Wuyi Rock Oolong - Da Hong Pao di Beautiful Taiwan Tea | Teatico
Panoramica
$5 fast USA shipping for all the tea and tea ware you want! International shipping details are HERE. Da Hong Pao or “Big Red Robe” Oolong Tea has it all; the history, the terroir and the satisfying drinking experience. It's easily the most well-known tea in China and is named for symbolic robes of royalty given to a simple farmer for saving the life of an Empress. It’s a great story and we encourage you to look it up. Wuyishan in Fujian Province is where this tea is born. I’ve spent many, many hours here just exploring and I can tell you it's one of the most naturally stunning places I've ever seen! Micro-climates one after the other and pleasant surprises around every corner. There’s no way to describe it other than to say that if tea and heaven were combined into one place this would be it. And that's no exaggeration. Pictures don't do it justice at all, so you'll have to just go for yourself or at least experience this place through this tea! I like this tea a lot. The fragrance is something like toasted raisin bread. It's got a pleasant color and a nice oily sheen. I love the soft water profile and the palate smacking clean finish due to the mineral-laden soil. The taste hints at sugary, roasted dates with a little char. Take your time, steep it short and you'll have a nice long session. These leaves last a long time. This tea deserves to be in your tea chest! Learn more about this tea and Wuyishan HERE. Varietal: Qidan, et. al. blend from 40 year old trees (Second gen cuttings of mother trees!) Location: Wuyishan (Ban Yan very close to the park) Elevation: 800M Harvest: Spring 2025 (only picked once per year, then many months of roasting until ready. We always carry a year behind on purpose) Picking: Hand plucked Roast: 3x Roast - Medium (over "dragon eye" wood charcoal) Brewing: Gong fu brewing with spring water or filtered water is recommended. Place 7gr* of dry leaf in your 140ml standard gaiwan. Douse the leaves with boiling hot water just covering them. Steep 1-2 seconds then pour it off into your reservoir. Repeat 3 or 4 times. The important thing is to let it cool to a comfortable temperature before you start sipping. Do the same thing for round 2 but increase steep time with each steep by 3 or 4 seconds. Repeat as long as the leaves hold up. Make sure to not let it steep too long with this method or the taste will overwhelm you. *You can also brew with less leaf and less water if you like
