Da Hong Pao 大红袍
Da Hong Pao blend from the 2021 vintage, from the picturesque Wuyi cliffs.
Intense, full-bodied and characterful tea. The taste and smell of the toasted and caramelized cereal notes, overbaked butter cake, mineral character, as well as a hint of sweetness and characteristic fruitiness.
The fruitiness of the tea intensifies during successive pours, thanks to the character of the Jin Mu Dan and Shui Xian rock oolongs. It produces ever sweeter flavors and aromas. This tea is made from the leaves of several types of tea plants.
The basic characteristic of this Da Hong Pao tea is a tea from the Zheng Yan area (Shui Xian水仙). He gives it its strong body and long teaability. And Mei Zhan and Qi Lan help with the richness of the aroma and the powerful fragrance, the fruity and floral characters.
Use 95 – 98 C for its preparationosoft water with a total mineral content of a maximum of 200 mg/liter. Use a preheated (150-250 ml) can or gaiwan and approx. 5-7 grams of tea.
The awakening should be short and quick, then as the infusions progress, the time is increased from 10 seconds to 20-30 seconds, and the temperature of the water is also increased as we progress in the tea making process.
At European tea-making rates (3 dl), use 5 g of tea grass for hot water. Pour over the leaves and let them soak for 2 minutes. Then filter it. The tea can definitely be poured again in this way, the steeping time should then be 3 minutes.
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