The Da Hong Pao Banyan Oolong Tea is undoubtedly the most famous of the Five Rock Teas that grow in the Wuyi Mountains in China's Fujian region: during the Qing Dynasty, it was even renamed King of the Teas. Even today, near the Tian Xin temple, some of the ancestral bushes of this renowned tea survive, and it remains one of the most prized and sought-after teas ever.
This is a very high quality oolong tea with an intense and very distinctive flavor profile. It is full-bodied, with a sweet, floral aftertaste that is felt in the throat before it is felt on the tongue, and which lingers on the palate for a long time.
It has a pleasant minerality, much more delicate than the classic Da Hong Pao grown on soil of totally rocky origin: in fact, the word "Banyan" refers to soil that is composed of only 50% rock, while the remaining 50% of the soil is composed of materials of different origin.
Tasting - Sight and Smell
The leaves of the Da Hong Pao Banyan Oolong Tea are large and coiled in shape, with a deep brown color and bronze hues. When infused, the leaves release intense aromas of fruit (currants), rose and cocoa, as well as more delicate notes of wet rock, roasted nuts and sweet pipe tobacco. In the cup, the liquor is amber in color and the body is enveloping and velvety. This is an extremely complex and elegant tea with a truly amazing aromatic range.
Tasting Notes
GONG FU CHA
The first infusion of Da Hong Pao Banyan Oolong Tea is characterized by very sweet notes of lychee and rose, followed by light roasted hints of nuts, such as pecan. With the second infusion, the range of flavors reveals so many nuances: there are notes of cocoa and petricore, as well as a pleasant sweet-savory contrast given by the minerality that is now more noticeable. Notes of caramel (creme brulee) and almond crunch also appear, with a surprising sweetness. The third and subsequent infusions again bring out floral hints of rose and some fruity notes of plum and cherries in spirit. The finish has hints of roasted and caramelized nuts.
TO THE WEST
The first sip of Da Hong Pao Banyan Oolong Tea opens with very sweet notes of lychee, rose and lime honey, followed by hints of sweet cocoa, caramelized almonds and nuts. The roasted notes remain very gentle and the minerality is also moderate, though clearly perceived on the palate. Hints of cherry liqueur can also be detected, before the finish turns again to floral and sweet hints of honey.
Location of origin
Wuyi Mountains, northern area of Fujian Province, China.
Production
The leaves of Da Hong Pao Banyan are long and rolled, and undergo more intense oxidation than their southern cousin Tie Guan Yin. The rock teas, or "Yancha," to which Da Hong Pao belongs are more than one: in fact, they are not just one variety of tea, but different cultivars that have in common that they grow in the Wuyi Mountains area of Fujian.
Ingredients: oolong tea.
How to prepare Da Hong Pao
To infuse the Da Hong Pao Banyan Oolong Tea we recommend using Chinese purple clay (Yixing) or porcelain accessories. Heat the teapot before using it with hot water.
For an Oriental-style infusion (gong fu cha), fill the Yixing teapot halfway with tea leaves, or the gaiwan with 5 grams of tea leaves per 150 ml of water. Heat the water to a temperature of 90°C: conduct a short rinse of the leaves and then an initial infusion of 25 seconds. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 5 seconds each time (25 - 30 - 35...).
This tea has a longevity of at least 6 infusions.
For a more classic preparation according to the Western style we recommend 3 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 3 minutes.
For a better tasting experience we suggest that you strain the tea as soon as the infusion time is over. The infusion times we suggest can be slightly modified to your liking to achieve a more or less intense taste.
We recommend storing in a cool, dry place away from direct sunlight.
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