This tea is my favorite dark roasted oolong. I had an earlier batch from YunnanSourcing.cn.
Superb dark roasted and aged Wu Yi oolong.
09/11/2022
3.5 g in 125 g small Yi Xing pot for dark roasted oolong.
Wash: thin
First infusion: bitter and weak.
Second infusion: tea needs to open up more. S
...Read MoreRead more about This tea is my favorite dark roastedlight floral, fruity, rich, robust, a hint of smoke, nutty, roasted chestnut, sweetness, aromatic.
Third infusion: a little oak? Smooth, roasted, tartness, baked apple, creamy, some sheng jin, astringency very contained, hui gan, stone fruit, mellow, probably mineral.
Fourth infusion: pushing the steeping time a little bit. Tea is beginning to weaken. No new flavor notes.
I should probably try this with a little more leaf: the pot filled halfway, as the old rule for dark oolongs has it.
04/06/2024
About half a pot of leaf or a bit less in my new purple Zi Ni pot from Yunnan Sourcing.
5s rinse discard.
First pot is as usual not very good to drink: thin and a little bitter. Discard.
Second pot. The tea is deeply roasted, robust, nutty, only the slightest hints of floral and fruit. A little stone fruit and mineral notes; some vegetal flavor. The tea still needs to open up more.
This pot has a very tight-sealing lid, and does not pour when you cover the hole on the lid.
Third pot. The roasting has given the tea a slightly smoky, toast flavor. It seems to have covered up some of the more subtile floral notes. This may be the same batch of tea I had from YunnanSourcing.cn in the past, just more aged. It has a sweet, full, roasted flavor with hints of caramel, but floral notes are pretty much gone.
[Or maybe my palate has been “ruined” for oolong by drinking wonderful Taiwan-aged sheng pu’er. However, this Da Hong Pao is very warming and relaxing, and the fruity notes seem to come in the aftertaste.] Read LessRead less about This tea is my favorite dark roasted