Tea
Wu Yi Rock Tea - Da Hong Pao
Our outstanding Da Hong Pao or Big Red Robe Wu Yi Rock tea comes from the legendary Da Hong Pao cultivar, cultivated in the Wuyi Mountains that are located in the North-West of Fujian Province, China. Our Da Hong Pao has a very well-balanced flavour with floral and woody notes and a nice mineral character. On the palate, this is a full bodied and robust tea, yet it feels mellow on the palate with a slight bitter edge. Above all, a clear red-orange infusion gives a warm and woody bouquet. In fact, da Hong Pao is one of the most celebrated teas in China and is much sought after in China as well as abroad; small batches of the three-remaining original Da Hong Pao plants from the Ming dynasty can be seen sold at auctions for breath-taking prices. ORIGIN Tea Master: Master Wu’s tea garden, Wu Yi Mountain, Fujian Province, China. What's more, tASTING UNDERTONES A clear red-orange infusion gives a warm and woody fragrance. As a result, our Da Hong Pao has a very well-balanced palate with floral and woody hints and a nice mineral character. What's more, this is a full bodied and robust tea, yet it feels silky on the palate with a slight bitter edge. In fact, cOMMON BREWING METHOD Water temperature: 100°C Leaf to water ratio: 2g per 100ml. On the palate, brewing time: About 2-3 minutes. Tips: Adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger flavour. What's more, do not leave any water in the pot between each infusion, this is so as not to lose any precious flavour and prevents a too strong taste for the next infusion. Recommended Water: Try to use natural mineral water. Above all, gONG FU BREWING METHOD Water temperature: 100°C Leaf to water ratio: 8g per 100ml. Above all, brewing time: About 10 seconds for the first 2 infusions. - Warm all teawares with boiling water - 1st - 3rd steep: 20 seconds; 4th: 40 seconds; 5th steep: 50 seconds; 6th: 1min 10 seconds; 7th: 1min 40 seconds Recommended Water: Try to use natural mineral water.
About this product
Our outstanding Da Hong Pao or Big Red Robe Wu Yi Rock tea comes from the legendary Da Hong Pao cultivar, cultivated in the Wuyi Mountains that are located in the North-West of Fujian Province, China. Our Da Hong Pao has a very well-balanced flavour with floral and woody notes and a nice mineral character. On the palate, this is a full bodied and robust tea, yet it feels mellow on the palate with a slight bitter edge. Above all, a clear red-orange infusion gives a warm and woody bouquet. In fact, da Hong Pao is one of the most celebrated teas in China and is much sought after in China as well as abroad; small batches of the three-remaining original Da Hong Pao plants from the Ming dynasty can be seen sold at auctions for breath-taking prices. ORIGIN Tea Master: Master Wu’s tea garden, Wu Yi Mountain, Fujian Province, China. What's more, tASTING UNDERTONES A clear red-orange infusion gives a warm and woody fragrance. As a result, our Da Hong Pao has a very well-balanced palate with floral and woody hints and a nice mineral character. What's more, this is a full bodied and robust tea, yet it feels silky on the palate with a slight bitter edge. In fact, cOMMON BREWING METHOD Water temperature: 100°C Leaf to water ratio: 2g per 100ml. On the palate, brewing time: About 2-3 minutes. Tips: Adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger flavour. What's more, do not leave any water in the pot between each infusion, this is so as not to lose any precious flavour and prevents a too strong taste for the next infusion. Recommended Water: Try to use natural mineral water. Above all, gONG FU BREWING METHOD Water temperature: 100°C Leaf to water ratio: 8g per 100ml. Above all, brewing time: About 10 seconds for the first 2 infusions. - Warm all teawares with boiling water - 1st - 3rd steep: 20 seconds; 4th: 40 seconds; 5th steep: 50 seconds; 6th: 1min 10 seconds; 7th: 1min 40 seconds Recommended Water: Try to use natural mineral water.
