Leaf: large twisted dark leaf
Aromatics: coconut, carob, wafer, sweet spice
Palate: floral, fresh light mouthfeel, faintly smoky.
Notes: This Da Hong Pao is made in the Hua Xian style, which is a lighter style of processing and translates to 'flower aroma' for the floral characteristics it brings out. It is not as heavy and smokey as some other Da Hong Pao styles.
Da Hong Pao is one of the five famous Rock Wu Yi Oolong teas. There are many legends about how this tea came to be known as 'Big Red Robe', but it is just as likely to have been named after its appearance – big red stretched tea leaves. It comes from six mother trees in the heart of Fujian Wuyi Rock Kowloon-day high rock cliff. Most of the Da Hong Pao now is produced from cuttings of the original plants or their offspring.
Origin: Wuyi, China
Quantity: 4g (1 large tsp) per cup
Steeping time: 3-4 minutes
Water temperature: 90°C