Category: Yancha

#TodaysTea, #今天的茶, Spring, 2020; var. rougui; Wuyishan, Nanping, Fujian; oxidised, oolong process; approx. 2000m;

Infusion: 3g in 150ml for 20sec.@95-100deg. C

Opinion: This is a generic #DaHongPa from a hotel, at which I stayed, in Wuyishan: their standard “Guest room” Tea.

The dry leaf varies in size and color, and has a strong note of lemon and apricot. The wet leaf reveals a more smokey character. The pale gold liquor hits at ginger and tastes thin, creamy, spicy and vibrant. It leaves a lingering sweet and cinnamon-like aftertaste.

Surprisingly different to the aged varieties I have previously reviewed. I prefer this fresher style.

• 

• 

• 

#TodaysTea – 2016; var. a blend of localized sub-species; Wuyishan Yanshang Tea Science Research Institute, Wuyishan, Nanping, Fujian; 2-3 leaves, hand roasted;

Infusion: 5g in 150ml for 1-2min.@90-95deg. C

Dry leaf aroma: smokey with a hint of chocolate;
Wet leaf aroma: smokey, spicy, vaguely acrid;
Liquor: brown to red color with a delicate peppery, spicy aroma;
Mouthfeel: syrupy, viscous, mild minty tingle, slightly tart/sour, with an astringent finish, and drying sensation on the tongue;
Taste: earthy, mineralish, smokey, vague cinnamon hints, lingering subtle, dark, floral (orchid?) hints in the finish;

Opinion: Best drunk together with good company and conversation. Its dark and rocky experience definitely makes it not a, “solo” tea.

This tea was the first release of an experimental, traditional tea roasting process, using a blend of cultivars. Developed by the Wuyishan Yanshang Tea Research Institute, in Wuyishan, by Tea Master Liu Guoying.

In online shops this is presently selling for 60-70rmb per 10g pkt, or approx. $1.00/g.

• 

• 

• 

• 

• 

• 

#TodaysTea – Spring, 2017; var. ; Wuyishan, Nanping, Fujian; heavy oxidation, oolong process; 2000m;

Infusion: 3g in 100ml for 1-2min.@100deg.C

Dry leaf aroma: smokey, slightly acrid, tobacco;
Wet leaf aroma: ash, moderate charcoal, wood smoke;
Liquor: dark tan colour, with faint elusive scent;
Mouthfeel: watery, thin, gradually thickening viscosity, mild peppery presence, and finishes prickly (Fish bones) in the throat;
Taste: mildly malty, smoky, later lingering sweet aftertaste, with a mild retronasal floral note;

Opinion: Da Hong Pao is a mixed bag for me, some days the initial smoky nature of this tea is quite the challenge. This particular tea seems to be quite one dimensional at first but is refreshingly enjoyable, and definitely complements smoked food, and bitter beers. In truth, it is probably too old and has lost some of its character.

• 

• 

• 

• 

•