Fujian Wuyi Dahongpao (Dahongpao) Dahongpao cake oolong tea-

Names: Wuyi Rock tea*Da Hong Pao/Big Red Robe Tea Cake

Origin: Fujian Province, China

Tasting notes:

Big Red Robe (Da Hong Pao) is known as the Emperor of Tea because of the complexity and depth of its flavours. Sweet, smoky, dried fruit and cocoa aromas predominate. The long, twisted, black leaves unfurl and turn dark green, yielding a clear orangey-caramel infusion. The flavours of brown sugar, chocolate and peach crumble, explode on the palate, becoming sweeter with every infusion.

Brewing instructions:

Pour filtered or spring water at around 90 - 95°C in a Gaiwan or Yixing tea pot to brew Da Hong Pao in the Gongfu style. Use a good amount of tea, about a quarter to a third of the size of the infusing vessel. In China, a first quick infusion, known as a ‘wash’, is made to awaken the flavours of the leaves, and then discarded. Brew the tea rapidly: 30 seconds to a minute for the first infusions, gradually lengthening the time for the later infusions. Experiment with different amounts of tea, water temperatures and infusion times to find the way that works best for you. Always empty the Gaiwan or teapot of each infusion into cups or a serving jug to preserve the leaves for the next brew.

Product Description: Da Hong Pao (Big Red Robe), also known as the Emperor of Tea, is a semi-fermented oolong tea. It originated from wild rare tea plants that were found growing on the cliff of Wuyi Mountain. Da Hong Pao yields a golden yellow liquid that produces a pleasant long lasting aftertaste. This tea is also renowned for its nourishing medicinal properties. It is said that a high-ranking official of the king fell sick and the imperial doctors could not treat him. Monks from the Fujian province heard of this and brought tea leaves from the Wuyi Mountain. The tea restored the officer to health. As a measure of his thanks he gave his red robe to the monks since the monks did not want any money. This is how the tea earned the name Da Hong Pao, meaning big red robe.

Tea Storage: Keep the tea in a cool and dry place, avoid direct from sunlight. The longer it is stored the better the flavour and the more valuable it becomes!

Taste:Our Da Hong Pao is high-roasted Wuyi Oolong, with a medium-strong taste, very traditional aroma and taste of Chinese Da Hong Pao.

Da Hong Pao is considered the strongest full-bodied Oolong comparable to a top "espresso" in the coffee world. Multiple infusions of this tea will keep offering a uniquely multi-dimensional oolong flavour along with a silky-smooth aftertaste.