Da Hong Pao Oolong (Dà Hóng Páo)
Weight: 65g
Da Hong Pao is a legendary oolong tea from China's Wuyi Mountains (in Fujian area), renowned for its rich, complex flavor and distinctive roasted aroma.
Origin: Wuyi Mountain, Fujian, China
Color & shapes: dark brown to almost black. The leaves are long, twisted, and somewhat curled. They are usually larger than those of many other teas, reflecting the mature leaves used in its production.
Water Temperature: Use water at around 95 to 100 °C.
Tea-to-Water Ratio: Use approximately 5 grams of tea leaves per 150 ml of water.
Steeping Time: Steep for 30 seconds to 1 minute. Da Hong Pao can be quite potent, so a shorter initial steeping time is often recommended to appreciate its complex flavors.
The tea is generally smooth and full-bodied, with a lingering aftertaste that can be both refreshing and satisfying.
Roasted Aroma: Da Hong Pao is typically roasted, giving it a distinctive, toasty aroma that can be reminiscent of roasted nuts or grains.
Mineral Notes: Grown in the rocky terrain of the Wuyi Mountains, Da Hong Pao often has a mineral quality, sometimes described as "rock taste" or "yan yun," which adds a unique depth to the tea.
Sweetness: There is often a natural sweetness to Da Hong Pao, with hints of caramel or honey that balance its more robust flavors.
Infusion time
30 seconds to 1minute
Temperature
Heat water to 100°C
Quantity
5g
Number of Infusions
5-8 times
Da Hong Pao Oolong
(Dà Hóng Páo)
Da Hong Pao, also known as "Big Red Robe," is one of the most famous and revered oolong teas in China, originating from the Wuyi Mountains in Fujian Province. The story of Da Hong Pao is steeped in legend and tradition.
According to one popular legend, during the Ming Dynasty, a scholar on his way to the imperial exams fell seriously ill while passing through the Wuyi Mountains. A monk found him and gave him a special tea made from the leaves of a particular tea plant growing on the cliffs. The tea miraculously cured the scholar, allowing him to continue his journey and eventually pass the exams with high honors.
In gratitude, the scholar returned to the temple and presented the monk with a red robe, a symbol of high status and honor. He also requested that the tea bushes be protected and cared for. From that day on, the tea became known as Da Hong Pao, or "Big Red Robe," in honor of the scholar's gift.
Da Hong Pao is renowned for its rich, complex flavor, with notes of roasted nuts, caramel, and a hint of floral sweetness. It is a tea that embodies the deep cultural heritage and natural beauty of the Wuyi Mountains, making it a cherished part of Chinese tea culture.
