Wuyi Rock Oolong Tea Award-winning Big Red Robe Da Hong Pao
Wuyi rock oolong, Yan Cha in Chinese, is produced in the Wuyi mountain prefecture of Fujian province, China. The Wuyi mountain area has been listed as a UNESCO World Heritage Site for its abundance of species and rich history. Wuyi rock oolong tea is so named because of its geographic characteristics, and almost all of its rocky cliffs grow tea. The locals call the historical core producing area as Zhen Yan 正岩, meaning the true rocks/cliffs, to distinguish from other areas that produce more inferior rock oolong teas.
Da Hong Pao, meaning Big Red Robe in Chinese, is the post child of Wuyi rock tea. The mother bushes are grown at the cliff of the Nine Dragon Rock that surrounded by the stone barrier to preserve these six bushes by the government. Nowadays the majority of Da Hong Pao on the market are blended to mimic the original character of its varietal that is indigenous to the core-producing area of the Wuyi mountains. Due to the blended nature, Da Hong Pao is the most versatile Wuyi rock oolong tea on the market, with wide range of quality and taste.
This tea is made by experienced master Liu, is very floral and fruity. It has a signature flavor and fruity taste, very smooth with minerality texture, a clear liquor with a reddish hue, and a naturally sweet finish that lingers in your mouth and nose. A lovely tea that will surely expand your horizon of Wuyi rock oolong.
Each pack weighs 8.3g, a standard volume for gongfu tea brewing with tea to water ratio of 100ml.
For more details on the tea's origin, glory and history, please read the blog here.
Origin: Wuyi Mountains, Fujian province, China
Harvest: May 2022, moderately roasting complete in Oct 2022
Caffeine level: Medium
Has a hint of cocoa bean, a slight fruitiness reminiscent of dates and raisins, creamy texture, and a lingering aftertaste.
Grandpa Style Steeping Guide
210oF, 4g (2 tbsp) for 6oz of spring/filtered water, adjust to taste, 0.5 minute, 6 steepings. We advise against the use of tap water as well as purified water.
Gongfu brewing guide:
It is recommend to use the Gongfu brewing method in order to get the most out of the tea.
Use a gaiwan or Yixing clay pot to enhance the aroma and taste, use one pao of 8.3g dry leaves for 100 ml (3.4 oz) of water. When using gongfu brewing method, it is essential to warm up the brewing vessel so that the water temperature will not drop significantly before brewing and also rinse the tea before the first brewing. The recommended brewing time is 10s,10s,15s,15s, 20s. You may add 5 or 10 seconds steeping time for each subsequent infusion.
Please click here for more detailed Gongfu brewing instructions.