Da Hong Pao is one of the better known Wuyi rock oolongs and we are so happy to have found this unique version. Large, medium oxidized leaves are perfectly roasted without losing any flavor in the process. Each steep brings more color to the leaves, revealing the darker oxidized edges and deep green centers. The aroma is toasty and fruity, like a fresh baked pie, and the flavors center around ripe fruit with warm wood and burnt sugar. Many Da Hong Paos have a deeply roasted finish, but this one is so balanced no one flavor overtakes the rest.
Process: Organic
Harvest: Spring, 2025
Origin: Fujian, China
Process: Organic
Harvest: 2025
Origin: Wuyi, Fujian, China
• Pure Qidan DaHongPao cultivar
• Rich and roasty
• Balanced flavor
• Spring harvested, Autumn roasted
• 6g tea per 8oz. water
• Rinse optional
• Steep 15-25 seconds in 190°-200°F water
• Re-steep for 10-15 seconds for 3-4 re-steeps, then lengthen steeps to extract all the flavor
This tea does best when steeped in a gaiwan or a clay pot that has been seasoned for roasted oolong
Use these recommendations for steeping in a western teapot, or when only 1 steep is desired.
• 2g tea per 6oz. water
• Steep 3-4 minutes in 180°-190°F water
• Re-steep one more time for 2-3 minutes (if desired)
