Big Red Robe Supreme Oolong Tea
The Origin Story
The most famous of all Wuyi oolong teas, and a proven favourite with our customers. This year's Big Red Robe Supreme is a very high grade oolong tea with a delicioud rich and complex flavour or roasted nuts and dark chocolate.
Fujian is home to some of the world's best oolongs, white and black teas
Amongst the most prized teas in china from ancient trees that thrive in the mineral rich soil; our Wuyi range is made by families who have honed the complex stages of product over generations.
CultivarDa Hong Pao
PickedSpring or Autumn
Engage Your Senses
Long, crisply dried, variegated twists of dark black tea leaves
Provocatively combining musky, peachy richness and deep mineral complexities
In the Cup
Clear hazel-brown tea infusion with deep, dark green gently unravelling leaves
A delicious oolong tea with an intense sappy persistence and depth, with a perfumed, honeysuckle finish
Make the Perfect Cup of Big Red Robe Supreme
Big Red Robe Supreme Oolong Tea
Oolong teas on the tip of the taste buds on first experience didn't draw me fully into its flavour, most reminded me on first smelling of a grassy aroma that comes with vegetables, and this is what was finding its way onto my taste buds. But I heard it takes more than one cup of oolong tea to adjust one's palate into sensing beyond the grassy like zone. So here are my findings after experimenting with the teas and trying to explore its tastes. I'd first like to note that this is one of those teas that are most sought-after and here I get the chance to experience its taste first hand. I received this in the oolong explorer pack and I only had 10g to play with so the first try of this stuff I used a small amount which did deliver taste but wasn't to the full strength it could of been so this morning I used a large amount. I was using my little teapot (which still amazingly I haven't broken). I always wash away the first infusion of 30 seconds to breathe life into the leaves. (A little habit that has come custom in my brewing process).So then the second infusion which I call the first true infusion I left to steep for a good 3 minutes, with just under boiling water. The grassy taste that has been haunting me seems to have left me this moment in time for I am greeted to a familiar smell that reminds me of fresh roasted strong black coffee, with a tobacco-like edge. (In a rich and dark warm liquor). With the first sip the taste really is hard to find a description for, it reminds me of a heavier black tea most like a Keemun, but with its own deep dark flavour that fills me with thoughts of coffee but not as overpowering, since coffee is much too strong for me that it doesn't allow me to taste anything but its overpowering strength.And the one thing all teas seem to do in the end for me be it black, white, yellow,green or oolong, is it creates a sweet aftertaste that can linger for a long time after the tea has been consumed.I did try a second infusion, but been a novice I still need to improve my other infusion times the first infusion been the one I use to rate the tea since that is where I get the most flavour. I thought I would never enjoy an oolong due to my own taste buds refusing me but I rather enjoyed this deep, dark offering.