Da Hong Pao
Also known as ‘Big Red Cape’, the Da Hong Pao is probably the best known oolong of China. Grown within Wuyishan, a scenic area stretching along Fujian’s northernmost border with Jiangxi Province. It comprises 36 graceful rock peaks and a twisting, curving river called Nine Bend Creek.
Making oolong teas requires selecting suitable plant varietals and precise leaf rolling and roasting techniques.
Only a few original plants of Da Hong Pao still remain within Wuyishan and have been maintained by the same married couple for the last 25 years.
Most tea gardens comprise second and third generation strains of the original Da Hong Pao plants.
Pan Fired Technique
In making this tea, long stylish leaves are twisted sideways and then pan-fired to stop oxidation. The leaves are baked in the final stages of processing.