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Da Hong Pao (Big Red Robe) is the most famous oolong tea. This tea is cultivated from the oldest (over 350 years) and most valuable plantation. In fact, this plantation only has 5 original bushes left which are constantly guarded. The tea color is bright red with a sweet aroma that penetrates and lingers deep within. The taste is robust without bitterness. The complex blend of sweet and rich aftertaste gives Da Hong Pao’s its unique character. It is grown organically in the rich mineral soil of the central portions of the WuYi Mountains thus it is called Zhen Yan Cha. Many legends explain this tea’s name. One such story tells of a Qing Dynasty Emperor whose mother was cured of a serious disease brought on by an excessively rich diet. In a gesture of gratitude, he sent great red robes to clothe the bushes from which the tea that healed his mother originated.
Location: Fujian Province
Tea Bush: Da Hong Pao
Tea Master: Liu Guo Ying
Harvest Time: April-May
Picking Standard: zhong kai mian (3 slightly open leaves)
Brewing vessel: glass cup, gaiwan, glass or porcelain pot, yixing pot
Brewing Guidelines: 1st infusion 1 ½ Tbs per 12 oz 212F for 1 min
Infusions: at least 6 times
This is great – no it is awesome!
It taste exactly like a Da Hong Pao should taste like. Smell’s like a sauna, have a malty taste but with a sweet end. I know it’s silly – but there is a base line in the taste that I have a hard time describing. It’s soothing, it’s sweet and clean. It reminds me of whipped cream but without all the sugar. Also noteworthy is the consistence; it’s just a little bit more thicker.
(This tea is from Thomas Smith!)
I have recently tried the 2011 crop of this tea, and it is simply amazing. I have never tried a better rock wulong. The first steeping at boiling for thirty seconds yields a dark auburn brew that simply GLOWS. The aroma is reminiscent of dark chocolate and roasted hazelnuts or almonds. The flavor of the first steeping was very strong, almost bitter, but that is to be expected from a truly good rock oolong that has gone through several stages of roasting to get its unique flavor. The fourth steeping was the best, giving me the best balance between the roasty and fruity notes.
