This is my first time trying a Da Hong Pao. When I first sipped it I thought “wood”, but on second thought it’s more like roasted grains. I’ve steeped this three times now, each infusion much like the one before and a bit one-note (NB: I bought this tea nearly 10 months ago, so age might be catching up with it). I do like the fact that it tastes toasty rather than charred, unlike many other roasted oolongs I’ve had. Not amazing, but very smooth & drinkable.

195 °F / 90 °C 0 min, 45 sec 3 tsp 8 OZ / 236 ML

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I grew up in New Jersey drinking Celestial Seasonings, and now I live in England, where I developed a taste for a good builder’s brew. Sometime in 2012 I bought my first loose teas, and my collection has since spiraled out of control. Still quite a novice, due to not drinking enough tea to keep pace with the amount I keep buying.

Some things I’m pretty sure I do like:
- most florals (jasmine, orange blossom, osmanthus, etc)
- buttery, vegetal greens
- malty blacks (usually with milk & sugar)
- oolongs that aren’t too heavily roasted

Not really feeling the flavored teas lately, for whatever reason.

All tasting notes use unfiltered hard tap water, unless otherwise specified.

No real method to my numerical ratings yet, but we’ll see what develops. So far I’ve only given ratings of 90 or higher if I actually get excited while drinking the tea.


Bristol, UK

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