Da Hong Pao is the most famous of the Wuyi rock teas from northern Fujian. The leaves are oxidized, then charcoal-style roasted, which gives a warm, mineral “rock rhyme” with notes of toasted grain, stone fruit and a lingering sweetness. It holds up to many short infusions.
Gaiwan: 6–7 g per 100 ml, water at 95–100 °C (203–212 °F), quick rinse, then 10 seconds, adding 5 seconds each round; 6–8 infusions.
Mug: 3 g in 300 ml of water at 95 °C for 2–3 minutes; resteep 2 times.
Ingredients: Oolong tea. Storage: Keep sealed, cool and dry, away from light and strong odors.
We haven’t tasted this batch yet; tasting notes describe this style of tea in general.
- Origin: Wuyi, Fujian, China (as labeled by the supplier)
- Type: Oolong tea (roasted rock oolong)
- Net weight: 100 g
- Packaging: Tin
- Shipping: Ships from Shenzhen, China – see Shipping & Handling
