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I was reminded today of why Wuyi rock oolong are among my favorite types of tea. The good ones are like an agitation antidote. Not that I’m making any medical claims but there is a pronounced relaxation that comes with sipping some fine yancha.

This is a mix of ‘wild’ spring and autumn material and probably the least oxidized of any rock oolong I’ve had. I’m glad I inspected the leaf before brewing at my standard boiling or just below for these teas and decided to go with 200F. The spent material does reveal larger green leaves mixed with smaller leaves bruised purple-red.

Off the bat I was intrigued by the dry leaf smell with its caramel, nuts, and chocolate notes. An unwanted note came out in the warmed leaf, from the roast, something like decaying particle board. The roast aroma overpowered chocolate and florals in the rinse. Once I took the first sip, that all quickly left my impression bank.

There’s something about this tea. Its thickness, the way it moves in the mouth, less of direct tastes and more of active, fleeting impressions. Both an astringency and friendly bitterness that move in the same way. It dances. A ballet of sorts with some kind of chocolate and floral theme that sticks with me and has movements both bright and dark.

It takes a few steeps for the tea to show its true nature. These are the kind of rock oolong I appreciate the most compared to those that bare themselves fully from the first or second steep. Fourth steep in and all troubles wash away. Calgon is bullshit. I don’t want to be taken away; I want to be here and happy with this moment. And that I am. Warmed, relaxed from head to toe, wondering what all that internal fuss was about. Now here I sit clear of mind, questioning whether I wanted the leaf to give more and answering myself only with “Who cares?”

Thank you, Kawaii433.

Flavors: Anise, Apricot, Banana, Butter, Camphor, Caramel, Chocolate, Floral, Fruity, Green Apple, Mineral, Mushrooms, Nuts, Osmanthus, Roast Nuts, Roasted, Rose

Preparation
200 °F / 93 °C 0 min, 15 sec 4 g 3 OZ / 100 ML
Kittenna

Decaying particle board, eh? Aside from that, this all sounds lovely. I also love this type of oolong.

Kawaii433

You’re very welcome, Derk. It’s my favorite Da Hong Pao to date. :D It’s so great to hear your thoughts on it. (lol @Calgon Love your writing.)

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Comments

Kittenna

Decaying particle board, eh? Aside from that, this all sounds lovely. I also love this type of oolong.

Kawaii433

You’re very welcome, Derk. It’s my favorite Da Hong Pao to date. :D It’s so great to hear your thoughts on it. (lol @Calgon Love your writing.)

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This place, like the rest of the internet, is dead and overrun with bots. Yet I persist.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, and Nepal. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possesses off flavor/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s puerh, I likely think it needs more age.

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Sonoma County, California, USA

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