EN
Da Hong Pao, "Big Red Robe", is a classic rock oolong from Wuyi. It is made following the traditional oolong recipe from several local tea varieties. The leaves were picked at the edge of the Wuyi nature reserve, on Ha Yan Shan mountain, and the tea was produced at the Lao Chen Cha Chang factory, which follows ancient traditions.
The roast is strong, yet the tea keeps the subtleties of flavor and aroma. It is a respectable and elegant oolong: robust and dense, a little "brutal", yet delicate and restrained.
Characteristics
- Type: rock oolong (yan cha), strong roast
- Region: Wuyi, Ha Yan Shan mountain
- Production: Lao Chen Cha Chang factory
- Leaf: medium-sized, rolled into elongated dark brown strands
- Infusion: clean, clear, chestnut-red
Aroma and Taste
Dry leaf: thick, intense, warm, bready and spicy.
Infusion: bright and rich, with tobacco and nutty nuances, berries, caramel, chocolate and dry wood. The taste is juicy, robust, slightly silky and lightly sweet, with notes of bread crust, spices and a berry tang.
Aftertaste: thick, velvety and pleasant.
Why You'll Love It
Fans of "high fire" and strong flavor will appreciate this tea, as will anyone who simply values good tea. Gently lively, it helps you focus, then relaxes and warms. Each tea session sounds in a new key.
How to Brew
Gongfu brewing (clay for Wuyi oolongs, or thick-walled ceramics or porcelain):
- 5–6 g of tea per 100 ml of water
- water at 95 °C
- the tea brews excellently through 7–8 infusions
Storage
Store in a tightly closed container in a dry place free of foreign odors, away from light.