Dragon Tea House

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Recent Tasting Notes

84

My version is called ‘premium’ Organic China Fujian Bohea Wild Black Tea on Dragon Tea House-, but I suspect it is the same, or at least a very similar tea.

I just received this in the mail and am drinking this gonfu-style now. And I do think it is lovely. It very much reminds me of Wuyi yancha oolongs. It has similar toasty, mineral, dark-fruity, autumnal yet refreshing aromas. It is complex as well. Especially the late infusions taste like puffed rice. In fact, a lot of what I always attributed the heavy roast of Wuyi oolongs is in here, making me wonder if this tea is indeed roasted as well, or purely oxidized. The leaves look mostly brown and not really strongly roasted.

Very interesting tea, full of character. There is also a nice pleasantly-sour `tinge’ in the aftertaste, almost minty even, that makes it all the more refreshing. OK guys, I will definitely be ordering more of this.

Flavors: Caramel, Fruity, Toasted Rice, Toasty

Preparation
0 min, 30 sec 4 g 50 OZ / 1478 ML

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71

1 tsp leaf, 300 mL hot (~75 deg. C) water, 3 minutes

Creamy, more similar to a jade oolong than a green. A few lightly vegetal notes, some fruity (pear?) notes. It was better than I anticipated. I usually like long jing but have had a few teas from this company I did not enjoy. This tea sample is a bit older, so it’s good to have a sipdown. It is also nice that it still tastes good despite being older.

Flavors: Cream, Fruity, Pear

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100

Exactly what a green tea should be. I loved learning the mythologies behind it as well because it was fun to think about it’s history and all the important people who had done same while drinking it!

Flavors: Grass, Smoke

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95

This is one of the best teas I have ever tasted! It is the lightest, sweetest, and most refreshing green tea I have yet to taste. There is no bitterness or smokiness, just a pleasant rich grassy quality and appealing dark color. I highly recommend.

Flavors: Grass, Hay, Summer, Sweet, Sweet, warm grass

Preparation
190 °F / 87 °C 3 min, 0 sec

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100

No notes yet. Add one?

Flavors: Floral, Sweet, warm grass

Preparation
170 °F / 76 °C 2 min, 15 sec 4 tsp 12 OZ / 350 ML

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50

Sipdown! I’ve reached my sipdown goal now, but I might just keep going.

I managed to brew this much better than my previous attempt. I pretty much used the same parameters, but reduced the steep time to get weaker tea (oolong/milk flavour comes out at the same speed as the bitterness, so it is either flavourful_bitter or weak+not bitter). I’ll always take the least amount of bitterness, and I achieved a good balance here of creamy, buttery milk oolong and unpleasant aftertastes. It still isn’t a good tea, though.

Flavors: Butter, Creamy, Milk

Preparation
185 °F / 85 °C 1 min, 45 sec 3 g 14 OZ / 400 ML

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50

This is steeped in a small teapot (200 mL?) , I am gong fu brewing this with 4g leaf
Thank you to Mackie for the sample.

Steep 1: 70 deg. C, 10 seconds
Very light, jade oolong flavour is present, slightly buttery

Steep 2: 70 deg. C water, 45 secpnds
Stronger flavour, milk flavour is starting to come out, but this tea is extremely astringent

steep 3: boiling water, 8 seconds
hmm flavour is weak again but astringency is back, nothing really stands out (no floral, fruity, creamy notes), flavour is pretty unremarkable and generic

Steep 4: boiling water, 45 seconds
Astringency is back. Apparently short steep times give you little flavour, and longer ones are overpowered by astringency

I’m going to end things here. This is unimpressive and there are many better milk oolongs out there for a similar price. Don’t waste your time with this one.

Flavors: Butter, Milk

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Puerh Tea TTB. I tried this from the puerh ttb. The first few steeps before it opened up were a bit like a raw puerh. Once it opened up I got the notes of a charcoal roast oolong tea. I only steeped this eight times. I just had no desire to keep going. This is not one I will be buying.

I steeped this eight times in a 75ml teapot with 6g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec.

Preparation
Boiling 6 g 3 OZ / 75 ML

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Super cheap Da Hong Pao I picked up from Dragon Tea House on Ali on 11/11 I believe. It’s…passable, but I wouldn’t give it any higher praise than that. Some decently nice mineral and roasty notes for the first few steeps, but within just three or four steeps, it starts picking up a bit of a funky note that I kind of associate with steeped out roasted oolongs. Kind of a rotting floral/wood note or something – normally it’s not bad, because it only sort of appears at the end of a session, but in this tea it showed up early and made the second half of the session a bit unpleasant. Drinkable, but definitely not very good in my opinion.

Flavors: Floral, Mineral, Roasted, Sweet

Preparation
6 g 3 OZ / 100 ML
BigDaddy

I’v e had their nonpareil also and it is a step above. The generic is just not quite there.

Matu

Good to know – I’ll keep that in mind should I find myself ordering from them again.

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68

I had relatively high expectations for this top grade TGY from DTH. However, the smell in the bag does not produce much fragrance and the taste was definitely lacking as well.
It was a nice emerald color and the leaves unfolded well when steeped but the flavor was very light….. 3 infusions and just a hint of mineral a little sweet on the tip of the tounge but not much beyond that.

Flavors: Mineral, Sweet, warm grass

Preparation
5 g 8 OZ / 236 ML

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60

Very light flavors and almost no smell out of the bag for this tea.
3 steeps, light mineral flavor , surprising hint of roast, and a nice fresh mist taste that I wish was more pronounced.

All 3 steeps were quite light on flavor.

This review is for the premium grade.

Flavors: Mineral, Rainforest, Roasted

Preparation
175 °F / 79 °C 3 min, 30 sec 5 g 8 OZ / 236 ML

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70

This is the regular grade dong ding offered by DTH. The smell out of the bag is mild, faint hints of roast.

The tea brews up and the aromatics of the heavier roast set in. Flavor wise the tea is balanced with a nice caramel, roast flavor and light mineral taste. Surprisingly good for the lowest grade of dong ding.

Flavors: Caramel, Cinnamon, Mineral

Preparation
175 °F / 79 °C 3 min, 0 sec

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66

Not the best Bai Mu Dan I have tasted. It is 85% brown leaves 15% green, with a few silver needles.
The taste is soft and creamy but not a lot of depth for “Supreme”.
Still an enjoyable white tea, but far from top grade.

Flavors: Cream, Floral

Preparation
175 °F / 79 °C 1 min, 45 sec 3 tsp 8 OZ / 236 ML

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This is my first experience with Da Hong Pao and I thought the taste profile of this tea was good but didn’t amaze me. I enjoyed 3 steeps out of this tea.
Notes: smoky, sweet, mineral, cinnamon and yeast fla flavor notes

Flavors: Cinnamon, Mineral, Smoke, Sweet, Yeast

Preparation
2 g 8 OZ / 236 ML

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71

I want to state that this cake contained some very random finds, such as corn kernels and some sort of crumbling red stone. Yet I still kept and tasted the tea. While it has some nice large leaves and silver tips it’s also very easy to split the cake and it bares a soft wood scent.

In terms of taste it’s subtle but pleasurable enough. Soft, sweet floral highlights mixed with dry, sour wood and a touch of stone fruit.

It quickly runs out of flavour though and is suited to every day drinking. While it may not be special at least it’s drinkable, even if it does come with some surprises.

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94

The Taiwanese love a good tea competition dont they.

So glad I tried this one blind as I do often wonder if my taste gets swayed by slapping a gold star on a tin of tea, but apparently it doesnt, as I gave this one an award without knowing what it was.

I found it dark-green fresh (a bit like cooked spinach) & with a fruitiness thats a bit like cherry, or something. Anyway, it totally works, coming together to form a really refreshing drink. Even the smell coming across the room is a good one, you just can tell.

Nice pungency coming from the steeped leaf in the gaiwan, again, dark leaf, nuts & cherries. some straight sugar taste as well.

Really clear soup, not bags of flavour but there is just something about it thats right.
It isnt fruity like a really fruity tea, its still a green oolong, but there is just enough sweetness & the flavour is good. Refreshing and makes you feel good to drink it…

I defo think this is worth it, and am now very interested to try their other award winners, as in my limited experience when there are a selection of competition grade oolong about, the gold one does do something special compared to the 2nd & 3rd prize, and I would be interested to see if that trend continues in Dragon Tea House, even if Im presuming its likely to be a very subtle difference if the teas are from the same company or competition/area.

Edit* Just checked and the other award winners are dong ding, not Shan Lin Xi.. oh well :) its a 2016 from Nantou, I’m going to have a google to see who won the 1st prize & try some of that one :)

Flavors: Cherry, Nuts, Spinach, Sugar

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50

This is a weird one. Isnt good but if you let it cool down a lot it sweetens and becomes something ok but still meh.

Its just a bit weak in its strength. I can get a bit of fruity aroma, some honey sweetness, a bit salty, slightly thick. but its all a bit jumbled up and lost in the background behind the Dan Cong oily bitterness, which is also not that strong tbh. .

The best Dan Cong I have had have been the ones that are so pungent that flash steeping is necessary & any oversteeping can ruin them, but once brewed quickly & correctly there is an explosion of (insert whichever amazing taste & aroma you have brewed) that just takes it from being ‘tea’ to being ‘wtf-tea’.

This one doesnt really have that. You just sorta steep it and leave it to cool down and its ok but not great. Sorta bitter & salty without any strong aroma or taste to lift you out.

Its actually a lot more expensive than other vendors who sell decent Feng Huang too. Meh, not very good.

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83

Interesting thing about my reviews which I noticed since the latest blind test, is that once I know what a tea is I shift into comparing it to others I have tasted, rather than just scoring it by itself…

This is quite nice if you are into these roasty wuyi yancha – slightly nutty woodsy savoury. Hint of smoke in the roast, a bit mineral, usual Iron Arhat stuff. Tastes like drinking a recently put out forest fire

What I found about this one is that its less thick & smoothly rich like chocolate , but more coffee-like, like the raw bean of coffee or an espresso, slightly bitter & sharp but in a nice way. Aroma is good, Its a strong tasting one. Slightly rough perhaps, less of the subtle florals or fruits, but more of the ‘GIMME SOME COFFEE’ morning vibes.

This is in no way a bad thing if you want something with a bit of punch, Qi is nice, ive had four steeps and im pretty buzzy but not jittery.

Price in the medium range, £15/$20/100g and defo worth trying out if you like roasted tea that wants to be coffee.

Flavors: Burnt, Mineral, Nutty, Roasted, Salt, Smoke, Wood

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75

Good white tea, but I like the loose leaf better.

Flavors: Flowers

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