Master Chen’s tea garden, Inner area of Wu Yi Mountain, Fujian Province, China
HARVEST TIME AND PROCESSING
Harvested in May 2016. 3-4 leaves are picked together and partially oxidised and gently roasted with medium heat for twice.
Da Hong Pao is one of the four mains varietals in Wu Yi Mountains, also is the most famous oolongs in China. Our Da Hong Pao is growing in Hui Yuan Keng 慧苑 which is one of the top three Zheng Yan regions (or inner area) of Wu Yi Mountains. Hui Yuan Keng is also one the original home to countless tea cultivars because of its unique microclimate created by the numerus of mountain cliff, peaks and caves providing perfect environment for trees to grow.
Deep, sweet, warm aroma with a hint of woody and dark chocolate notes. The remarkably well-balanced taste reveals scents of wide flowers, moss that grows on the rocks with the layered mineral character due to growing in the rocky soil of the Wuyi Mountains. Finishing with bittersweet aftertaste and silky mouth feel.
Common brewing method:
Water temperate: 100°C
Leaf to water ratio: 2g per 100ml
Brewing time: about 3 minutes
Tips: adjust the leaf to water ratio if you prefer to shorten the infusion time or for a lighter and/or stronger taste. Do not leave any water in the pot between each brew, so as not to lose the precious flavour and taste of the tea and preventing from too strong taste for the next brew.
Gong Fu Brewing Method:
Water Temperate: 100°C
Leaf to water ratio: 8g per 100ml
Brewing time: about 5 seconds for the first 3 infusions, and increasing the infusion time for each subsequent brewing.
Tips: make sure you pre-heat your tea vessel with boiling water properly, discard water before putting tea in. You don’t have to rinse the leave for a fine tea, but if you do decide to rinse the leave, please make sure do it swiftly so as not to lose the precious flavour and taste of tea.