Wednesday, June 24, 2015
KEDOÇAY Big Red Robe
Leaf Appearance: small, dark and twisted
Ingredients: oolong tea
Steep time: 3 minutes
Water Temperature: 195 degrees
Preparation Method: porcelain infuser mug
Liquor: deep reddish brown
Thank goodness for Google Translate! Even though +KEDOÇAY is Turkish I'm still able to read their brewing directions and tea descriptions. The instructions for this tea were for a western style brew. When brewing it that way the result was smooth and roasty but a bit thin. I then tried it in my gaiwan which was somewhat better but I felt that I should have used more leaf. It's rare that I try brewing a tea this many different ways but I had a nagging feeling that I hadn't seen this one at its best. After trying both a gaiwan and western style brew there wasn't a ton of tea left so I decided to give it a go in my teeny tiny Petr Novak teapot. The pot fits barely 60ml when empty and I usually use about 3g of leaves. Eureka! Now this tea was finally what I wanted from a Da Hong Pao. It was minerally and almost creamy with a carmel like sweetness. This pot is not glazed and has been seasoned with yancha (mostly Huang Guan Yin) so that may have also made a difference. Cliff teas really do well with concentrated brews and this was a great reminder of that.
Big Red Robe sample provided by KEDOÇAY.