My Sunday afternoon pick me up. Not sure why this is called big red robe….. Better look that up…
I’m not tasting any flavors at all. I used the recommended amounts of tea and water…
Will reevaluate later
“Made a cup of this to take to work and just sipping it now :D such a great oolong :D” Read full tasting note
“After reading Geoffreys response to Amy about the amount of tea one should use in a Gaiwan I figured I would take his advice. So I used more leaf than I normally do and the result was...” Read full tasting note
“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...” Read full tasting note
“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...” Read full tasting note
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.
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This was a sample Verdant sent along with my recent order of LB. I haven’t had an oolong in quite some time. I sort of fell out of love with them a bit, because they are a wee bit high maintenance.
I figured I’d waited long enough, and I’ve been bothered by my box of need-to-sipdown teas lately. This one is tasty, but it doesn’t seem extraordinarily different from many other oolongs, AKA nothing makes it stand out against the rest. This is one of my friend’s favourites, but it’s just another tasty tea to me. Perhaps when another oolong mood rolls around, I’ll re-try this one to see if I can get the magic.
This is a sample sipdown.
Super. This tea is just excellent!
I like finding finer teas that do well with a Western-style brewing. I admit that I tend toward laziness, and there’s just no time in the AM to pull out the gong fu set. While I expect that this tea would potentially be even more amazing brewed with short steeps, it was also wonderful with one longer steep in the french press.
The aroma was nutty and roasty. It had a very smooth taste, and I was a little sad when the cup was finished, since I didn’t bring any of this particular loose tea to work. I will get around to trying this gong fu style, but I think I’ll also bring some to work and try it grandpa style tomorrow. It had zero bitterness and I think it would be a good, non fussy tea for work.
This review is from the Autumn 2013 crop.
I’ve steeped this Western style and it was good but did not blow me away. So I broke out the gaiwan and used the parameters on Verdant’s web page. ZOMG! It’s like a completely different tea :)
My palate is too uneducated to do complete justice to this tea. To mangle an old phrase, I don’t know much about oolongs, but I know what I like. And I really liked this!
Intense in the early steeps. I perceived the initial flavors as a super-intense loquat, but Verdant calls it “tart cherry and juicy nectarines”. OK, I guess I could also call it that. Also got a hint of cloves in the first steep and distinct cinnamon in the aftertaste throughout the middle ones. Stone fruits in the retro-nasal and sweetness in the cooling cup. Citrus notes emerged at the end.
I took this through 16 steeps over three and a half hours, and it was an incredible ride. I remembered seeing an email a week or so ago from Verdant that it was back in stock, so I headed over there to order some more. Oh noes! They’re out :(
Well I have enough for a few more sessions so I will sip it sparingly until the new harvest arrives.
The dry leaves have a nice roast & sweet burnt sugar aroma. Nice big dark brown twisted and uniform leaves.
Brewed, the liquor is clear and golden. It has a roasted flavor but lightly roasted. Flavors of cream as well. Then there is a floral note as you breathe out. There is a tiny touch of sweet too.
Very nice and balanced Big Red Robe tea!!!
Thank u Terri Harplady for this sample!!!
Flavors: Caramel, Cream, Espresso
Dry leaves smell of musty apricot. The liquor hits with a smokey bitterness upfront, followed by a gentle fruitiness. The fruit, unlike the aroma of the dry leaves, is plum and raspberry. The texture is flat, maybe slightly mineral, and light amber in color. Successive steeps grow more bitter and smokey, loosing its distinctive fruitiness. This teas bitterness was not overwhelming, but it was on the edge. Would have gotten a higher rating if it was just slightly less bitter. All-in-all a very interesting tea, and enjoyable. Different from other Da Hong Pao I’ve had.
This tea is quite an exceptional oolong. It has a slightly roasted flavor and is very deep and complex. It is quite sweet and lasts through at least 4 infusions in which the flavor changes and progresses. It starts dark and ends sweet. If you like roasted oolongs then this is definitely one to try.