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“It is our twenty-sixth wedding anniversary today and to celebrate I wanted to…do what we do most Friday nights and get Chinese take out! LOL! i guess I am pretty low maintenance! At least, I...” Read full tasting note
“I was kind of nervous about this tea, because, if you’ve read my bio you’d know that I don’t really care much for red robe Oolong teas, but I decided to break out of my comfort zone in a big way...” Read full tasting note
“Monday morning tea success! And much needed too! My office Bigwig will soon be arriving. You know the type, right? The Bigwig lives in a totally different state and has no idea how to do your...” Read full tasting note
“When teas are fired over three hundred degrees, the Maillard reaction occurs… and what that simply means is that there will be nutty and sweet undertones which will make your life that much better.” Read full tasting note
An exquisite example of the more traditional, darker style oolong. After the leaves are harvested, they are twisted and allowed to oxidize much longer. The darker tea tastes of more heavily cooked sugars and fruits like molasses and roasted peaches. This Da Hong Pao retains a vibrant fruit flavor through the smokey tastes of charcoal firing.
Since 1983 Harney & Sons has been the source for fine teas. We travel the globe to find the best teas and accept only the exceptional. We put our years of experience to work to bring you the best Single-Estate teas, and blends beyond compare.
This is an interesting oolong. I’m not great with matching the names, so I didn’t realize this was also called the Red Robe, which I do like. It’s nice. The liquor is a beautiful reddish brown and the tea is robust. It’s definitely a roasted tea, nutty tasting, quite strong for an oolong. It has a sweetness to it that’s hard to pinpoint. 195/3 min.
Finally digging into the Oolong that I got from my Select membership. I warmed up my tea cup and also did a quick brew before dumping it. I left my tea at the bottom of my cup cause I wanted to watch it grow and I’m super happy with the tea. I didn’t add too many tea leaves to my cup so it’s pretty subtle but I like the soft roasted hints and the slight sweet tones. I think I need to add more tea leaves to get that smoky flavor.
I just bought this last week. I gave it a higher score. I love the Fujian teas.
I bought their Da Hong Pao and liked it alot, but I’d have to really think about this tea before I posted a review. I’d probably give it an 80 to 85. :))
The Wuyi Cassia is real nice….
It’s always hard to score these teas! I just move it somewhere that seems sort of positive and apparently, it’s semi-low. Odd. But I agree, it deserves a bit higher of a score than the one I gave it. I’m just a rookie when it comes to scoring.
I usually get 4 good steeps from a decent Da Hong Pao. Try it with this tea, it seems to work pretty well. The second and third cups are always the best. :)
Sweet, slightly peachy taste. Golden liquor. Although I’m not a normal fan of oolongs, I quite like this one.
*It has been a little hard to give proper reviews to the teas I’ve been tasting lately, so temporarily I’ll give quick notes instead of my fully detailed ones. In a month or so I’ll go back to my previous format and revisit all of these quick notes.
Anyways, this tea is delicious. Previous Da Hong Pao’s I’ve tasted tend to go on the overly toasty flavor, but not this one. This one is lightly smoky, with hints of dried fruit, and a really subtle mineral tingling sensation in the mouth. My go to Da Hong Pao, especially for the price.
The first thing I noticed about this tea was the deeply nutty aroma. The aroma continues upon sipping, but it just noticeably toastier. I also taste a bit of lychee and peach flavors—both weak, but contributing sweetness. It was a very round taste that builds in your mouth with a lasting finish. I definitely like it, but think that it would suit a cool fall or winter day better than a hot summer day like today. Even so I’l going to have another cup!
