Just because my oolong samples from Life In Teacup have now all been enjoyed does not mean I lack for other oolong samples.
I am pretty sure that the one I have from JK Tea is this one. The sample packet (never opened until today) says 2009 Spring Da Hong Pao Ban Yan. I know I’ve had Da Hong Pao before but it has been a while. JK Tea was very kind and included this sample when they sent me the purple chrysanthemum tea they gave away a while ago, and which, unfortunately, did not mix well with me.
I’ve steeped in accordance with the directions on this page, which means hotter water than I typically use for oolongs (over 209F, it says here). There’s a lot in this sample so I have enough to try it at a lower temp later. Going for my usual 15 seconds + 5 seconds in subsequent steeps in the gaiwan.
1. Tea is golden yellow. Smells a little roasty, but there’s no pungent note like some dark oolongs have (and that reminds me of darjeeling). It’s surprisingly sweet smelling and the taste is mild, sweet and not particularly toasty. The empty cup smells like caramel. :-)
2. Dark gold. There’s a note in the aroma that is like toasted rice? Otherwise, the floral notes are coming out this time. Taste is again, not toasty. A little perkier and less sweet, but still very smooth with no bitterness.
3. Dark gold again and a light floral aroma. Continues to be medium sweet and smooth, with a floral taste, and a lovely sugary note that lingers in the cup and in the aftertaste.
4. Lighter golden in color. Honey note in aroma! It makes me think of bees and pollen. :-) Some of the toastiness is coming out in the flavor this steep, but the tea is still very smooth and sweet.
5. Similar color to 4, aroma is less sweet. Flavor has begun to fade but still has a nice, floral smoothness.
I enjoyed this!
The only reason I’m not rating this higher is that there is a sort of a funky note to the tea, a weird sort of plastic-y note, which fortunately isn’t always present and isn’t strong with this tea. I recall having a similar issue with the purple chrysanthemum, though there it was much more pronounced. I’m wondering whether it has something to do with the plastic bags used for the samples? It will be interesting to try this at a lower temperature and see what difference that makes.
Flavors: Brown Sugar, Caramel, Floral, Honey, Sugar, Toasted Rice
