EN
Da Hong Pao, "Big Red Robe", 2019, is a legendary Wuyi oolong. Its young age has already influenced the flavor: the tea has become softer, deeper and more delicate. Traditional rolling and repeated strong charcoal roasting ended with pressing into small tiles.
This is a pleasant everyday oolong for unhurried tea sessions, easy to brew and easy to understand from the first sip.
Characteristics
- Type: Wuyi oolong (yan cha), charcoal roasted
- Harvest: 2019
- Shape: 100 g tile, divided into rectangles of about 11 g
- Pressing: dense, separates well into plates with a knife or pick
- Infusion: bright, clean, clear, cognac-red
Aroma and Taste
Dry leaf: rich, deep, spicy and pastry-like, woody and resinous.
Infusion: restrained, soft, woody and bready, with a subtle biscuit note, spices, resins and pastry shades. The taste is clean, smooth, thick and expressively sweet.
Aftertaste: silky, enveloping and long.
Why You'll Love It
With each infusion the bouquet opens a little differently, and that is its charm. Pleasantly warming and relaxing, it suits a calm, meditative tea session.
How to Brew
Gongfu brewing (porous clay or thick-walled porcelain):
- 1 rectangle (about 11 g) per 150–200 ml of water
- water at 90–95 °C
- short infusions of 15–20 s, then add 10–15 s each time
- the tea keeps its flavor excellently through 6–8 infusions
Western-style brewing (porcelain or glass teapot):
- 1 rectangle per 1000–1500 ml of water
- water at 90–95 °C; warm the teapot with boiling water and cover with the lid
- steep for 4–6 min and pour into cups
Storage
Store in a dry place in a tightly closed container, away from foreign odors and light.