Today’s tea is an aged oolong – 2008 Da Hong Pao (aka Big Red Robe) from Old Ways Tea. This tea was stored in Wuyishan for 8 years, then reroasted.
I say this every time with Old Ways Teas, but I have a hard time drinking them as they are so good I want to save them as rewards to myself. When I get vendor samples I fly off with the box like I got away with murder. Many thanks, Old Ways Tea.
Leaf and Steeping Method
The leaves of the 2008 Da Hong Pao have a dry-aged scent to them, like old nutty books. I would really love to steep this tea in clay but alas, I like neutral gaiwans for reviews.
I used the 8gram packet in 100ml vessel, gongfu steeped in boiling water. The rinsed hot leaf is giving off a crazy assortment of smells – old books, licorice, and cherries.
Tasting of Old Ways Tea’s 2008 Da Hong Pao Aged Oolong
First Infusion: 2008 Da Hong Pao sips in soft at first, then wallops me with a strong flavor of rich wood bark, chocolate, and cherry blossoms. It has a soft floral cherry blossom taste that I find interestingly unique. There is a sour note, indicating some age sweat that if I used my dedicated clay teapot and a spot roast it would have been removed.
Second, Third, and Fourth Infusion: Hoot’n tarnation, what is this tea? I got sips of caramel, chocolate, cherries, cherry blossom, a richness of wood with a sweet cherry blossom floral nectar finish. Some sips have a stale old book taste, the kind of book that radiates alluring energy and potentially the power to bring back the dead. The energy of this tea packs a sledgehammer hit to the chest and make your eyes pop out, but you still hold up your chin in pride.
After tripping owl pellets for a bit, I notice this Aged Da Hong Pao has a long fruity plum aftertaste.
Fifth, Sixth, Seventh, Eighth, and Ninth Infusion: I lost track of infusions here, so an error of +/- 2 infusions as the actual amount of steeps. 2008 Da Hong Pao has gotten more on the old book and wood with minerally side. With each steeping, it gets less book and more minerals, rock sugar with a fruity aftertaste. These infusions taste clean and smooth, having lost that slight sour storage note, so it’s just clear sailing tea party time. I half want to go have a nap, the other half is busy daydreaming about computer accessories.
Comments
Old Ways Tea’s 2008 Da Hong Pao is an excellent aged tea with plenty of energy and pleasing tastes. Likely going in with a dedicated teapot would give even better results.
If you want to get into aged oolongs certainly give Old Ways Tea’s 2008 Da Hong Pao a try as it is a solid tea and easy to brew. I am debating buying some myself. This tea is only around $0.49 a gram, which is economical for an oolong with age on it.
Want older? Old Ways Tea has a 2000 and 1992 Da Hong Pao.
(tea provided for review)
