Wuyi Mountain Big Red Robe

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Honey, Roasted, Toasted Rice, Floral, Malt, Stonefruits, Vegetal, Creamy, Mineral, Camphor, Dried Fruit, Spices, Butter, Nutty, Smooth, Cocoa, Metallic, Roasted Barley, Soybean, Burnt Sugar, Fruity, Oak wood, Rum, Smoke, Cherry, Cherry Wood, Nuts, Dark Chocolate, Vanilla, Walnut, Rose, Citrus, Honeysuckle, Pine, Powdered sugar, Sweet, Wood, Caramel, Chestnut, Wet Earth, Earth, Grass, Spinach, Tangy, Cream, Grain, Espresso
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Patrick G
Average preparation
200 °F / 93 °C 1 min, 15 sec 4 g 9 oz / 262 ml

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128 Tasting Notes View all

From Verdant Tea

It took Verdant Tea 4 months of sampling to find a Big Red Robe unique and delicious enough to really justify importing. This incredible tea from the rocky cliffs of Wuyi mountain offers a side of Big Red Robe that most people have never seen. Usually all you get is caramel, chocolate and floral notes. This goes far beyond. In early steepings, there is an intriguing sensation on the tongue, almost like the metallic vibrations of a bronze cast bell, or the idea of fast moving water flowing over slate. As the tea opens up, there is a perfectly synthesized note of orange and elderberry that dominates, and lingers in the back of the throat. In middle steepings, the elderberry orange flavor splits into fruity wine grape notes, hibiscus-infused dark chocolate, and molasses cookies with crystalized Thai ginger. In late steepings, the thick beany and malty flavor of Laoshan green comes through, combined with the lilac sweetness of Tieguanyin. One of our favorite aspects of this tea is that it was expertly roasted in a way that lets so much complexity come through the caramel notes of any darker oolong. If you are interested in oolongs, or seek a very comforting yet engaging tea, give this a try for a new perspective.

About Verdant Tea View company

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128 Tasting Notes

73
609 tasting notes

One day I’ll go exploring and learn to appreciate the darker varieties of oolong. For now it just tastes like a green oolong except it’s also tangy sour and the malt of roasted grains (also think the non-waffle ice cream cones). It’s simply not my thing right now.

Flavors: Floral, Malt, Stonefruits, Vegetal

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35
4 tasting notes

Dark twisted oolong- faint smell
Rinse- marijuana smell
1st steep: 10s, amber color, spicy astringency, bittering not sweet nor particularly pleasant
2nd steep: 15-20s, orangeish, spices, vegetal undertones, bit watery
3rd steep: 45s, meh I think it’s gone
Disappointing relatively

Preparation
Boiling 0 min, 15 sec 4 g 3 OZ / 80 ML

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80
174 tasting notes

Dry leaf smells of light roast and green. Tasting this tea was more about mouthfeel for me. I didn’t get discernable flavor from it. I did feel it was comforting. Smooth, slightly minerally, juicy. Later steeps were creamy. I liked it, but it didn’t taste like much.

Flavors: Creamy, Mineral

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75
291 tasting notes

I’ve been drinking a lot of Da Hong Pao lately to season a vintage unglazed Taiwanese clay pot I got recently. I am planning to only use it for Wuyi oolongs, probably DHP more than others.

This DHP starts with the expected aromas of roast, flowers, and spices, or what comes off more like camphor to me. Sipping the first infusion, it’s really mellow and smooth, subtle floral tones with a prune like fruity flavor.

The second infusion is more floral and lacks the fruity sweetness of the first. It’s rather perfumey, a very concentrated kind of floral taste, hard for me to put my thumb on what type of flower though. Maybe jasmine (something pungent like that) with a hint of rose or orchid?

The third infusion is much less intense again. It’s smooth with dried fruit notes, undertones of floral, and a hint of cooling sensation in the finish. A longer fourth infusion has brought out more spices in the aroma and a more rich and deep fruit flavor.

All in all, a good tea. To me, it’s a simple tea, not a complex one like some other Da Hong Pao I’ve had, so if you like simple, straightforward, dependable tea, well this one is good and hard to brew wrong. I still err in favor of more complex Da Hong Pao for this, which is largely the reason for my rating. If you are looking for really complex and striking Da Hong Pao, I’m afraid this is probably not the one to choose, but… Verdant has a 5 teas for $5 deal that currently includes this tea if you are a first-time customer. That includes shipping if you live in the US, China, Taiwan, or Hong Kong, so definitely give that box a try if you are new to Verdant tea. This is my first time trying teas from them, as I just bought that box, and I’m very happy they offer it. It’s always nice to try new teas without breaking the bank.

Flavors: Camphor, Dried Fruit, Floral, Spices

Preparation
190 °F / 87 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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95
415 tasting notes

Just finished this one off. It was lovely! Smooth and rich with a full, nutty flavor and a wonderful creamy mouth feel.

Flavors: Butter, Nutty, Smooth

Preparation
190 °F / 87 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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569 tasting notes

I had the one sample of this tea and brewed it later in the afternoon (after my caffeine intake was already near max). This impacted how I felt about the tea since I was not willing to do many infusions to give this tea a real try. I know many others have loved it but I’ve never loved roasted oolongs a lot. There are a few I do like so not all are excluded.

So when brewing this up it was just okay for me. It didn’t have an over roasted flavour. It was pleasant enough with some fruity notes. I just didn’t love it though so tried a 2nd infusion. It was pretty much the same as the first infusion and I gave up after that.

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77
619 tasting notes

Very smokey and sweet. I always like a tea that can resteep well, and tastes as good cold as it does hot. Different, but good.

Preparation
180 °F / 82 °C 1 min, 45 sec 1 tsp 8 OZ / 236 ML

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971 tasting notes

The first steep was a deep brown and very well balanced between the flavours of the roast, earth, and wood. Very smooth. No astringency. The second steep was a bit milder, with a funky tangy taste to it, but it eventually settled down into more roastiness, this time with a fruitier undertone. The final steep of 40 seconds was the lightest in both colour and flavour, with a deep amber tint and creamy/floral notes coming to the fore. Overall, this was a remarkably smooth Wuyi oolong.

Full review at: http://booksandtea.ca/2015/10/verdant-teas-5-for-5-sample-pack/

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75
92 tasting notes

This is a really good oolong (and I’m not a huge fan of oolong). By third steep, I was in love! It went from strong and even a bit bitter, to very floral and happiness and sunshine by the third and final steep (one minute, three minutes, five minutes). Next time I’ll try even shorter steeps to see just what the flavor does.

Preparation
Boiling 2 min, 0 sec 4 g 8 OZ / 236 ML

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76
365 tasting notes

This was disappointing. I’ve been waiting to try this for awhile, so I finally picked it out. I opened the package and took in the sweet tang and heavy wood aroma. So far so good right? I poured out the tea and then I became saddened. It was just short of a full gongfu session (so I reduced water) and the “leaves” were mostly dusting. I washed the bits once and watched as most of them poured away. I was mostly turned off at this point. A big thing for me is presentation and quality. I wasn’t really feeling the gongfu session to much, but I preceded thinking “don’t judge a book by its cover” sort of thing. The leaves gave off a roasted oak and burnt sugar scent. The liquor was dirty. There were tons of little bits everywhere, hahah. It was quite a mess. The flavor was good. This wasn’t a phenomenal Wuyi, but it was still fairly decent. The initial sip started with a sharp tang and smoothed with dark fruit tones. The session proceeded into a deep caramel and rum flavor. I was able to get about five steeps out this small package, which inst that bad. Altogether, I’m glad I was able to try it, but I wont be jumping to get anymore of this.

https://instagram.com/p/6plWPlTGXr/?taken-by=haveteawilltravel

I picked out the whole leaves for the photo…

Flavors: Burnt Sugar, Fruity, Oak wood, Rum, Smoke

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML
boychik

It wasn’t my favorite. I think it’s not roasted enough (for me) and it has more flowery profile that I feel comfortable with

teatortoise

Attractive tea set by the way!

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