Culinary Specialties CooksShopHere- Oolong Tea: Da Hong Pao

Black

Oolong

Da Hong Pao 'A'
Special Grade
Big Red Robe
2011 Late Spring

Wu Yi Shan yan cha
Fujian Province, China
80% oxidation
Medium-high roasting
Open twist leaf style: long leaves
Matte grey/black dried leaf tinged with green
Persistent floral taste with a creamy body
Lingering sweet aroma of sweet osmanthus and orchid flowers
Rich golden/amber liquor

4 oz	8 oz	16 oz
42.00 Buy	84.00 Buy	168.00 Buy

This is a specially-blended Da Hong Pao oolong. Some of the leaf is zhen yan cha (leaf that is plucked from bushes that grow within the classified Wu Yi Shan park area) and some of it is ban yan cha (leaf that is known as ‘half-way cliff tea’ - plucked from bushes located in the tea growing zone that is right next to the classified zone.)

We discovered this exquisite Da Hong Pao during our 2010 tea-sourcing trip to East Asia. It was waiting for us to find it in Guangzhou , a city in southern China that we had been wanting to visit for many years. So, right there in Fangcun, the world's largest tea marketplace, we tasted this glorious oolong and said - YES - we'll take it!

This Da Hong Pao's flavor profile ranges from the simple underlying notes of the classic Wu Yi oolong base tea flavors of peat, wood and stone fruit, to its complex hints of floral aromatics of osmanthus, magnolia, and orchid (so unusual in a Wu Yi oolong). We have found a youthful, fresh tea with high floral flavor and perfumed liquor; however, this Da Hong Pao has rich body for such a young oolong, which indicates masterful technique in the finishing and an ability to age very well. We can't wait to keep a quantity of this, stored well, for a few years.

Western-style steeping: (Medium to large sized teapot: 20-32 oz)
Use 2 Tablespoons (2-3 grams) of tea per each 6oz water
Steep 1-3 infusions at 2-3 minutes each.
Water temperature should be 195˚ - 205˚ F

Asian-style steeping: (small teapots under 10 oz or a gaiwan)
Use 4 Tablespoons (5-6 grams) of tea per each 6oz water
Steep upwards of 6-8 infusions (or more!) at 10 seconds to 1 minute each
Water temperature should be 195˚ - 205˚ F