Classic Roast Da Hong Pao Wu Yi Rock Oolong Tea * Spring 2017

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Not available
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Bulk, Loose Leaf
Caffeine
Not available
Certification
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Edit tea info Last updated by eastkyteaguy
Average preparation
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  • “So I’m new to rock oolongs and high quality oolongs in general (have had a few taiguanyins in the past but never got big into them) having spent the last 2 decades drinking black tea and getting...” Read full tasting note

From Yunnan Sourcing

This is a classic (medium-high) roasted Da Hong Pao picked in Cao Dun Village (wai yan 外岩) in May 2017. It was carefully roasted several times using charcoal and has developed a nice copper-gold colored tea soup.

The taste thick and sweet, fruity, a little roast taste that will fade over the coming months does not detract from the overall experience. Others that enjoy higher levels of roasting will really love this tea. The tea oils are pungent, aroma is good and mouth-feel is long lasting and smooth. You may find notes of corn, honey, dried longan and flowers.

A classic Da Hong Pao styled oolong that’s perfect for enjoying now or putting away for the future.

May 2017 harvest

Area: Wu Yi Mountains, Xing Zhen, Cao Dun Village

About Yunnan Sourcing View company

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1 Tasting Note

69 tasting notes

So I’m new to rock oolongs and high quality oolongs in general (have had a few taiguanyins in the past but never got big into them) having spent the last 2 decades drinking black tea and getting hooked on sheng a year ago. When I first sampled this tea, it reminded me of tree ears and smoked pine cones boiled in bong water…and not in an unpleasant manner either, just unusual. I figured it’d be a great match to a Chinese stir fry that incorporated wild mushrooms, sesame oil, and Sichuan peppercorns. I made such a meal today and paired this cha with it and I was correct. It seems that a few months have softened the roastiness and astringency of this tea. I’m left with a brothy oily umami filled cup with vegetal notes similar to braised mustard greens. Don’t think rock oolongs will become a daily drinker but on stir fry shrimp and mushroom night I know what to reach for…

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