Hmm, this one didn’t quite do it for me. It had some good qualities, but it was really kind of just a “meh” tea. The leaf smelled a little bit roasty and chestnutty, maybe a bit of autumn leaf.
The flavor started out a little bit sour, which I would attribute to the roast most likely. Also some nutty, a bit of floral as well. After the sourness went out, around the third steep, a bit of a nice mineral note came in as well, along with just a smoother feeling in the mouth. Unfortunately, just as it was getting a little bit nicer, the flavor died…like it only went for around 5 or 6 steeps. I’m thinking this one wasn’t a huge fan of the boiling water that I hit it with, so I got some roughness and a shortened session.
The flavors for this one were much “higher” than other DHP that I’ve had. I think that could be part of why this one just didn’t seem to have the depth I was hoping for from it. I don’t have a whole lot of experience with Da Hong Pao or even Wuyi oolongs, but I would consider this a lower quality DHP than the others I have tried.
Flavors: Floral, Mineral, Nutty, Roasted, Sour