Da Hong Pao Premium Oolong
This is a beautiful example of what is known as "Wuyi rock tea" or "yancha" grown in the Wuyi Mountains of Fujian Province, China. This premium grade of Da Hong Pao has unique orchid fragrance with notes of plum caramel and sweet baking spice. It represents its quality with a long-lasting sweet aftertaste.
Aesthetically, this oolong has a shape like tightly knotted ropes or slightly twisted strips, with a heavier roast than its southern counterpart Tie Guan Yin. When brewed it imbues the cup with a beautiful rich orange soup with a red rim variation. An exceptional specimen of its type and a remarkable experience for oolong lovers.
Water: 200°F | Leaves: 2 tsp per 12 ounce cup | Infusion Time: 3 minutes. Add 30 seconds for each subsequent steep.
Oolong Tea Steeping Tips:
- Use filtered or spring water, whenever possible
- Don’t overboil water
- Remove leaves after recommended time (adjust to taste)
- If you want stronger tea, use more leaves instead of steeping for a longer time.
Leaves can be re-steeped 4-5 times resulting in various flavor differences. Don’t throw out those leaves until they have given it all up!
Polyphenol in oolong tea is effective in controlling weight. It activates the enzyme that is responsible for dissolving triglycerides. Studies have confirmed that a 2-3 cup per day intake of oolong tea contributes to enhancing the function of fat metabolism and controlling obesity.
There are many stories about the origin of Da Hong Pao’s name. The most famous is that a long time ago, there was a scholar who was very sick on his way to Beijing for an exam. A monk of Tianxin temple found him and brewed a bowl of tea picked from Wuyi Mountain for the scholar. After drinking the tea, the scholar felt much better and energetic. A few days later, he won the first place in the exam. He then returned to the temple to thank the monk who saved him. Later, he also uses this tea to cure the emperor's illness. The emperor rewarded the scholar with a red robe and asked the scholar to put the red robe on the tea tree. The red robe was considered a high honor at that time. The emperor also gave orders that all officials passing through this place must put their red robes on the tea trees to show the emperor’s gratitude for his healing. After that, the tea trees were named Big Red Robe which in Chinese pronunciation is Da Hong Pao.