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Our excellent Da Hong Pao or Big Red Robe Wu Yi Rock 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. 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. A clear red-orange infusion gives a warm and woody aroma.
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.
Tea Master: Master Wu’s tea garden, Wu Yi Mountain, Fujian Province, China.
May 2018. 4 leaves are picked together, partially oxidised and then gently roasted over high heat. The roasting is done twice.
Water temperature: 100°C
Leaf to water ratio: 2g per 100ml.
Brewing time: About 5 minutes.
Tips: Adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger taste. Do not leave any water in the pot between each infusion, this is so as not to lose any precious flavour and prevents a too strong taste for the next infusion.
Recommended Water: Try to use natural mineral water.
Water temperature: 95°C (Boil water to 100°C then wait a few mins for it to cool down).
Leaf to water ratio: 8g per 100ml.
Brewing time: About 5 seconds for the first 4 infusions.
Tips: Always pre-heat your tea vessel with boiling water and discard the water before putting in the tea leaves. Do not rinse the tea leaves.
Recommended Water: Try to use natural mineral water.
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