When I tried it last six months ago, it was lighter and more floral, a soprano Wuyi: predominantly high notes. Now, a lower register is developing, with floral just a suggestion rather than dominating the conversation.

Warm, embracing, roasted grains and mineral, there is still a bit of lightness, a lilt at the end of the sip that I have not had in a Da Hong Pao before. It’s almost a drawing up of my soft palate in response to the tea as I end my swallow.

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My first tea love was the oolong served at Chinese restaurants when I was growing up in Houston. In 2015 I started exploring tea for real and it has become an obsession.

Favorites: Chinese green tea, most oolongs except dark roasted tieguanyin, and sheng. On a quest to find my favorite black tea.

Also, I am known to bumble into landmines by answering rhetorical questions. :)


Minneapolis, MN

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