drank Big Red Robe by TeaSource
6 tasting notes

The dry leaf is lovely: a large strip style oolong with a roasted nut aroma. I put 5-6g in my 150ml gaiwan and rinsed it well (the rinse came out bubbly/cloudy). Brewed for 1 minute at 190 degrees, it produces a honey-colored brew without a very strong aroma or mouthfeel, but it’s pleasant to drink. The 2nd through 4th infusions had the best flavor, after the initial strong roast flavor wore off a bit.

Flavors: Dried Fruit, Floral, Roast Nuts

190 °F / 87 °C 1 min, 0 sec 6 g 5 OZ / 150 ML

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I’ve been enthusiastically drinking tea for decades; it’s always been an absolute necessity for me. But a few years ago, a trip to the Pacific Northwest, including visits to some Chinese tea shops, kicked my interest into high gear!

I still enjoy a good “breakfast tea” or flavored blend once in a while, but spend much more time nowadays on single origin teas brewed gongfu style. I’m even hosting tea tastings for my friends.

I enjoy all tea types, but lean towards black (red), oolong and ripe puerh. Unfortunately, many raw puerhs seem to disagree with my insides :( I’ll try anything once, though!


Honolulu, HI

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