Da Hong Pao is one of the most famous oolong teas in the world. It comes from the famous Wuyi mountains. It is one of 5 ‘Rock Teas’ meaning the teas are grown in more rocky areas making the mineral content in the soil much denser. This is what gives the 5 rock teas their signature flavours. What makes Da Hong Pao special is its darker, heavier and more oxidized flavor. This very full bodied tea has a very particular sweetness to it and is reminiscent of baked goods or molasses.
Region: Wuyi Mountains, Fujian Province, China.
Other Names: Big Red Robe, Ta Hong Pao.
Teaware: YiXing Teapot or Ceramic Gaiwan
Amount: 3g /1½ teaspoons
Temperature: 100°c (212°F)
Steeping Time: We suggest that you rinse your tea leaves before enjoying them, simply add water to the leaves and discard. This wakes them up and they are ready to go. For your first steep, we suggest a 30-50 second steep. For the second steep 10 seconds is best, simply add 5 seconds to each of your next steeps. This will allow you to experience the full range of tastes the leaves have to offer.
*These steeping directions are for a traditional Gong Fu style tea, if you are brewing this tea in a regular cup we recommend steeping for 2 – 3 minutes. This tea can be steeped 5 times.