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Da Hong Pao

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DESCRIPTION

We’ve finally found a Da Hong Pao that we feel is worthy of this storied variety’s famous name! This is an attractive tea with greenish black leaves and red-brown leaf edges. It infuses to an orange-red liquor. In the cup it has a sweet, floral aroma with caramelized notes that develop when the sap in the leaves is exposed to direct heat. This is a complex and multidimensional tea that evolves through several infusions. The texture in the mouth is substantial and there’s a sweet, lingering finish. Da Hong Pao (sometimes known in English as Big Red Robe) is the most famous of all the 100+ yan cha varieties, and we’re proud of our selection. Try it and we think you’ll agree, this legendary tea is like a tea tour of Wu Yi Shan in a cup, as you can discover flavors, aroma, and intriguing complexities of many individual yan cha varieties in this single extraordinary tea.

GROWING REGION

Fujian, China: Fujian is a coastal province in southeastern China where the finest oolong, white, and jasmine teas are produced. According to the written record, teas have been produced there for well over 1,600 years. Growers currently produce five different categories of tea, most of which originated in the province.

BREWING SUGGESTIONS

Like all Wuyi Oolongs, they are meant to be a hearty straight forward sort of tea. In Wuyi Shan, the local folks uses a LOT of leaves (almost a full Gaiwan full of leaves) and do quick steeping with boiling water. We would suggest that you start with a smaller amount, but certainly use a bit more than you usually do if you are eyeballing the amount of leaves. We would also suggest using a bit more temperature infusion if you do use a lot of leaves. For a more classic brew, use a Gaiwan (steeping cup). Allow approximately 5-6 grams of leaves and infuse with near-boiling water for 2-3 minutes. Re-steep several times, gradually increasing infusion time. Or, for the most rewarding and traditional experience, brew it in an yi xing teapot. Always adjust quantity of leaves, infusion time, and water temperature according to your personal preferences. Also try sipping after the infused tea has cooled down a bit so that you can enjoy its fullest potential.

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