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

Measured comparison of Da Hong Pao Wuyi Rock Oolong and Shizuoka First-Flush Sencha
	Da Hong Pao Wuyi Rock Oolong	Shizuoka First-Flush Sencha
Caffeine	55 mg	50 mg
Serving	4 oz cup (120 ml)	8 oz cup
Strength (per 100 ml)	45.8 mg	21.1 mg
Acidity	Low	Low
Category	Oolong	Green
Origin	Wuyi Mountains, Fujian, China	Shizuoka, Japan
Best for	Gongfu	Teapot & mug
Water	98°C	75°C
With milk	Either way	Either way
Tastes of	Mineral, Charred Plum, Orchid	Fresh Cut Grass, Young Greens, Sea 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 startToo close to call
Both land at roughly the same dose — 55 mg against 50 mg.
Drinking it after sixToo close to call
Lower caffeine wins here, and at a five-hour half-life the gap matters more than it looks.
A sensitive stomachToo close to call
Da Hong Pao Wuyi Rock Oolong is low acidity; Shizuoka First-Flush Sencha is low. Acidity is only part of why a drink provokes reflux, but it is the part you can choose.
Taking it with milkToo close to call
Da Hong Pao Wuyi Rock Oolong: either way. Shizuoka First-Flush Sencha: either way.
Something to sit and pay attention toDa Hong Pao Wuyi Rock Oolong
Da Hong Pao Wuyi Rock Oolong scores higher on aroma, and much of the pleasure in these drinks is retronasal.
Making it without special equipmentToo close to call
Da Hong Pao Wuyi Rock Oolong wants gongfu; Shizuoka First-Flush Sencha wants teapot & mug.

sweetnessmuch the same

acidityFirst-Flush Sencha noticeably higher

bitternessRock Oolong noticeably higher

bodyRock Oolong noticeably higher

aromaRock Oolong noticeably higher