2009 Wuyi Medium-Roasted Da Hong Pao Rock Tea
Da Hong Pao oolong tea is famous for its unique floral fragrance and specially Wuyi rock tea taste and fragrance. All Wuyi rock Oolong tea has its unique rock tea taste and fragrance, which the other Oolong teas do not possess the characteristics. The rock tea taste and fragrance can be described in the four aspects: aroma, cleanness, sweetness and animation.
Unlike Tie Guan Yin, which focus on the high fragrance, Wuyi rock tea concentrates on the taste. Its fragrance is deep and heave one, which can feel after drinking the tea soup.
Though our this tea is from Ban Yan areas, its rock fragrance and taste is still quite strong, and highlights with fresh, soft tea soup, clean flower aroma and strong sweetness.
Harvest time: 2009 Spring
Picking standard: one bud with two leaves
Shape: tight bar shaped tea leaves
Dried tea color: bloom dark brown color
Aroma: natural and fresh unique fragrance
Tea soup color: bright golden yellow
Taste: freshness, softness, mellow, thickness, unique flower taste
Brewing vessel: Gaiwan(120cc) or Yixing tea pot(120cc)
Brewing guidelines: Gaiwan or Yixing pot (120cc):5-7grams per time (based on personal taste); the water temperature should be over 98C or 209 F.
1) Warm up-First to warm up the vessels, pour out the hot water;
2) Smell dried tea fragrance-Then put the teas in the vessels, cover the Gaiwan or Yixing pot, and shake the vessels for about 3 seconds, then smell the dried tea leaves aroma.
3) Wash the tea-Pour the hot water into the vessels and pour out the water within 8 seconds;
4) First infusion-pour the hot water into the vessels again, and steep for about 10-25 seconds(based on personal taste)
5) Coming infusion- the time for the successive infusion can be 5 seconds longer than the previous infusion.
Infusion time: at least 9 times