Thanks for the support and glad you're enjoying the videos :) One of our aims is to try and make the topic of "TEA" fun and approachable for all, and we hope the videos we produce reflect that. I'll admit, sometimes I fall into the trap of over-analysis and need to remind myself to remember to have fun, because in the end, as serious as we take this topic, when you step back, it's just tea.

Well put

We're currently out of the DHP blend, not sure if we'll be getting more in. In the meantime though, we do have a single cultivar Big Red Robe currently available www.teaangle.com/collections/oolong-tea/products/big-red-robe-aka-da-hong-pao-rock-oolong

If you're looking for Oolongs on the darker side, Rock Oolongs are the way to go. There are quite a few varieties out there, each with their own unique characteristics. That combined with different roast levels from different producers makes this an interesting category of tea to explore

@@teaangle Ok like which few give me some to look at or recommended trying ones?

@@PastorErickDMarquez I'd say start with a Shui Xian (aka Water Sprite or Narcissus), Rou Gui or Da Hong Pao, though the name Da Hong Pao can be tricky because, as our videos have mentioned, they could be referring to a variety of teas. But the other two I've mentioned should be a good place to start

​@@teaangle Thank you. Do ya sell them

@@PastorErickDMarquez Yes we do, you can check out our Rock tea range here www.teaangle.com/collections/northern-fu-jian/flavour_minerals

Life's been getting in the way a bit this year and we haven't had the time and energy to put into new video content. That being said, things will be changing and we hope to get back into it and start creating more tea-related content soon :)

Tough question, that's almost like asking, what's the best tea? If you're using the general definition of Da Hong Pao, where it's referring to Wuyi Rock Teas from the Wuyi Mountains, made in the traditional ways, then some of the most popular ones are Rou Gui and Shui Xian. Personally, I like the fruitiness of Qi Lan and, we've been getting some great feedback on Que She as well. I know I've mentioned a few teas there but they would be great ones to try and explore and decide which ones are your favourites :)

Thank you

Too late, already tumbling down that hole :p I wasn't saying fruity Yan Cha was unique but was more saying that before this, we hadn't really come across fruity "Da Hong Pao" and was trying to make the distinction between DHP and other, single cultivar Yan Cha (Rou Gui, Qi Lan, Shui Xian etc). Although the term Da Hong Pao is often used by producers to describe any traditionally made Yan Cha, I find that quite confusing as there's this other thing called Pin Pei Da Hong Pao, and so was trying to make the distinction in the video. I mean, besides trying to market tea under a "famous" name like DHP, why not just sell teas under their cultivar name instead of saying that both single cultivar yan cha and blended yan cha can be called Da Hong Pao? 🤔

@@teaangle I see your point regarding the fruitiness. But still your video confuses people more than anything. The people in wuyishan have subsumed 100+ cultivars under the name of da hong pao. There are ample resources like babelcarp to find out a little bit. And you can find these cultivars you mentioned and more like Shui jin Gui, Bai Rui Xiang, Fou Shou, Ai Jiao online if you search for yancha online. F Sure 99% is crap but you gotta pay your way to a palate and carefully sample strategically. You know like scoping out the competition. From a teaseller i expect a bit more research than was evident in this video. Unless this more of a hobby for you two i find i want to give you a chance to learn more about it. I really like the DHP description from babelcarp, a chinese tea term dictionary: "da hong pao (Da4 Hong2 Pao2) = a Wuyishan oolong, literally Big Red Robe (大红袍 or 大紅袍), canonically one of the rarest of all teas, grown from several shrubs on a cliff and fairly heavily oxidized and roasted. By extension, DHP can also mean any tea supposedly made from that cultivar, even a Taiwan-style oolong made from bushes grown in Thailand." Da Hong Pao is not a protected name like puerh or champagne. I can grow tea in my backyard and call it DHP. As a reference tool i can highly recommend babelcarp. It's a great resource and helps decipher all the chinese tea names. I don't even speak chinese so i'm just a laowai talking out of his ass. But so are you i suspect XD. If you want to read up a bit about yancha i find the global tea hut magazine informative. They have done two issues, freely available as pdfs on their website on yancha. They take the spiritual side of tea very seriously but also do serious research. Right now i am sipping on a Rougui from the Rui Quan Tea Factory in Wuyishan. Mr. Huang Sheng Lian made this tea. He is 12th generation teamaker. If you want to read about him: archive.globalteahut.org/docs/pdf_articles/2015-06/2015-06-a032.pdf Regarding the Pin Pei DHP you should stop taking the names for granted and judge the tea based on what ends up in the cup. In the end all Pin Pei means is blend according to babelcarp. Which makes sense, since, as you discovered, almost all DHP is blended. Mostly Shui Xian and Rougui but it can be anything. And now the last confusing thing for today if you want to taste tea from clones from some of the mother plants. That is possible. They cloned two of them some time ago. But you gotta search for the single cultivar names: Qi Dan and Bei Dou. Bei Dou is the bomb, well at least the one i tried from essence of tea. Not cheap mind you. But for what you get it's reasonable i feel.

@@kongengorm3360 In the end, we do pay more attention to whats in the final cup over the name of the tea, especially when its something like Dahongpao or Yan Cha where things can get complicated. The purpose of this video in the end wasn't meant to be an in-depth dive into the topic but more just recounting a story of our own recent experiences. We did do a more researched, deep dive into Dahongpao in a previous video and I didn't want to repeat too much of it in this video kzfaq.info/get/bejne/eMqGiJupqsnVqGg.html That being said, there's still much more for us to learn and experience, not just when it comes to Dahongpao and Yan Cha but other teas as well, and our videos are really a documentation of our tea journey so far, with hopefully, the occasional interesting insight or in-depth researched idea. Thanks for keeping us honest :)