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Chinese oolong tea from Wuyi Mountains / BIG RED ROBE
This tea is called the king of Yan Cha and one of the four best kinds of Wu Yi Yan Cha. Only 1kg of “Da Hon Pao” is produced in a year from the four original mother tea trees. The tea produced from the mother tea trees are managed by the government or local governments and they are never put on the market. “Da Hon Pao” which is marketed is the one produced from the tree made by cuttings or being grafted from the original mother trees. The clear distinction of Yan Cha’s - rich, fruity and flowery fragrance - is created by being roasted several times at the final process of production, and this tea has a rich taste.
It contains a lot of Oolong tea polyphenol, which is changed from polyphenol in the process of fermenting, in addition to iron and minerals.
It is a legendary oolong tea with the attractive lingering scent called “Yan Yun.”
This Da Hon Pao is made from wood-derived Qi Dan. It is totally different from the blended ones generally going on sale. It has an excellent balance of taste and aroma.
TASTING NOTES
An intense, full-bodied, characterful tea. Its flavors and fragrance feature notes of toasted and caramelized cereals and a mineral character as well as a hint of smokiness and distinctive fruitiness. Successive infusions enhance the tea’s fruity, floral notes and increasingly sweet flavors and fragrances. A substantial tea with a lingering aroma. Ideally prepared starting with 95-degree Celsius water and 20-30 second infusions, gradually increasing the time of re-steeping.
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Item code: TTY129
Origin: Fujian Prov., CHINA
Ingredients: oolong tea
Best before: APR / 2022
Dimensions: 12 x 20 cm
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| 3 g 0.1 oz 0.7 US tsp |
95°C 203°F |
150 ml 5.1 fl oz 150 cc |
30 sec.~ |
STEP 1) Warm a gaiwan or teapot by pouring boiling water into it, then pouring it out.
STEP 2) Put tea leaves into the pot and pour water over the leaves.
STEP 3) Steam it for the required time.
STEP 4) Pour the tea into a pitcher, then into the cups to serve.
❖ When first pouring water over the leaves, foam is created. Remove the foam using the lid of the pot to achieve clearer taste.
❖ No need to "wash" the tea leaves, the first infusion is already ready to drink.
❖ For the second infusion, steep it for about half the time of the first infusion. For every other infusion after that increase the steeping time (from the time of the first infusion).
❖ Make sure to open the lid of the teapot between infusions, to prevent the leaves from steaming too much.
Taste of tea is a matter of preference, so try infusing tea in several ways and find your
favorite way to infuse.
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