About Da Hong Pao:
Also known as ‘Big Red Cape’, Da Hong Pao is probably the best known oolong of China. It is grown in Wuyishan, a scenic mountain area stretching along Fujian’s northern border with Jiangxi Province. The region contains 36 graceful rock peaks and a twisting, curving river called Nine Bend Creek.
A special cultivar of tea is used to make Da Hong Pao. Only a few original plants of Da Hong Pao still remain within Wuyishan. They have been maintained by the same married couple for the last 30 years. Most tea gardens comprise second and third generation strains of the original Da Hong Pao plants.
In making this tea, long leaves are selected. They are twisted using the sideways rolling technique (much different than the tight ball rolling seen in other oolongs) and then pan-fired to stop oxidation. The leaves are baked in the final stages of processing.
Ingredients: Oolong Tea Leaves
Clean, smooth, honey texture with a rich aroma of roasted peanut shells and flavor notes of nectarine and molasses.
Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
|Water Temp °F (°C)||Steep Time (minutes)||Number of Infusions||Quantity of Leaf (tsp / 8oz water)|