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365 Teas Challenge > Day 265 - Floral Aroma Da Hong Pao (Big Red Rob)

Da Hong Pao is featured enough, you may think! I undoubtedly cannot get enough of it. This one was considerably different. It even has ‘floral fragrance’ before da hong poa in its name.

Actually, I’m so glad that I did not check what this tea was before I tried it. I could not make much of it. I thought it was not as good as some recent yanchas I tried. Because it was slightly bitter than them and made me taste grape seed. As you may agree, it is not the most delicious part of a grape, and it comes with sourness and lingering unpleasant thickness. As I mentioned grape, I have to say that I could not make much sense of why this was called floral aroma. I think it could just be a marketing thing.

I found this tea in the Chinese market but also identified some international traders who sell this floral DHP. They have one thing in common, this tea should have an orchid fragrance. I am sorry that my version did not offer any floral notes and I did not think even for a second that this would be a type of DHP. If I had not finished my sample, it could have been helpful to compare this tea with a regular DHP from the same trader. Argghhh.

Do you have any experience with floral DHP? If so, please comment below!

Tea Profile:

Type: Oolong

Origin: Wuyi, Fujian

Harvest time: 2019

Leaf colour: Dark brown with red edges

Liquor colour: Dark yellow/orange

Tea aroma: Roasty and woody

Tea taste: Fruity with some astringency

Steeping/brewing: Place 6 g of this tea in a teapot or gaiwan and add about 100 ml water at around 95°C. Rinse after 5 sec. Steep for 15 seconds for the second time and increase the consecutive steeping time by 10 seconds each time. You can steep this tea up to six or seven times.

Shelf life: Up to three years

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