Da Hong Pao (Big Red Robe) Oolong, made from the cultivar also named Da Hong Pao, is one of the famous Rock Teas of Fujian Province, so called due to the mystical, rocky terrain in the Wuyi Mountains where the tea plants grow. Full bodied & smooth, this medium-oxidized Spring tea begins with floral notes & deepens into a fruity sweetness which lingers in the throat & on the back of one's tongue. The large, hand-twisted leaves of deep greenish-brown steep to beautiful golden liquor. Although not charcoal finished as are the most costly of Rock Teas, this Da Hong Pao will not disappoint. Be sure to prepare several cups, each will reveal surprising new flavors.
Da Hong Pao was awarded THIRD Place in the North American Tea Championships in the Dark Oolong category (2014).
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Ingredients:
Oolong Tea (Organic)
Steeping Instructions:
1. Fill kettle with fresh water.
2. Heat water until below boiling (approximately 195-205°).
3. 2-3 teaspoons (3-5 grams) of tea per 6-8 oz. cup or pot.
4. Rinse leaves by pouring the heated water over the dry leaves, discard liquid immediately.
5. Pour heated water over leaves, Steep for 30 seconds - 1 minute.
6. Subsequent steeps longer, up to 4 minutes.
*Oolong leaves are traditionally steeped several times per sitting*
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