Da Hong Pao Wuyi Rock Oolong vs Shizuoka First-Flush Sencha
Semi-oxidised against unoxidised, and what roasting does on top of that.
Da Hong Pao Wuyi Rock OolongShizuoka First-Flush Sencha
| Da Hong Pao Wuyi Rock Oolong | Shizuoka First-Flush Sencha | |
|---|---|---|
| Caffeine | 55 mg | 30 mg |
| Serving | 4 oz Gongfu serving | 8 oz cup |
| Strength (per 100 ml) | 46.6 mg | 12.7 mg |
| Acidity | Low | Low |
| Category | Oolong | Green |
| Origin | Wuyi Mountains, Fujian, China | Shizuoka, Japan |
| Best for | Gongfu, Teapot & mug | Teapot & mug |
| Water | 98°C | 75°C |
| With milk | Either way | Either way |
| Tastes of | Roasted Mineral Stone, Charred Plum, Orchid Honey | Fresh Cut Grass, Edamame, Ocean Breeze |
Which one, for what
Worked out from the two records above rather than asserted, so nothing here can contradict the table.
- A hard morning startDa Hong Pao Wuyi Rock Oolong
- Drinking it after sixShizuoka First-Flush Sencha
- A sensitive stomachToo close to call
- Taking it with milkToo close to call
- Something to sit and pay attention toDa Hong Pao Wuyi Rock Oolong
- Making it without special equipmentShizuoka First-Flush Sencha
Axis by axis
much the same
First-Flush Sencha noticeably higher
Rock Oolong 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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