Description

Da Hong Pao Oolong Tea

The taste of the tea is rich and mellow, and the rich layer and full texture of the tea can be felt after the entrance, accompanied by a sweet and refreshing aftertaste.

About this tea：

Wuyi Dahongpao is a wonderful weirdo in China’s famous tea, known as the “champion of tea”, growing in the Wuyi Mountains where the unique landscape spirit of tea, mountain rock cracks and trenches special soil to give Dahongpao a tough and mellow quality, the traditional baking method added to the unique Dahongpao tea with no related charcoal and fire fragrance.

Because of the early spring tea bud germination through the tree bright red like fire, if the red robe and the name.

Legend has it that in ancient times, a poor scholar went to Beijing to take an exam, passed by Wuyi Mountain when he fell ill, fortunately was seen by the old abbot of Tianxin Temple, made a bowl of tea for him to drink, and the illness was cured.

Later, the scholar won the number one spot and was also recruited as the East hospital’s son-in-law. The top scorer came to Wuyi Mountain to appreciate, the abbot pointed to three tall tea trees on the cliff, and said that the tea could cure all diseases after roasting, and the top scorer picked a box of tribute to the emperor after listening. When the queen’s stomach was swollen, the emperor immediately let the queen take it, and as expected, the queen cured.

The emperor was overjoyed to give a Dahongpao to the top scorer and let him go to Wuyi Mountain to be rewarded. The top scorer covered the Dahongpao with three tea trees, and when he opened it, the tea buds glowed red in the sun, and everyone said that the Dahongpao was red, and they called them “Dahongpao” since then it has become a tribute tea year after year.”

Da Hong Pao is a premium variety of Oolong tea.Da Hong Pao,which translates to”Big Red Robe,”is a highly esteemed tea originating from the Wuyi Mountains in Fujian,China.The tea is known for its unique flavor profile,which can include notes of flowers,fruits,and minerals,and is often characterized by a rich,lingering aftertaste.
The tin is red,a color often associated with good fortune and joy in Chinese culture.
The presentation is elegant.uggesting a high-quality and traditional tea experience.

Traditional Tea Preparation:

Add 7-8g(It’s up to own self) to a gaiwan or gongfu teapot (per 150ml).

Use 212°F water.

don’t rinse  this tea using the first infusion

Infuse 1st brew for 5 seconds and decant.

Infuse 2nd brew for 5-8 seconds.

Repeat several times, brewing until the flavor and aroma of the tea dissipates. As the tea leaves expand and unfurl, increase the infusion time to coax out more of the flavor and aroma.