Oolong Tea - Big Red Robe
Da Hong Pao is the most famous oolong tea from Wu Yi area, and Wu Yi Shan is known as the birthplace of oolong tea. The tea has been traditionally roasted for 24 hours. The roasted taste is prominent in the taste, but it will tone down with time.
This Da Hong Pao is a clone from the original plants. The tea trees grow at about same height below the six remaining original Da Hong Pao bushes from which the crop is reserved to the President of China and from where a small proportion go on for sale on auction where an amount of 20 grams is sold for tens of thousands of dollars.
Da Hong Pao is a dark oolong, a Rock Tea from the famous mountains of Wu Yi, a beautiful area that currently is on the UNESCO list of World Heritage sites.
Origin: Wu Yi Mountains, Fujian province, China
Taste: Hard roasted tea with the scent of roasting. The taste is balanced with prominent roasted taste.
Appearance: Free rolled brown leaves.
Preparation Instructions:
4dl teapot - use about 6 grams of tea. Pour water between 100 °C and let it steep for 1.5 minutes.
2dl teapot - use about 5 grams of tea. Pour in 100 °C water and let it steep for 1.5 minutes.
Second steeping 2 minutes, for the third increase steeping time to 2.5 minutes. Make sure the temperature of the water does not drop, the flavor develops with heat.
