Da Hong Pao, or “Big Red Robe” in English, is the most famous of all of the Wuyi Yancha (Wuyi rock tea). An imperial favorite during the Qing dynasty (1644-1911) Da Hong Pao oolong is still renowned throughout China for its deep, rich flavor.
Mount Wuyi is the kingdom for oolong tea. Wuyi Rock tea, also called Yancha, is divided into five catagories: Dahongpao, Mingcong, Rougui, Shuixian and Qizhong. Each of these has its own unique characteristics. Da Hong Pao is considered to be the best of the five. Our Da Hong Pao is oxidized between 40-45%. The long, twisted, medium roasted leaves are fired over a charcoal fire in the traditional manner. The initial aroma and flavor of charcoal gives way to an incredible floral aroma hinting at sweet osmanthus and stone fruit such as grilled peaches. The flavor of peach compote with a touch of dark molasses is followed by a faint astringency. The dark caramel colored liquor has a medium to heavy body.
Ingredients: Artisan Wuyi Rock Oolong tea,
Origin: Fujian Province, China
Da Hong Pao, or “Big Red Robe” in English, is the most famous of all of the Wuyi Yancha (Wuyi rock tea). An imperial favorite during the Qing dynasty (1644-1911) Da Hong Pao oolong is still renowned throughout China for its deep, rich flavor. At the height of production the six ancient Da Hong Pao mother tea trees produced only 2000 grams of tea leaves each year. Famously expensive, in 2002 20-grams of tea from the original mother trees sold for a record price of 180,000 Yuan (US$28,783.42) at the Guangdong Trade Fair. In 2006 the six original mother trees were insured for 1,800,000 Yuan and in an effort to protect them the local government decided to ban the harvest from these particular tea trees. The last 20 grams of tea produced from these tea trees was donated to the China National Museum. The six ancient Da Hong Pao mother bushes still grow in an outcropping that is located alongside a steep cliff wall in the Wuyi Shan, however, all Da Hong Pao for sale today is plucked from tea bushes that are the cultivated offspring of the reputable old tea bushes. Wuyi Rock Oolong is some of the purest tea available on world markets. This rare oolong hails from Mount Wuyi in Nanping Prefecture, Fujian up along the border of Jiangxi Province. In 1999, UNESCO listed the mountain as a World Heritage Site in part owing to its outstanding biodiversity. According to the UN, Mount Wuyi Is one of the World’s finest, intact, subtropical forests. Further complimenting the region’s reputation, Mount Wuyi is registered with the Chinese Government as a biodiversity conservation zone. The climate of the region is relatively humid due to the fact that the Mountain prevents cool air from entering the valley, and the presence of the 9 Bend River meandering through its valleys. Living within this subtropical paradise is an almost uncountable number of species of flora and fauna. Many of the plant species living on the Mountain are considered relics of a bygone age, no longer found anywhere else on the planet. The wildlife is equally as spectacular. An estimated 5000 reptile, amphibian and insect species call the protected area home. Like the plant life, many of these creatures are found nowhere else on earth. To say the region is breathtakingly pristine is an understatement.
In amongst this jewel of biodiversity grows the world famous organic rock tea.
Brewing Instructions
Water Temperature: 195-203 degrees
Water Quality: Best with Spring Water
Amount of Leaf (per 3 fl oz water): 3 rounded Tbl. (5 grams)
Steep Time: 20 seconds to 1 minute
Number of Infusions: 10
This is a great tea to enjoy light, but much better when it is well infused to full strength either in conventional or gongfu approach. Use 194°F water to begin with. If you think it is too soft or if you want more aroma, increase the temperature maximally to 203°F.
Oolong tea is best brewed gongfu style using an earthenware Yixing pot or a lidded gaiwan using a high leaf to water ratio. We recommend using 5 grams (approximately 3 rounded Tbl.) per 5 ounces of water. Bring the water to approximately 195 degrees--just below the boiling point. Put the tea into a pre-warmed pot or gaiwan and pour the water directly over the tea leaves. After about 10 seconds pour out and discard the first infusion and refill the pot. Steep for approximately 20 seconds to 1 minute. If using a pot with a mesh infuser, remove the leaves and set aside for the second infusion. If using a pot without an infuser, decant the tea into a serving pitcher or directly into the cups, but do not leave the leaves in the water. We strongly encourage our customers to use teapots with large mesh infusers to allow the leaves to fully expand in the water. The infuser can then be removed after the preferred steeping time and then re-used for subsequent infusions. Failing that, we recommend decanting the tea into a clean warm pot or serving pitcher. This tea can be infused as many as 10 times increasing temperature and steeping time with each infusion.
