Da Hong Pao (aka. Big Red Robe) is one of the most famous varietals for making Wu Yi Rock Tea. This particular Da Hong Pao is grown in Hui Yuan Keng 慧苑坑 which is one of the top three Zheng Yan terroir (true cliff) of the Wu protected nature reserve. Hui Yuan Keng is also one the original homes to countless tea cultivars because of its unique micro-climate created by the numerous mountain cliffs, peaks and caves that provide a perfect environment for trees to grow.
Hui Yuan Keng, Wu Yi Mountain, Fujian Province, China
HARVEST TIME AND PROCESSING
One stem with 4 matured leaves were plucked in the late April 2019. Leaves were then carefully sun-withered, partially oxidised and then dried leaving aside for sorting. Stems were removed, only the dark twisted leaves were used for the final product and these leaves were carefully roasted over charcoal for twice over the period of 3-month time. Then the teas were stored for further resting for 1 year so that the charcoal roast is subsided and let the oxidisation of the tea reach to its right level, tea would yield sweeter flavour and be in harmony with the roast.
Deep notes of floral and woody but also elegant and refined aroma with a hint of woody and dark chocolate notes. The remarkably well-balanced taste reveals scents of wide flowers and the moss that grows on the rocks where this tea is grown with the layered mineral character due to growing in the rocky soil of the Wuyi Mountains. Rich and creamy texture similar to the texture after eating cashew nut. The finish is a sweet aftertaste and a silky mouth feel.
Soft water | 100°C | Leaf to water ratio: 2g per 100ml | Brewing for 1 -2 minutes
Gong Fu Preparing:
I would strong recommend you to use Gong Fu Cha brewing which would bring the full strength of tea.
Soft water | 100°C | Leaf to water ratio: 8g per 100ml
- Warm all teawares with boiling water
- 1st - 3rd steep: 20 seconds; 4th: 40 seconds; 5th steep: 50 seconds; 6th: 1min 10 seconds; 7th: 1min 40 seconds