Tao Tea Leaf’s Da Hong Pao | Tea Review



I have been enjoying oolongs lately during the colder months, so I decided to brew this one!

Description: “This very full bodied tea has a very particular sweetness to it and is reminiscent of baked goods or molasses.”

Instructions: 3g /1½ teaspoons | 100°C (212°F) | Yixing teapot or ceramic gaiwan | 30-50 second, 10 seconds, then add 5 seconds after each steep

Review: The dry leaves were a dark brownish navy blue. It had a molasses and earthy smell followed by underlying charcoal. After a 10-second wash, the leaves were a deep chocolate brown colour and unfurled into small leaf fragments. The liquor was amber brown with a bready smell.


30 seconds – The liquor was bready, sweet, and earthy. Once cooled, the liquor had a stronger charcoal taste

15 seconds – The charcoal flavour was more forward, followed closely with earth and baked goods taste.

20 seconds – The bready and charcoal flavours were more muted, but there is a lingering floral aftertaste

25 seconds – Charcol is the predominate and the only flavour remaining

30 seconds – the flavours were very muted and I stopped infusing

Overall, I always enjoy an oolong that has a range of flavours. I was surprised by the slightly floral notes in the middle infusion. This tea warmed me up on cold winter afternoon (3.5/5 rating).

  • Type: Oolong tea
  • Origin:  China, Fujian
  • Caffeine: Unknown
  • Ingredients: Oolong tea
  • Other: Award-Winning
  • Company: Tao Tea Leaf

The question of the post: What tea do you enjoy during colder weather?

2 comments on “Tao Tea Leaf’s Da Hong Pao | Tea Review”

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