Tea
Wu Yi Rock Tea - Hui Yuan Keng - Da Hong Pao
Da Hong Pao (aka. Big Red Robe) is one of the most celebrated varietals for making Wu Yi Rock Tea. Above all, this particular Da Hong Pao is cultivated in Hui Yuan Keng 慧苑坑 which is one of the top three Zheng Yan terroir (true cliff) of the Wu protected nature reserve. Notably, hui Yuan Keng is also one the original homes to countless tea cultivars because of its unique micro-climate created by the numerous mountain cliffs, peaks and caves that provide a well-suited environment for trees to grow. ORIGIN Hui Yuan Keng, Wu Yi Mountain, Fujian Province, China HARVEST TIME AND PROCESSING One stem with 4 matured leaf buds were plucked in the late April 2019. Leaves were then carefully sun-withered, partially oxidised and then dried leaving aside for sorting. In fact, stems were removed, only the dark twisted leaves were used for the final product and these leaf buds were carefully roasted over charcoal for twice over the period of 3-month time. Above all, then the teas were stored for further resting for 1 year so that the charcoal roast is subsided and let the oxidisation of the tea reach to its right level, tea would yield sweeter character and be in harmony with the roast. TASTING NOTES Deep hints of floral and woody but also elegant and refined fragrance with a hint of woody and dark chocolate hints. What's more, the remarkably well-balanced palate reveals scents of wide flowers and the moss that grows on the rocks where this tea is cultivated with the layered mineral character due to growing in the rocky soil of the Wuyi Mountains. As a result, full-bodied and creamy texture similar to the texture after eating cashew nut. The finish is a sweet aftertaste and a silky mouth feel. Notably, sTEEP Normal Preparing: Soft water | 100°C | Leaf to water ratio: 2g per 100ml | Brewing for 1 -2 minutes Gong Fu Preparing: I would strong recommend you to use Gong Fu Cha brewing which would bring the full strength of tea. Notably, soft water | 100°C | Leaf to water ratio: 8g per 100ml - 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
About this product
Da Hong Pao (aka. Big Red Robe) is one of the most celebrated varietals for making Wu Yi Rock Tea. Above all, this particular Da Hong Pao is cultivated in Hui Yuan Keng 慧苑坑 which is one of the top three Zheng Yan terroir (true cliff) of the Wu protected nature reserve. Notably, hui Yuan Keng is also one the original homes to countless tea cultivars because of its unique micro-climate created by the numerous mountain cliffs, peaks and caves that provide a well-suited environment for trees to grow. ORIGIN Hui Yuan Keng, Wu Yi Mountain, Fujian Province, China HARVEST TIME AND PROCESSING One stem with 4 matured leaf buds were plucked in the late April 2019. Leaves were then carefully sun-withered, partially oxidised and then dried leaving aside for sorting. In fact, stems were removed, only the dark twisted leaves were used for the final product and these leaf buds were carefully roasted over charcoal for twice over the period of 3-month time. Above all, then the teas were stored for further resting for 1 year so that the charcoal roast is subsided and let the oxidisation of the tea reach to its right level, tea would yield sweeter character and be in harmony with the roast. TASTING NOTES Deep hints of floral and woody but also elegant and refined fragrance with a hint of woody and dark chocolate hints. What's more, the remarkably well-balanced palate reveals scents of wide flowers and the moss that grows on the rocks where this tea is cultivated with the layered mineral character due to growing in the rocky soil of the Wuyi Mountains. As a result, full-bodied and creamy texture similar to the texture after eating cashew nut. The finish is a sweet aftertaste and a silky mouth feel. Notably, sTEEP Normal Preparing: Soft water | 100°C | Leaf to water ratio: 2g per 100ml | Brewing for 1 -2 minutes Gong Fu Preparing: I would strong recommend you to use Gong Fu Cha brewing which would bring the full strength of tea. Notably, soft water | 100°C | Leaf to water ratio: 8g per 100ml - 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
