2012 Da Hong Pao Wuyi Rock Oolong
Da Hong Pao, or "Big Red Robe", is one of the most-famous and celebrated Wuyi rock oolongs. This tea was harvested in 2012, traditionally roasted over a charcoal fire, with the intention of producing a tea ideal for aging. This tea was made by tea master Liu, who grew up in a prominent village in Wuyi and has been making tea for over 20 years.
Six years of aging has made this tea taste very smooth and creamy, well-balanced with notes of caramel, almond, vanilla, black cherry, and apricot. A full bodied liquor, with a lingering and satisfying aftertaste. No astringency.
Origin: Wuyi Mountain region, Fujian province, China
Harvest: May 2012
Roast level: Medium roasted over charcoal fire
Grade: Premium Zhen Yan
Caffeine level: Medium
well-balanced with notes of caramel, almond, vanilla, black cherry, and apricot. A full bodied liquor, with a lingering and satisfying aftertaste. No astringency.
210oF, 6 grams ( 2 tbsp) for 6 oz of spring/filtered water, adjust to taste, 1-2 minute, 4-5 steepings. We advise against the use of tap water as well as purified water. Also suggest to use porcelain or clay teapot instead of glass tea pot.
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, usually 8 grams (3 tbsp) of 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. The recommended brewing time is 10s, 10s, 15s, 20s, 25s. You may add 5 or 10 seconds steeping time for each subsequent infusions.
Please click here for more detailed Gongfu brewing instructions.