Wild Da Hong Pao from Wu Yi Shan * Rock Oolong Tea * Spring 2018

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Anise, Apricot, Banana, Butter, Camphor, Caramel, Chocolate, Floral, Fruity, Green Apple, Mineral, Mushrooms, Nuts, Osmanthus, Roast nuts, Roasted, Rose, Dark Chocolate, Honey, Nutty, Roasted nuts
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
200 °F / 93 °C 0 min, 15 sec 5 g 3 oz / 100 ml

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94
482 tasting notes

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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87
89 tasting notes

Lovely Da Hong Pao
YS Paos are outstanding

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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98
312 tasting notes

Good Da Hong Pao. Wonderful nutty and chocolate aroma. Nutty, comforting, bold taste. Almost like dark fudge with nuts with a lasting finish, light astringency. I really enjoyed this sample.

Flavors: Dark Chocolate, Fruity, Honey, Nutty, Roasted, Roasted nuts

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML

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