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Da Hong Pao
Royal Red Robe
Special Aged Vintage

Wu Yi Shan yan cha
Fujian Province, China
80% oxidation
Medium roasting
Open twist leaf style: long leaves
Matte grey/black dried leaf tinged with green
Lingering, persistent floral taste
Pervasive aroma of sweet osmanthus flowers, stone, peaches and plums
Rich red/amber liquor

1/4 LB	1/2 LB	1 LB	Sample
$32.00	$64.00	$128.00	$6.00

Da Hong Pao is the most famous of the celebrated varieties of yan cha. Da Hong Pao tea was an imperial favorite during the Qing dynasty ( 1644-1911) and today it is still renowned throughout China for its deep, rich flavor. Four ancient Da Hong Pao tea bushes still grow in an outcropping that is located alongside of a steep cliff wall in the Wu Yi Shan. But leaf from these bushes is not plucked for commercial sale: Da Hong Pao for sale today is plucked from tea bushes that are cultivated offspring of old tea bushes.
Our vintage Da Hong Pao is unique because of the time it has spent maturing in perfect storage conditions. Similar to the benefits of long term aging that sheng Pu-erh tea enjoys, certain oolong teas benefit from ‘resting ‘ or ‘maturing’ provided the conditions are conducive to improving the taste of the tea. Putting certain teas away to rest and age is not a concept that is talked about much in the West: in fact, the idea of aging tea is virtually unknown here. But Asian tea enthusiasts will always select an aged tea whenever possible ( and if the tea in question benefits from aging ) for the best taste.
Our supply of this batch of Da Hong Pao is limited. This tea is complex and each infusion brings another dimension of flavor to the palate. The floral nature of this tea is not cloying; in fact, the stony backbone of the tea tempers the sweetness perfectly. This Da Hong Pao is full and rich and without astringency..

Western-style steeping: (Medium to large sized teapot: 20-32 oz)
Use 2-3 heaping teaspoons (2-3 grams) of tea per each 6oz water
Steep 1-3 infusions at 2-3 minutes each.
Water temperature should be 195° - 205° F

Asian-style steeping: (small teapots under 10 oz or a gaiwan)
Use 2-3 Tablespoons (5-6 grams) of tea per each 6oz water
Steep upwards of 6-8 infusions (or more!) at 10 seconds to 1 minute each
Water temperature should be 195° - 205° F

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