Centrally roasted, bready, buttery flavour, long-steeping rock oolong.
Da Hong Pao 大红袍
Da Hong Pao blend, harvested in 2021, from the picturesque Wuyi cliffs.
Intense, full-bodied and characterful tea. Flavour and aroma are characterised by roasted and caramelized cereal notes, over-baked buttery breadcrumbs, mineral character, with a hint of sweetness and a distinctive fruitiness.
The fruity character of the tea is enhanced with successive infusions, thanks to the character of the Jin Mu Dan and Shui Xian rock oolongs. It produces increasingly sweet flavours and aromas. This tea is made from the leaves of several tea plant varieties.
The basic characteristic of this Da Hong Pao tea is a tea from the Zheng Yan area (Shui Xian水仙). It gives it its strong body and long teasability. And Mei Zhan and Qi Lan help to give the richness of aroma and strong fragrance, with fruity and floral characters.
To make it, use soft, soft water at 95 - 98 Co with a total mineral content of up to 200 mg/liter. Use a pre-heated (150-250 ml) pot or gaiwan and about 5-7 grams of tea.
Wake up quickly and then increase the time from 10 seconds to 20-30 seconds as the infusion progresses, increasing the temperature of the water as you go.
At European tea-making rates (3 dl), use 5 grams of tea leaves per cup of hot water. Infuse the leaves and leave to steep for 2 minutes. Then strain. The tea can certainly be steeped once more in this way, the steeping time should then be 3 minutes.
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