Da Hong Pao Wuyi Rock Oolong vs High-Grown English Breakfast Black Tea
Semi-oxidised rock oolong against a fully oxidised breakfast blend.
Da Hong Pao Wuyi Rock OolongHigh-Grown English Breakfast Black Tea
| Da Hong Pao Wuyi Rock Oolong | High-Grown English Breakfast Black Tea | |
|---|---|---|
| Caffeine | 55 mg | 50 mg |
| Serving | 4 oz Gongfu serving | 8 oz cup (240ml) |
| Strength (per 100 ml) | 46.6 mg | 20.8 mg |
| Acidity | Low | Moderate |
| Category | Oolong | Black |
| Origin | Wuyi Mountains, Fujian, China | Assam (India), Ceylon (Sri Lanka) & Kenya |
| Best for | Gongfu, Teapot & mug | Teapot & mug |
| Water | 98°C | 98°C |
| With milk | Either way | Takes milk well |
| Tastes of | Roasted Mineral Stone, Charred Plum, Orchid Honey | Malted Barley, Rich Oakwood, Dark Molasses |
Which one, for what
Worked out from the two records above rather than asserted, so nothing here can contradict the table.
- A hard morning startToo close to call
- Drinking it after sixToo close to call
- A sensitive stomachDa Hong Pao Wuyi Rock Oolong
- Taking it with milkHigh-Grown English Breakfast Black Tea
- Something to sit and pay attention toDa Hong Pao Wuyi Rock Oolong
- Making it without special equipmentHigh-Grown English Breakfast Black Tea
Axis by axis
Rock Oolong noticeably higher
Black Tea noticeably higher
Black Tea noticeably higher
Rock Oolong noticeably higher
Rock Oolong noticeably higher
Comparative editorial positions within this catalogue, calibrated so entries can be ranked against one another. Not laboratory measurements.
Related comparisons
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