EN
Da Hong Pao ("Big Red Robe") from the Wuyi mountains is a legendary Chinese oolong, prized for its rich taste and unique aroma. The infusion is full, layered and lingers on the palate.
The Wuyi mountains in Fujian province are the classic region of rock oolongs, and Da Hong Pao is considered their calling card. The tea suits those who love rich roasted notes and want many infusions from a single portion.
Characteristics
- Type: oolong
- Region: Wuyi mountains, Fujian, China
- Cultivar: Da Hong Pao
- Taste: bright, with notes of roasted nuts, cocoa, caramel and dried fruit
- Number of infusions: up to 8-10
Aroma and Taste
Dry leaf. Intense and mineral, with notes of wood and roast.
Infusion. Bright and layered, with notes of roasted nuts, cocoa, caramel and dried fruit.
Aftertaste. Long, lingering on the palate.
Why You'll Love It
The tea gives a gentle lift and supports focus, while also helping you unwind. Its rich taste makes it a good choice for an unhurried tea session and for tea ceremony.
How to Brew
- 5-7 g of tea per 100-150 ml of water
- Water temperature: 90-95 °C
- Pour off the first infusion quickly (rinse)
- Gongfu brewing with multiple short infusions of 10-20 s
- Up to 8-10 infusions
Storage
Store in a tightly closed container in a dry, dark place, away from foreign odors and moisture.