Da Hong Pao is an exceptional rock tea. The name of the tea means “big red robe” and there are many legends about the origin of it. According to a legend, the mother of a Ming dynasty emperor was cured of an illness by this tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. Da Hong Pao is by far the most famous of all rock tea. Of course can (and should) Da Hong Pao be repeatedly infused like all high-quality rock teas.
The almost inaccessible tea growing area makes industrial production virtually impossible and so this tea is still harvested by hand. The manufacturer also produces out of conviction purely biological. This is also promoted by the government since Wuyi Shan is a UNESCO World Heritage Site and it should remain like this. The Wuyi mountain range stretches at an altitude between 200 and up to 2058m and have a mild climate with an average temperature of 21°C.
Tea production in Wuyi has a thousand years of tradition and the historical knowledge
about the art of tea
is passed down from generation to generation
. This especial type of tea is grown by the family of Chen Wuyi Shan and thanks centuries old knowledge processed into a Oolong of it’s own class. So it’s no surprise that recently two teas of the Chen family won the first place (with Rou Gui
) and also the second place (with Shui Xian
) in the Wuyi Yan Cha Championships
. The Chen family produces it’s teas very traditionally: The tea is dried and withered in baboo trays and finally roasted over charcoal fire
in bamboo baskets.
Through stronger roasting (compared with Taiwanese Oolong) is this Wuyi Yan Cha durable and especially suitable for connoisseurs who prefer to store and mature special teas.
Harvest: May 2018
Aroma: Mineral with a flowery scent.
Oxidation: approx. 55%
Varietal: Bei Dou
Terroir: Tian Xin Yan, Wuyi, China
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot, but waits until it has cooled down a little in the cup.
This tea is suitable for infusion in a large cup or a larger pot as it does not become bitter and is very productive. It does not need to be poured off, but simply lets the tea leaves sink to the bottom.
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