This is my current favorite. Smooth and luscious, smokey and sweet. It’s absolutely perfect in the mornings.
Flavors: Autumn Leaf Pile, Brown Sugar, Smoked, Toffee, Winter Honey
“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 me...” 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...” 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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High Mountain Big Red RobeWild Tea Qi
Organic Wu Yi Big Red RobeAndao
Premium Wuyi Big Red Robe 1205/110137Wing Hop Fung
Fujian Wuyi Big Red Robe 'Da Hong Pao' OolongWhat-Cha
Premium Da Hong Pao Big Red Robe Wuyi Oolong TeaShanghaiStory
Da Hong Pao Yancha Big Red Robe Wuyi OolongDragon Tea House
Seems a bit old, it came in a sample pack. Smells like roasted carrots almost. First brew was for 1:15 minutes at 200 F, with 1.5 tsp / 8 oz. Earthy sweet aroma, reminds me of roasted vegetables (carrots and beats). Initial impression is that it is similar to the other Tieguanyin, but does not taste like Japanese Sencha. Tastes more similar to black tea than green, which in this case is a good thing.
The more I drink this tea, the more I like it. The toasted rice taste is VERY subtle (doesn’t even come close to Genmaicha though).
Flavors: Honey, Roasted, Toasted Rice
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
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
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
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.