Shui Xian Da Hong Pao Oolong Tea

Only my second Da Hong Pao, and if I remember correctly the first doesn’t impress too much and took a bit took get right. Maybe I’m more “capable” around tea now or maybe this particular Da Hong Pao is more user friendly…

Great aroma, touch of spice with some vanilla maybe. I like it. The taste has a roasted hint to it and some more spice. I had about 4 steeps with it staying this resilient.

Thank to Yezi Tea for the sample

“Char, Cream, Floral, Honey, Mineral, Coconut, Orchid, Vanilla”
That is what this tea is described as….
Really? The only two things of all those that I taste is char and mineral. It’s a super roasty oolong. Not a hint of honey or floral or anything else.
Definitely bummed out by this one. :/ Oh well, least it was only a sample!

This is a sample that was included with my last Yezi order. Thank you!

I am working from home today and after my wonderful experience with Mandala’s Fancy Big Red Robe I wanted to try another version today gong fu style. I think the difference between last nights teas and today’s tea is the roast level. I think I was drinking a darker roast last night that brought out more of the malt/chocolate notes. This is more of a peachy fruity flavor. What I did learn today is that I do not like the first 2-3 infusions of DHP. Once the leaves opened up I fell in love though. The bitter quasi roast flavor went away and the it became a beautiful juicy oolong which is a completely different experience than I I have ever had with a wester style DHP. More exploration is needed, but I this was a great tea to sip on this afternoon.

EDIT: Umteen infusions later I am back to the roasty side of this oolong, although a much nicer roast, not with hints of bitter. This has been a really nice experience.

Man, there is just the strongest scent of flowers coming off the brewed leaves of this tea. This is stellar. It’s backed by some nutty roasted flavors and hints of vanilla and cream.

Gongfu style brewing in a gaiwan… the first infusion tastes slightly like wood or bamboo with a creamy sweet finish. There’s a healthy dose of mineral that is more noticeable if you drink it hot. Rolling the scent a bit in a Taiwanese aroma cup, it smells just like honey. Letting the tea cool gives you a much smoother, creamier cup.

Oh my goodness, I was not prepared for this. The second steeping of this tea is SOOOOO good! The taste is of honey and a very strong taste of flowers. I’m not tasting a lot of mineral this time, other than in the finish. There are tiny hints of the sort of camphor and spice notes I’m used to in Da Hong Pao but they do not dominate the cup.

The third infusion is bringing out more mineral and char flavors, lessening on the sweet and mild ones. The fourth infusion brings out more fruity, floral and sweet qualities once again, perfectly balanced by the mineral and char tastes to give a really complex flavor.

EDIT: Over the last year this has become my very favorite Da Hong Pao and I am very pleased to continue purchasing this one. I brew this tea for very special guests in my home and they are always so impressed.

Anyone know why it’s “Shui Xian Da Hong Pao”? Is this a blend of Shui Xian and Da Hong Pao???

Quite a yummy Da Hong Pao. I have been purchasing lots of this type of tea from many different vendors and it is surprising how different they all are. This is a keeper.

From Fujian.
Dark brown strip-style leaves smell minerally and like a burnt Almond Joy candy bar if ever there was such a thing.
200F Gong Fu
immediate rinse-45"-55"-60"
Liquor has a light pearl color with a floral scent. The flavor is creamy, vanilla orchid, baked coconut husk.
Leaves open up to be forest green in color. I have never had a Da Hong Pao this mildly roasted before. It is subtle and lightly toasty not heavily roasted and coffee- like. This is a very enjoyable Oolong.

Some people sleepwalk, apparently I sleep tea order. I totally have an email confirmation for this from four days ago, but only vaguely remember ordering it. But it showed up today.

It was a quiet day at work (calm before the storm) and I shut down early and decided to Gong Fu this. Five infusions later, I love it. I can’t say it’s so very different from the Eastern Beauty from Green Terrace, but that could just be my untrained taste buds. It was all yummy and honey fruity awesomeness though. I would definitely order it again.

A classic. This tea never disappoints. It is everything that a Shui Xian should be. Complex, smooth, brisk, sweet… I wish I could say more… but, running on three hours of sleep is making writing notes hard. XP (Note to self: update this note)

I prepared this in a porcelain gaiwan and drank it from an antique European tea cup. :3

Brew photo/gif here:
http://tea-pet.tumblr.com/post/93914429548/east-meets-west