drank Wuyi Dark Roast by Samovar
1112 tasting notes

I am having a very enjoyable day sipping this oolong! After a quick rinse, I enjoyed many delicious steeps! It went from dark and roasty and almost tarry, to more nut buttery. I expect to get a few more steeps before the day is through!

That being said, I have lowered the rating a little. I prefer the roasty flavors of Silk Road Tea’s Imperial Red or Premium Steap’s Emperor’s Red. I know they are technically a different kind of tea preparation (black vs. oolong) but I am comparing them by the roasty flavor profile.

The Imperial Red and Emperor’s Red are both are smoother, sweeter, and have that tangy flavor I love along with the roasty flavors. I will gladly finish the three or so teaspoons of leaves I have left of the Wuyi Dark Roast (thanks Takogoti!) but will not restock now that I’m familiar with the IR and ER!

195 °F / 90 °C 0 min, 45 sec

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I love to cook, bake, read, paint, knit, do needlework, and garden. I need my coffee, but I LOVE my tea. I work at an Art School, and attend a large public university doing post-bac work (my BA is in English). I’m interested in the liminal spaces between art and craft, the academic and the practical, the individual and community, and the old and the new. I’m currently exploring these ideas through the disciplines of education, literature, history, and psychology.

I enjoy writing tasting notes, but have decided not to numerically rate teas as of 9/14/10. For an explanation, see my looooong tasting note about Mountain Malt from the Simple Leaf.

My favorites:
Chinese black teas
A good “milk and sugar” English style black
Earl Grey (classic, and in all variations!)
Vanilla teas (classic, and in all variations!)
Jasmine, Rose, Violet and other froofy, flowery teas!
An Occasional Oolong
Flavored Rooibos
Herbal Tisanes


Collingswood, NJ



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