Perhaps the finest oolong in China, grown from a unique and ancient loose leaf tea cultivar in the Wuyishan UNECSO world heritage site. Da Hong Pao means "Big Red Robe" and the tea is steeped in legend.
This certainly has more complexity and body than your average green or oolong with notes of malt and chocolate and cherry perhaps. I also like light floral teas like darjeeling and this will appeal to someone with a similar palate, particularly if you enjoy Himalayan cloud tea or second flush flowery orange pekoe. I am partial to a bit of tung ting which has a 'cleaner' fresher taste whilst this has more 'black tea' characteristics.
This tea is a powerful serving of awesomeness. It has a smell of sun-dried wood and an earthy and organic taste. It reminds me of small lakes and streams, dry leaves and dark soil. It reminds me of home. This tea, together with a japanese sencha and an indian black tea, is the third pillar in my collection of teas. I have yet to find the fourth.
This tea has a wonderful depth of flavor. I don’t quite know how to say it, it is like a variety of flavors in every sip, each distinct yet somehow all one. I've been trying the various Chinese teas to see what I like, and this one has moved to the top of my list.
I've been given this tea by my friend for Christmas few years ago and it's that kind of tea I feel having rather occasionally (this might apply only to me tho as I prefer light floral teas) It has trully unique rich body and smoky taste notes as well as caramel. For anyone enjoying this type of tea Rare Tea Co is the one to choose.
Tins are beautiful too and I am lucky to got couple of different ones before they changed design which is 'too loud' for my taste. But isn't it about the content? ;)
Dark amber in colour with a deep flavour. Notes of nutty chocolate, and a rounded, biscuity aroma like a vintage champagne.
Use 2 - 4g of tea per 150ml of water.
For the optimum infusion wash the leaf with 100°C (212°F) water, discard, and then use the fresh (slightly cooled) water to infuse.
Infuse for 1 - 2 minutes, tasting regularly.
You can infuse this tea at least three times. With each careful infusion, different subtleties of flavour are revealed.
Cost Per Cup
33p per cup based on 2g of tea per 150ml of water and 3 infusions.
This tea can be infused several times to reveal incredible subtleties of flavour. We recommend infusing your loose leaf oolong tea in a gaiwan tea set. Using small amounts of hot water with a high leaf to water ratio, and infusing many times rather than making one large pot can uncover countless flavours.
Use an inch of hot water at 100°C (212°F) to rapidly "wash" the leaf for a few seconds. You can discard this first brew. This opens out the rolled leaf and allows the water to penetrate.
Subsequent infusions are best made at high temperature but rapidly - just 20-30 seconds. You don’t need to reheat the water as you go – the softened leaf will require lower temperatures. In all we recommend at least six steps to allow the leaf to completely open out and reveal all its beauty.
You can also enjoy one teaspoon of leaves all day; coming back to the same pot and reinfusing it – but in this instance reheat the water to 90°C (194°F).
Here is a short video demonstrating how to get the most out of your precious oolong leaves with a gaiwan:
The Wuyishan Reserve
A UNESCO world heritage site in the Wuyi Mountains.
Da Hong Pao
This is an extremely rare and special tea, perhaps the finest oolong in China.
Grown from a unique and ancient cultivar in the Wuyishan reserve, a UNESCO world heritage site in the Wuyi Mountains. The terroir is extremely special, and this Da Hong Pao is also known as a "rock tea", because of the high mountain rock below the soil that enriches the leaves.
The legend of Da Hong Pao
Legends are all that survive as to why it is called the Big Red Robe...
It is said that the tea was so beloved by an Emperor - after it cured his mother of a life threatening illness - that he draped the base of the bushes in luxurious red robes to protect the soil in which they grew in the rocky ground.
It is still incredibly beloved across China (and now the world) and worthy of our most tender treatment.
Hand roasted over charcoal
The leaves are roasted over charcoal, allowing a deeper oxidisation and toastier flavour than Tie Guan Yin.
It is of such a high quality, that in even in China, this Da Hong Pao is extremely hard to find. Just a few kilos are handcrafted each year and it is necessary to visit the Wuyishan to purchase it. Thankfully Henrietta, the Tea Lady, has done that for us.