Da Hong Pao (Big Red Robe)
This tea is legendary. It is the king of the Wu Yi Yan Cha (武夷岩茶, Wuyi Rock Tea) group of oolong. Da Hong Pao (大红袍) is the perfect choice for oolong lovers with its high and long lasted flora aroma, smooth and sweet taste.
Origin:
Wuyi(武夷), Fujian, China
Harvest Period:
April 2012
Appearance:
Tea buds covered in white tips
Tasting notes:
Full bodied tea with a sweet aftertaste, and warm roasted aroma.
Health Benefits:
Wu Yi tea has the highest amount of polyphenol which is a natural antioxidant that comes in the tea. People who suffered from the effects of aging such as dark spots, wrinkled skin, roughness and related blemishes have reported a decrease of these symptoms with regular drinking of this tea.
Recommended Brewing guide:
We recommend using Chinese Yixing (purple clay) or ceramic tea ware. Rinse tea cup and teapot with hot water. Fill the teapot half-full with tea leaves, or 2 grams of tea leaves for every 150ml of water if you are not using Yixing teapot. Steep tea leaves in hot water at about 95°c (203°F) for 1 minute for the first and second brewing. Gradually increase steeping time for subsequent brewing.
Additional information:
Wuyi oolong tea, also known as Wuyi Rock Tea or Yancha, is produced in northern Fujian. Wuyi tea is a collective teas grown on the Wuyi Mountain. Their tea leaves are long and curly rather than ball-shaped, and are more oxidized and roasted than their southern cousin Tie Guan Yin. Da Hong Pao comes from the wild rare tea plants that were found growing on the cliff of Wuyi Mountain.
According to legend, the mother of a Ming Dynasty emperor was cured of an illness by a certain tea, and that the emperor sent great red robes to clothe the four bushes from which that tea originated. Three of these original bushes, growing on a rock on Mount Wuyi and reportedly dates back to the Song Dynasty, still survive today.
