Among modern tea makers dahongpao, rather than referring to a very exclusive tea from a specific set of bushes in the Wuyi preserve, is usually a sort of house blend which the producers feel is representative of their house style. (Well, unless you notice the tea costs more than your mortgage for a gram or two.)
According to their website, the @white2tea dahongpao is a Meizhan heavy blend prepared along traditional lines, medium roast and oxidation.
White2Tea dahongpao is a very good introduction to the Wuyi Yancha style, balanced and with surprisingly punchy in energy content. It will get your morning going and stoke your enthusiasm and curiousity for Rock Oolong.
According to the blurb, White2Tea requested a roasting style for this rougui that they were hoping would highlight “mineral aspects and aromas” in the tea.
And, indeed, there is very little perfume or fruit to this tea’s flavors. It is more on the savory side. There is a slight astringency, as well, that keeps things interesting. And it has flavor that keeps going for a few more steeps than is usual in a rock oolong.
No.8 rougui probably wouldn’t be my desert island rougui, but it is a super interesting tea that amplifies certain aspects of rock oolong in a fascinating manner.
If you’ve struggled with identifying the mineral character in rock oolong, here’s one that shows you exactly what that is all about.