EN
Lao Da Hong Pao (大红袍砖) is an aged "Big Red Robe" from the Wuyi nature reserve. It was picked and made using traditional technology in 2006 on a small family farm. During production the tea went through repeated rolling, deep oxidation and a strong roast, and then matured for 8 years in a family storehouse with an annual charcoal re-roast. The final pressing was in 2012.
This is a collectible tea from the category of "old" oolongs. Over the years the fire has become soft and moved from the surface into the depths, and the tea has gained complexity and new facets.
Characteristics
- Type: aged rock oolong (yan cha)
- Region: Wuyi nature reserve
- Harvest: 2006, pressed in 2012
- Shape: 100 g brick, divided into 10 rectangles of 10 g
- Leaf: large, fleshy; the brick separates easily with a knife or pick
- Infusion: clean, rich, red-amber
Aroma and Taste
Dry leaf: deep, warm, chocolatey and spicy, woody.
Infusion: austere, mature and deep, with the "rock" melody: chocolate, wood, spices, resinous notes, and touches of fruit and pastry. The taste is multifaceted, silky and robust, with a little "fire".
Aftertaste: long, velvety, opening into a noticeable sweetness.
Why You'll Love It
A wonderful rock tea for connoisseurs: powerful in flavor and presence, suited to a tea ceremony and rewarding attention to detail. It is lovely in the second half of the day and in cool weather, and opens up nicely when boiled over an open flame. Relaxing, it helps you step away from the bustle.
How to Brew
Gongfu brewing (porous clay for Wuyi oolongs or thick-walled porcelain):
- 5–6 g of tea per 100 ml of water
- water at 95 °C
- first infusions of 30–60 s to loosen the pressed tea; then 15–20 s, gradually increasing
- holds 8–10 infusions
Storage
Store in a dry place free of foreign odors, away from light and moisture.