Tea Introduction
Da Hong Pao, or "Big Red Robe," is a legendary oolong tea from the Wuyi Mountains in Fujian Province, China. Renowned for its rich history and cultural significance, this tea is often referred to as the "King of Oolong Teas." Da Hong Pao is characterized by its complex, full-bodied flavor with hints of roasted nuts, minerals, and a subtle floral sweetness. Its long-lasting aftertaste, known as "hui gan," is one of its most distinctive features. This tea is highly valued for its rarity and exceptional quality.
Tea Production Method
The production of Da Hong Pao follows traditional Wuyi rock tea (Yan Cha) methods. The process starts with hand-picking mature tea leaves, usually during the spring season. The leaves are withered, lightly shaken, and partially oxidized to develop their robust flavor profile. They are then carefully rolled and roasted multiple times over charcoal, a process that requires skilled artisanship. The unique mineral-rich soil of the Wuyi Mountains imparts a distinctive "rock flavor" (Yan Yun) to the tea, making it truly unique.
Brewing Instructions
To fully enjoy Da Hong Pao's rich and layered flavors:
- Water Temperature: 95-100°C (203-212°F).
- Tea Quantity: Use 5-7 grams of tea leaves for a 150 ml (5 oz) gaiwan or small teapot.
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Brewing Time:
- First Infusion: Rinse the tea leaves with hot water for a quick wash, then steep for 10-15 seconds.
- Subsequent Infusions: Gradually increase steeping time by 5-10 seconds for each infusion. This tea can be brewed 7-10 times, with each infusion offering new nuances of flavor.
- Serving: Brew using the Gongfu tea method to bring out its complex taste and aroma. A clay teapot or a gaiwan is recommended for the best experience.