What is Da Hong Pao?
Da Hong Pao is the most famous and celebrated Oolong from the Wuyi Mountains. Our Da Hong Pao comes from a tea garden located in the centre region of Wuyi Mountain. The tea master uses traditional techniques to create a heavily roasted tea with a warm, smokey aroma and deep red colour. The flavour is smooth mineral-rich which fills the entire palate and creates a sweetness that is evident after multiple infusions. Originally created in the 16th Century, there is no longer enough of the original Da Hong Pao tea plants to produce affordable tea. In 1985, a tea cultivar called “Qi Dan” was carefully reproduced from the authentic Da Hong Pao tea plants. Modern Da Hong Pao, is a careful blend of “Qi Dan” and selected Wuyi cultivars. These Wuyi cultivars are carefully blended to ensure there is no single character but layers of pleasing aromas and flavours.
What is Wuyi Mountain Oolongs?
Wuyi Oolongs are from the Wuyi Mountain range in the prefecture of Nanping, northern Fujian province near the border with Jiangxi province, China. “Rock teas” or “Cliff teas” (yancha) are other names for this Oolong because of their terroir, their distinctive aromas, and flavours. The Wuyi Mountains area is acknowledged as the birthplace of Oolong production. Many famous Oolongs that are available on our website are produced in this area 8 Immortals and Shui Xian Narcissus
How to enjoy your tea
Wuyi Oolongs are the perfect tea to drink with other tea friends or while you are enjoying some time out. However, a Wuyi Oolong will offer a number of different options for serving. This Oolong has a flavour that displays its versatility in and with food for a variety of social occasions. You can experiment with infusing the leaves in cream or milk for sweet pastries and chocolate. Pairing a Wuyi Oolong with a cheese and fruit platter for a family/friends dinner is another option to explore. While it is best to serve a Wuyi Oolong hot, you should try serving chilled for a robust hot afternoon beverage.
Location: Fujian Province
Tea Master: Liu Guo Ying
Harvest Time: April-May
Teaware: 250ml glass, porcelain or yixing clay pot
Amount: 3 rounded teaspoons (2g) of tea leaves
Water: 100°C (boiling) filtered water
Infusion: First infusion at least 2 minutes
Learn more about Oolongs Introduction to Oolong