Da Hong Pao

The classically-flamboyant 'big red robe' here mantles the mouth in smooth, gentle flavours, seeming to have received just the right degree of charcoal roasting to bring out the best in the leaves: the bright fruitiness of peach and the slight pungency of galangal make their way from the dry leaves into the cup, and leave just a hint of burnt sugar and camphor coolness in the hui gan. Those who are drawn to Wuyi Yan Cha and Da Hong Pao in particular will find it satisfying without being overwhelming; it may even convert the hitherto-unconvinced. With its balance of sweetness, acidity, and roastiness, it's just the tea to pass a summer rain with.


Wuyi Yan Cha – the tea from the rocks

Wuyi Yan Cha, aka Wuyi Rock Tea or, more properly, Cliff Tea, is an ancient oolong tea (one of the six tea categories, halfway between green and black teas). Rock tea is produced in the northern Fujian province.
Wuyi Yan Cha are complex teas. The typical mineral savour shares the field with the strength from roasting and the delicate floral and fruity hints.

  • ORIGIN:  Dashuikeng, Wuyishan, Fujian, China
  • MEANING:  Big Red Robe (da hong pao)
  • CULTIVAR:  Qi Dan
  • HARVEST TIME:  2019
  • TASTE:  Peach, galangal, burnt sugar
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 3 infusions: 45, 45, 60 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.