, more fruit)
……….4th: boiling; 3’………………..mellow, smooth, mildly-toasted, good!
……….5th: spot-on boiling; 5’…….very mild flavor, but good (“Reminds me of a roasted chili pepper”)

Color and Aroma of tea liquor: light caramel color (with a few bubbles on top); mildly roasted aroma.

Appearance and Aroma of wet leaf: Quality leaf: mostly large, whole dark-green leaves with roasted edges; aroma was rich and malty.

Value: Currently $32 / 4 OZ; although to me this seems like a lot to pay for this tea, I don’t know the standard price of Wuyi oolongs, so it may be commensurate with the quality.

Overall: I’m not certain what that note of the 5th steeping means exactly (I know, a BIG downside to backlogging : } ), but I roasted some chili peppers years ago—having brought them back fresh from a trip to New Mexico—and they were simply delicious; evidently something about this tea reminded me of them. I’ve decided not to assign a numerical rating to my review because it seems as though, on the whole—having had a number of Wuyi oolongs—I don’t care for the heavily roasted flavor that seems to be indicative of the first two steepings. Although I liked some things about the last three steepings, the taste is not something I am looking for in a tea. I have faith that David carries only the best-of-the-best (or close enough to it), so I am guessing my not liking this tea is more about my personal preferences than the tea not being ‘good’. Who knows? Maybe somewhere down the road I will develop a liking for the more darkly roasted Wuyi Oolongs.

First attempt with this one. I’m using my new glass “gung-fu” teapot from DavidsTea! The only downside I’ve noticed is that it took about 8 seconds to pour the tea out, so my attempt at a 15-second infusion turned into more like 25 seconds. Hopefully that won’t be a problem. I used 3g of leaf for the pot (however many ounces it is – I will find this out later.)

First infusion (~208F/~25s):
Omg omg. I took a sip of the still super-hot tea and I think it tastes sweet and fabulous! Thrilling! Have to wait until it cools to really talk about it though. I kind of burnt my tongue…

Argh, obligatory Mother’s Day phone conversation means my tea is extra-cool now. Well, I can say that it’s sweet and tasty with a toasty aroma and flavour. A bit like a genmaicha, strangely??

Second infusion (~205F/~25s):
This one’s even sweeter :) But also completely cold. Sigh. I do have a few infusions to get to yet. Thankfully however, I didn’t screw this one up like I did the other oolong from Verdant. There’s a lingering aftertaste of… juiciness? I’m not sure. It’s good.

Third infusion (~208F/45s):
Just a bit of a toasty aroma. Again, sweet and delicious. I’m not catching any flavour nuances to be honest, but I’m definitely enjoying this cup/this tea. Although I’ve gotta admit that after cheese panel, one can get rather tired of analyzing things. (I must say, there’s a lovely aftertaste here though!)

Fourth infusion (~205F/53s):
This is too weak. I thought that as I poured it out and it was considerably lighter in colour. I’m pretty sure a longer infusion for a fifth steep would revive it though. Might try.

Overall, this is good, but I’m just not catching subtleties in the infusions. Also, I’m pretty sure that for the duration of this cheese panel (mid-late June), my palate just isn’t going to be up to figuring out differences due to palate (and mental) fatigue! So I don’t think I’ll properly be reviewing any straight teas for a while, although that doesn’t mean I’ll be drinking them.

This tea was an amazing experience.

I have to say thank you David of Verdant Tea, as I received this as a sample! Sadly, it was a sample for the art contest (which ended a few months ago), which must have got held up by customs for no reason. But thank you! The tea is fueling my mug decoration for homemade gifts :) I’ll post pictures!

I had numerous steeps with this tea, but didn’t take notes the first time. I will the second time, as the sample was extremely generous!

The flavour notes I remember are that it was a baritone tea, but not a bass. (I’m with you on the music scale, Dinosara). Notes of caramel, super sweetness but in an earthy, grounded way. So complex! My favorite steeps were the ones with a currant/prune note to them, lately I’ve been loving to find hints of raisin in my tea.

Anyways, let the Christmas rush continue around me, I’m driving home in 45 minutes and I still have a heck of a lot to do!

Happy Holidays lovelies, I will have many notes when I return! O:

I enjoyed this quite a lot! I actually just did my first side-by-side(-by-side) tasting of the same tea from different vendors with some Red Robes I have in my cupboard. So I’m going to try and keep this review to this tea alone, as I’ll be writing a post this weekend comparing them more directly.

In any case, I really love a Red Robe oolong. It’s a fun tea that packs a wallop and has some seriously awesome flavor every time.

Of all the Red Robes I’ve had, this one from Verdant Tea is probably the most mild. This is not a negative thing, however. It’s just a thing. The wet leaves after the first infusion were mild and nutty in scent.

The liquor had a smooth aroma and there was something familiar about the flavor that I still can’t quite manage to place. As if it tasted of something I’ve eaten before and really enjoyed, but I’ve only actually eaten it once or twice. But it has a lovely flavor that I enjoyed very much.

The second infusion was mellower and added a touch of sweetness. Interesting enough, even though the water was still quite hot, it left a coolness in my mouth. Like a mild version of the feeling you get when drinking a mint infusion. But it didn’t taste minty, just mimicked that sensation.

I’m glad I got this tea and will be happy to finish off what I have in time!

Well, wow! I am not very experienced in oolongs, so please comment with any tips or advice to really get the most out of them. I found that this had strong cocoa notes, and a bean-like aspect. I noted that it reminds me of Golden Snail, and in general seemed similar to a number of high quality black teas that I’ve enjoyed. Done in my gaiwan and wee little double walled teacups. Excess tea used to “season” my tea feet (also from Verdant, love them!)

Steep 1 – Water cooled for 2 minutes after boiling, 30 second steep. Rich and robust, lightly sweet without any bitterness. I got chocolate in the aftertaste. Very enjoyable.

Steep 2 – Water cooled for 2 minutes after boiling, 45 second steep. Leaves are still very closed, liquor is light amber. This steep has less cocoa and is less complex. Still beany, very nice. The beau says it is “earthy green.”

Steep 3 – Boiling water, 1 minute steep. Leaves still tightly rolled, the aroma and flavour are slightly weaker yet again. This is nearly astringent, with a slightly dry mouthfeel. Cocoa flavour is back with a vengeance, the beau says this is his favourite steep.

Steep 4 – Boiling water, 1.5 minute steep. I found this still enjoyable but weaker than I’d like. This will be the last for now.

Very enjoyable experience, a wonderful tea to help break my way into oolongs. Thank you Verdant for including this as a generous sample in my order!

I reached for this one this morning because I’ve seen a couple of great reviews of it recently. To be perfectly honest dark oolongs aren’t really my favorite kind of oolong; I tend to prefer the sweet, fresh taste of green oolongs over the roasted flavors. I still enjoy them ok, but they just don’t blow me away… but maybe this one will. :)

The dry leaf smells sweet and leafy; not green, but no distinct roasted aroma either. Of course, after brewing that definitely changed. The scent of the steeped tea is roasty, toasty grains like the other Da Hong Paos I’ve had. The first thing that strikes you about the sip is less the flavor than the texture, which is bright, crisp, almost metallic, or perhaps the mineral sparkle of high-end mineral water. The main flavors of the sip are what I would consider toasted, almost burnt grains. As the cup cools, a whisper of fruit plays in the aftertaste, which I definitely enjoy. Overall after my first steep I’m left with an odd, dry sensation in my mouth. The second steep is definitely less overwhelmingly roasty, even brighter and more minerally. I’m left with the feeling that this is no doubt a fantastic tea, but I really just can’t appreciate it properly. Big Red Robe Oolongs just aren’t for me! If this tea couldn’t convince me otherwise, I’m pretty sure nothing can.

This is a beautiful Big Red Robe!

My first couple of infusions brought me flavors that were fruit-like (I tasted peaches and raisins), a little earthy and smoky, and hints of chocolate. A background of caramel and honey-esque sweetness appeared in the distance. The subsequent infusions were more floral, and the flowery notes tapered off to a tangy citrus-y note that lingered into the aftertaste. The caramel flavors really jumped out by the fourth infusion.

I also noticed in the later infusions that the flavors that were once raisin-like became more like currants, while the peach tones were more subdued.

A beautifully complex Oolong. I’m liking what I’m tasting from Verdant Tea.

Yum! This is so exciting for me because the little yixing clay teapot that I’ve been patiently seasoning specifically for Da Hong Pao is at long last giving back to the flavor of this tea. Gosh, I think it took six or seven extended brewing sessions for the pot to stop gobbling up so much of the flavor (greedy little teapot!). But my, oh my, this time the tea is just delectable, fascinating, deep and rich… And I’m only on the first steeping after the rinse! I’ve been holding off on writing a tasting note for this Big Red Robe because I knew I wasn’t really receiving it’s fullness until now. Hold on… [leaves to brew more].

Yes! Second steeping is soooo good. Oh, this tea is just getting started. Beneath the lovely light roast of this infusion I am surprised and wonderfully pleased to find an unmistakable fruit note that calls to mind luscious dark cherries. I love it! Aftertaste is rich and scintillating, a cooling waterfall mist floating in my mouth. And I can feel the tea generating a warmth further down, resting in the region of my heart, which is a fascinating contrast.

I imagine I probably would’ve been quite impressed with this tea earlier if I had started brewing it in my gaiwan, but I was really endeavoring to not get distracted from the task of feeding my teapot. I’m so delighted now that my little clay teapot is satiated, happy and generously sharing the bounty of this tea with me. I’m looking forward to many years of brewing Big Red Robe with this teapot.

I’m quite impressed by this tea, and I can see why it captured David’s attention. I’ll be very happy to make this my regular Big Red Robe. I have designs on a different Qilan Big Red Robe that I had the chance to try recently for brewing on special occasions. That one is in another category, and far more expensive, but it set my current benchmark for the best Da Hong Pao I’ve had the opportunity to taste. I’d consider this one the second best I’ve tried, and I think the quality to cost ratio of Verdant’s Big Red Robe presents a very high value offering.

Super good! And now I’m off to brew some more. . . .

Another strong new tea offering from Verdant.

Smelling the dry leaves, there are notes of sweet cocoa and cream, and in the background….well? Remember opening a plastic canister of Play-Doh? It sounds weird, but I definitely felt undertones of that distinctive, sweetly addictive smell (you are similarly and illogically drawn to eat this). Once steeped, the leaves and liquid remind me of the chocolate of a baked chocolate chip cookie, or of dark brownies.

My first tastes are actually more textures and sensations that flavors. The texture is like that of a smooth metallic sheet which is vibrating. I am reminded also of a river rushing of dark slabs of granite and slate. And yes, I wrote down that thought before I read that in Verdant’s description. Try it for yourself and you’ll see! How else can you describe it?
The taste is of Big Red Robe, definitely, but with more complexity than I’m used to finding. Vegetal, thick in movement, filling the mouth. Darkly floral, along the same unexpected lines I found in the YGB, and the aftertaste has the same mouth-feel of Verdant’s Tieguanyin. There is also something at the very tail end of a sip that reminds me of LaoShan green’s bean-y notes.
The flavors make me want to eat hibiscus chocolate, and the vibrating texture calls to mind granny smith apples. As the tea continues to steep, my notes include a “purple caramel” aftertaste. I know that sounds odd, but I am not sure how else to describe it. Alternatively, I imagine chewing on the skin of a red grape that has been frozen.

I wish that my notes were a little easier to follow, but after a while, I just stopped writing and enjoyed the tea. As I steeped this tea out over an evening, I found myself only writing down the most interesting and unexpected things that this Big Red Robe brought to mind and that I knew I wouldn’t remember clearly or believe when I went to log this properly.

Very fun tea, very good big red robe oolong. I think this will be a very popular tea (especially for the price), and I look forward to hearing what other people think of it. I look forward to drinking this through the fall and Minnesota’s long winter.Somebody bring me a slice of apple pie and we’ll turn on the Christmas carols early.

This is pretty darn tasty :D I’m not sure what I like about it, but I do like it :D

Yay, an oolong to relax with after a busy day…
The dry leaves smell lovely and woody and make me think of opening a really old book.

I did two rinses, then a two-second steep…

1st steep: This tea smells so nice! It’s super dark and almost chocolatey. The taste is the same way. The aftertaste is roasted nuts and campfire.

2nd, 3rd: The same, but a bit lighter.

4th: I think this tea is best hot. I let this steep cool a little too long and the roasted flavour is turning into a sort of cardboardy taste.

5th: I just looked through the other reviews and saw that someone compared it to a genmaicha. I could definitely see that! I don’t actually like genmaicha that much though, haha. I think I prefer a brighter kind of flavour? Maybe I could develop a taste for it. Now that the dark chocolate notes are mostly gone it just seems very toasty.

6th, 7th: There’s a sort of bean taste coming out now. I find it slightly less toasty, and more enjoyable.

8th: Finally I find the fruity notes everyone else is mentioning. There is a really sweet, almost creamy peachyness in the aftertaste. Definitely the best steep yet.

9th: There’s a sugary sweetness right at the front now. Such a change!

10th: Whoa. My first thought was sweet corn. Then after a few seconds a definite sense of burnt sugar comes out. Like, I can smell it and taste it super clearly. Trippy and delicious.

Overall I think this tea definitely got better toward the later steeps. At least, I enjoyed those steeps more. It was really interesting to see it change so much!

I started my (finally) early morning off with some sergeant Darj. I am loving up on the Darj and HAD to have a cup of it lastnight right before bed. So I re-steeped the leaves this morning.. .which then lead into this tea. I got this as a sample with my very first order from Verdant, and I figured it was definitely time to review it. Having sipped this previously to get a feel for the tea, now is the time to ensure it gets a good review before my next two orders show up! giddy with excitement

Dry: oh my gosh sweet smelling leaves. Was there contamination? I don’t think so.. but these leaves smell like sweet rock sugar. Maybe my nose is playing tricks on me. Tricky nose.
Liquor: I am doing a gongfu style brewing with a little tiny 5 oz tea pot I found. I put in two tsp and a bit of leaves. I have to admit I sipped on the rinse and it has carmel chocolate notes…and I have a bit of a cooling sensation on the first half of my tongue and roof of mouth. Also – no tea dust really! It’s lovely!
1st (2 sec): It smells grainy. Also like fresh linen. I don’t know where that came from, but it’s there. I kept sniffing trying to place it.. then all of the sudden fresh cotton popped in my head and it was like yes. That is it. It’s still very hot, but I am taking micro-sips and getting TGY. Malty and roasted TGY. Oh yes and I found some dulce de leche too. Mid-to outer edges of the back of my tongue. Thick and sweet. This will be a long one folks as I am not even half way through my first cup and it’s getting long. oops! oh… I just huffed the end of the cup and it reminds me of the smell of the Nestea or nesquick.. instant ice tea crystals. Really weird. But good. It brings me back to childhood when I used to drink that garbage. I really like that smell though.
2nd (4 sec): The smell is still roasted TGY… same with the taste, but I can taste a berry hint that is lingering in the back of the throat and building with each sip. Little glimpses of cocoa and salted caramel. Weird! I was browsing on facebook and just noticed DT came out with a salted caramel tea. Coincidence to my tasting here? I think not. Shoot. Salted carmel is a secret love of mine. hides credit card and drinks more of the lovely tea
3rd (13 sec) Steep turned out to be way longer than anticipated. I am definitely getting a sparkly cooling on my mid-tongue. With an orange flavour in the back of my tongue to accompany it. Still salted caramel. Oh yummer.

Ok..I will keep sipping on this for as long as it will let me. I need to do some homework instead of getting absolutely tea drunk on this stuff whilst watching the ferry boats and cruise ships come into the harbour on this lovely sunny day. sigh But mmmmm carmel.
Thank you so much Verdant for this lovely lovely sample. It is now on my list.

Edit: I am onto my 10th or 11th steep of this stuff (which I now just let sit for minutes at a time) and it just keeps getting sweeter and sweeter with a thick full-mouth feel. Delicious. I keep saying I will dump out the leaves, but then find myself saying.. well just one more cup, I bet it can’t have anything good to offer anymore. But every time it does. I’ve said that 3 times now.. I’m just brewing up some more water for my 4th.
Next up is the Autumn Tieguanyin from Verdant as well… I guess it will have to wait =\

I have had this tea many times now and I can’t get passed the metallic taste. It gets a little sweeter on the tongue for me after the 8th steep, but I can’t make out anything else. I really have been trying just not doing it for me.

Brilliant. This has become a staple for me over the past few months. This morning. It’s cold and brisk in my living room. I immediately reach for my Big Red Robe and BRR Yixing Teapot. When one has tea like this everyday it runs the risk of becoming commonplace. I should repent for even thinking such a thought. This tea really is brilliant, and this morning I am getting an assertive Gala Apple flavor in the early steepings, which I have never experienced in this tea until now. This tea is particularly nice because it is not going to just give you that classic caramel that most BRR give. It also has several layers of complexity, ranging from what seems to be sweet apple, to hints of orange, to even a sweet metallic quality…as if you can taste hints of the rocky soil from which the tea was taken. Lovely.

My first order from Verdant tea. And it was great. I really liked this Oolong and would recommend to people who like ‘heavier’ notes. The notes specified on their page are right in tune with the tea. The most apparent to me were: Cinnamon, Chocolate, Malt; the fruity notes were more like hints to me.

I’m saving this tea for those moments that I’m fully dedicated to tasting, this is the kind of tea that makes it worthy.

My appreciation for darker oolongs has been slowly growing since I first started drinking loose-leaf tea in earnest last year.

I wanted the soothing buttery goodness of an oolong, but I didn’t really want the flowery-ness of a greener one, so I dug through the samples box and pulled this one out. It well and truly hit the spot.

I was a bit on edge – two of my boys got into a serious scrap, and one of them came out looking like he’s been through a war. I freaked out, to the point where I couldn’t do anything except shake. The Boy told me to breathe… and eventually I did. It really wasn’t as bad as I originally thought. So once I cleaned up the poor, scratched up fatty, I decided to make myself a tea to soothe myself back into complete sanity.

And wow, this tea… I didn’t fully appreciate it the first time around – probably because I mis-steeped the crap out of it – but this time I took my time and the results were gorgeous. GORGEOUS. Brewed it up in my new little sado clay kyusu acquired from Hojo just recently, about 5g of tea for about 5 oz. I can definitely see this being one of those teas where the more is the merrier. Alas, this was the last bit of my sample. Next order, Verdant!

Heated up, the leaves smell beautifully roasty. Chocolate and molasses, and brews up the same dark liquor you’d expect for that taste. Beautiful dark caramel, with a sort of full-bodied roundness in the mouth. I don’t know how else to describe it, it’s just a very complete tea. The metallic note in the description is definitely apt. It’s like biting into a deeply roasted walnut with the slightest hint of metal at the back of it. In a good way!

Now, I’m not sure what elderberries taste like, but there’s definitely a fruity note at the very tail end of the after-taste. Maybe the slightest hint of parcha? Definitely a sharp edge to the fruit for the first couple of steeps. I can’t taste it nearly as clearly anymore.

Around steep five it starts mellowing into something darker. I can definitely pick up on the slightest malty note here, without being overpowering. And it’s just such a soothing cup of tea! So many interesting flavours going on, that it’s hard to focus on much else. A classical or romantic era symphony frames the tea perfectly – the complexity just works you know?

Let’s see…I can taste burnt sugar, walnuts, dark chocolate… It has a certain quality that reminds me of cajeta quemada! I bet a banana would go well with this tea, and I can keep drinking without the worry of over-sugaring myself as is often the case with cajeta.

I made it to steep 5, but I plan to continue after dinner. I’ll write more!

Please see my side by side tasting with the Harney Da Hong Pao…. I must add in the second steeping the Harney has lost that lovely peachy aroma. The Verdant may have more staying power for steepings. I believe I am tasting minerals, rock, mountains. I feel the Verdant wins the second steeping on complexity alone….

This is medium but good quality tea. The first steep was not too impressive, the taste was dull, lacking high notes which define a good tea. Luckily the next steep was much better revealing earthly notes and much desired depth. I do realize that a high quality Big Robe is hard to find. In particular at a reasonable price. This tea is certainly the best one can find without spending fortune.

I decided to brew this grandpa style in an extra large mug, and the results were amazing. The aroma was the signature roasted aroma that Wuyi teas are famous for, the the color of the tea was a deep red characteristic of a heavily roasted tea.

The first infusion was very strong, with flavors of dark chocolate and a metallic taste (kind of like the description of the tea posted above). The tea finishes with the characteristic Wuyi aftertaste, but because the tea was so strong, it also has a hint of something else present.

The second infusion was dark amber in color, and the aroma wasn’t as strong. The taste of the tea had also changed a lot, and wasn’t as bold as in the previous infusion. Instead, fruity flavors began to assert themselves, and the tea was significantly sweeter. Also, the aftertaste was purely mineral, without even a hint of whatever it was that was lingering during the first infusion. I find that this was a much more balanced cup of tea, which leaves me to wonder how the third cup will improve (given that in my experience, the third cup is usually the best for Oolong teas).

The third infusion is lighter than both of the previous ones in terms of both color and taste. It is sweeter than the other two, and tastes of caramel, fruit, and flowers. Truly a unique balance which results in a superior Big Red Robe.

The forth infusion is noted by the flavors all starting to fade. It is like the third infusion, yet sweeter, and the more delicate flavors are harder to distinguish.

During the fifth infusion, I noticed that the leaves were really starting to get broken up
into small pieces, which suggests that I am nearing the end of the session. Also, the tea was very mellow, with none of the boldness that characterized the eraly steepings. It has become very difficult to distinguish individual flavors, leaving behind a kind of general sweetness and a mineral aftertaste.

When it’s all said and done, it is a wonderful Big Red Robe, easily the best of the three different one I’ve tried. I’ll definitely consider buying this in larger quantities in the future.