Dragon's Breath

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Not available
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Anonimo Nonlodico
Average preparation
10 g 5 oz / 150 ml

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1 Tasting Note View all

  • “An Irish Stout version oolong. (The first time I had a Guinness, I felt let down from my expectations, maybe because I was expecting some kind of lindt chocolate bar in beercan form.) The strength...” Read full tasting note

From Hatvala

A close relative of our Red Buffalo, Dragon’s Breath is produced from the same Thanh Tam (“Qingxin”) cultivar and is subject to identical withering and oxidation processes. It is in the later stages of production, however, where the two teas differ. Whereas Red Buffalo is subjected to an intense rolling stage to create beads or balls Dragon’s Breath is only lightly rolled to maintain a leaf or bar shape.

The final character of Dragon’s Breath is created through a precise and carefully controlled drying phase as the last stage of production. The tea is dried and rested several times over a 7 to 10 day period until the desired profile is achieved.

Dragon’s Breath produces a golden amber tea with very good body, a gentle honey sweetness and flavours that encompass toasted rice, caramel and lightly smoked charcoal. The flavours of the tea are very intense during the initial steepings and we recommend that the leaves are enjoyed and re-used three times.

About Hatvala View company

Company description not available.

1 Tasting Note

18 tasting notes

An Irish Stout version oolong. (The first time I had a Guinness, I felt let down from my expectations, maybe because I was expecting some kind of lindt chocolate bar in beercan form.) The strength of the flavors, bless oolong processing, doesn’t let you down. The roast gives it a pronounced estery bourbon smell that you could like or hate depending on how much you’re into whiskey. My throat finds it slightly disagreeable, but after all, there are yunnan black teas with this kind of bourbon character. The smell in the cup is of chocolate. The base taste o the palate is all the things in the Red Buffalo, turned darker a notch — the peach tartness, the vetiver, the honey/nectar sweetness, the roasted greens. You can tell the material was strong and the separation of flavors, the length and distinctness of the aftertaste, as about on par with the Red Buffalo. Despite the family resemblance the heavy roast makes it quite its own kind of tea. I can’t steep this too astringent for my tastes – the bourbon aspects need some bitterness. With astringency comes a stronger spice element than the Red Buffalo. Longevity is about what the company description says — it could go for up to 5 steeps if you kept the temperature/time low and the leaves high.

It really bombed my stomach, though.

Preparation
10 g 5 OZ / 150 ML

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