Da Hong Pao (Big Red Robe)
Our reserve grade “cliff tea” is grown in the Wuyi Mountains, located in Fujian, China. The first infusion of this tea has an earthy, roasted quality layered with delicate notes of stone fruit and magnolia. In subsequent infusions, the roasty flavors diminish and the fruit notes become more prominent with undertones of sandalwood and a complex, lingering, floral aroma.
This tea is sold in 50 gram bags only.
Oolongs are perfect for steeping “gong fu style” or with skill. Western preparation will create a bitter, weak cup. The most effective way to maximize the flavor of Da Hong Pao is to follow these steps:
- Use 1-2 grams of tea, depending on the desired strength, for each ounce of water.
- Fill the pot with just enough 195˚ water to cover the leaf. Pour off this water immediately and discard. Rinsing the leaf will open the tealeaves for a better extraction. Do not skip this step. Note the powerful aroma coming off the leaves.
- Fill the pot with water and steep for 10-15 seconds. Pour off the 1st infusion completely.
- Fill the pot a second time and steep for another 10-15 seconds. Note the difference in flavor and color.
- For the third infusion increase the time to 20-30 seconds.
- For each additional infusion increase the steeping time to get the desired strength.
Using 1 gram of tea per ounce of water should yield at least 4 strong infusions. Using more tea will produce more infusions and greater strength. Each infusion will be slightly different in strength and flavor and can be appreciated individually or combined for a greater volume of brewed tea.