this is Da Hong Pao, a rock tea which is a type of oolong grown in the Wuyi mountains. it is a really smooth, balanced tea, probably my favorite oolong thus far. they're called "rock tea" because of the "rocky" taste that growing in the mountains creates.
Post by twetch#7453
it's quite clear that the japanese oolong is lighter (less oxidized, closer to a green) than the Da Hong Pao. the japanese oolong has almost a buttery taste, while the Da Hong Pao has a stronger "rocky" taste.
twetch#7453 5.9y
this is a Japanese oolong originating from Fukuoka, something that can be difficult to find. it quite a bit lighter than a sencha but still has a rich taste.
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this is the "King of the Jasmines", or Bai Hao Yin Zhen jasmine, a silver needle jasmine. it's more expensive than i'd ever like to admit, but the aroma alone is worth it. less complex than the Bi Tan Piao Xue but extremely balanced
i have tooooooooooooo much jasmine now
this is Jun Shan Yin Zhen, a yellow tea from the Hunan Province. yellow tea is between white and green, it's basically a more oxidized white tea. it tastes a bit sweeter than a white but is still closer to a white than a green.
this is genmaicha (玄米茶), or "puffed rice tea", a Japanese green. it's basically watered down sencha, but i'm convinced it smells like seaweed (not in a bad way). it's a way to enjoy the flavor of a high quality green tea without having to pay too much.