Master Wu’s tea garden, Wu Yi Mountain, Fujian Province, China
HARVEST TIME AND PROCESSING
Harvested in May 2018.
4 leaves are picked together, partially oxidised and then gently roasted over high heat. The roasting is done twice.
Known as the Big Red Robe, this Wuyi tea comes from the legendary Da Hong Pao cultivar, grown in the Wuyi Mountains that are located in the North-West of Fujian Province, China. Da Hong Pao is one of the most celebrated teas in China and is much sought after in China as well as abroad; small batches of the three-remaining original Da Hong Pao plants from the Ming dynasty can be seen sold at auctions for breath-taking prices.
A clear red-orange infusion gives a warm and woody aroma. Our Da Hong Pao has a very well-balanced taste with floral and woody notes and a nice mineral character. This is a full bodied and robust tea, yet it feels smooth on the palate with a slight bitter edge.
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.