2010 Aged Da Hong Pao Oolong
Da Hong Pao, which literally translates to “Big Red Robe,” is one of the oldest and most famous of all oolong teas. Teas from Wuyi Mountain are often called “Yancha” (cliff tea or rock tea), and are sometimes grouped into their own subcategory of tea. Often when we talk about aged tea, few consider the aging potential of oolong teas. However, when stored and treated properly, oolong teas can very easily and relatively quickly transform into a precious treasure.
This 2010 aged Da Hong Pao has been softly charcoal roasted each year during its aging to bring out a rich and complex flavour. When smelled, the wet leaves offer up sweet minerals and a subtle plum note, accompanied by a soft roast and sweet aged aroma. True to its aroma, the first few infusions offer a depth of minerality and deliciously smooth roasted note that cradles a fleeting sour fruitiness in the finish, reminiscent of quality Ethiopian coffee. Looking deeper, one will find within its rich and dynamic flavour notes of roasted cacao, vintage brandy, and a toasted nuttiness. Soft and subtle floral undertones grow stronger in the aftertaste, making this tea an interesting evolutionary experience from steep to steep.