drank Da Hong Pao 大红袍 by Old Ways Tea
1650 tasting notes

2020 harvest

Wow, this has an intense taste! I imagine it as rum balls filled with a blueberry-raspberry-vanilla bean-dark chocolate liqueur. The Wuyi ‘wet rock’ character is at a good level, letting the sweet and rich aromatics take center stage. There’s a playful oaky tannic-bitter feeling that gives some extra textural taste; later, that turns more prominent along with an astringent-drying quality but still with plenty of flavor. Not until 5 or 6 steeps in do I notice a vibrant osmanthus-brown sugar-vanilla aftertaste. The tea’s a slow bloomer in that regard. Very nice blended tea that I can see aging well!

I started working on my tea tray project again. After a year on the back burner. Bunch of salvaged white oak. Looks like I can make at least 5+ trays once I rip all the pieces. Hoping to have everything sanded this weekend :)

Flavors: Ash, Astringent, Bitter, Blueberry, Brown Sugar, Dark Chocolate, Drying, Espresso, Mineral, Oak, Osmanthus, Raspberry, Rum, Sweet, Tannin, Vanilla, Wet Rocks

Preparation
Boiling 6 g 3 OZ / 100 ML
ashmanra

Sounds like an amazing project! Would love to see pics when you are done, or even work in progress ones!

derk

Maybe once I start assembling them but definitely when they’re finished!

mrmopar

Repurposing is such a good thing to do with stuff people toss. Yah, I want to see the pics too. Oak is a good wood to use.

Evol Ving Ness

Me too, please!

derk

Following our big storm a few months ago, some of the wood sat for a week in water that found its way into the garage. White oak has a great grain for my purpose. None of the wood warped and a little sanding took off the water stains. I think I’ll coat the inside of the trays with lacquer and only oil the visible wood to retain its natural modest character.

Martin Bednář

Not sure which oil are you going to use, but my father did a little experience with boiled linseed oil and it is wonderful. Not sure how it will look like on white oak though!

derk

Yup, that’s the one! I’ll test it first. But first I have to learn how to make joints!

Lexie Aleah

Ooh a tea tray project? It sounds beautiful already would love to see some pics at some point. (:

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Comments

ashmanra

Sounds like an amazing project! Would love to see pics when you are done, or even work in progress ones!

derk

Maybe once I start assembling them but definitely when they’re finished!

mrmopar

Repurposing is such a good thing to do with stuff people toss. Yah, I want to see the pics too. Oak is a good wood to use.

Evol Ving Ness

Me too, please!

derk

Following our big storm a few months ago, some of the wood sat for a week in water that found its way into the garage. White oak has a great grain for my purpose. None of the wood warped and a little sanding took off the water stains. I think I’ll coat the inside of the trays with lacquer and only oil the visible wood to retain its natural modest character.

Martin Bednář

Not sure which oil are you going to use, but my father did a little experience with boiled linseed oil and it is wonderful. Not sure how it will look like on white oak though!

derk

Yup, that’s the one! I’ll test it first. But first I have to learn how to make joints!

Lexie Aleah

Ooh a tea tray project? It sounds beautiful already would love to see some pics at some point. (:

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This place, like the rest of the internet, is dead and overrun with bots. Yet I persist.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, and Nepal. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possesses off flavor/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s puerh, I likely think it needs more age.

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Sonoma County, California, USA

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