Master Wang Da Hong Pao Oolong
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What sets Da Hong Pao apart from other teas is its complex, sweet and woody flavor. The tea leaves are handpicked from wild bushes that grow on the steep cliffs of the Wuyi Mountains. The unique terroir of this region, with its mineral-rich soil and misty climate, gives Da Hong Pao its distinctive taste.
This new version of Da Hong Pao originates from a different farm compared to our "Superior Da Hong Pao." Typically, around 7-8 Da Hong Pao varieties are used in making Da Hong Pao tea. The authentic version is said to be no longer accessible. This Master Wang blend consists of 40% Rougui, 30% Shuixian, and 30% Huang Guanyin.
Rougui, Shuixian, and Huang Guanyin cultivars offers a rich and complex flavor profile, making it a distinguished choice for Wuyi tea lovers. Here’s how each cultivar contributes to the blend:
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Rougui: Known for its robust cinnamon-like aroma, Rougui adds a spicy warmth to the blend. It has a full-bodied flavor with a lingering, sweet aftertaste, providing a strong foundation.
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Shuixian: This cultivar contributes depth with its floral and slightly woody notes. It enhances the blend with its smooth, mellow character and helps balance the spiciness of Rougui.
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Huang Guanyin: A hybrid of Tieguanyin and Huang Jin Gui. Huang Guanyin introduces a unique twist with its vibrant floral tones and a hint of creamy sweetness. It rounds off the blend by adding lightness and a refreshing finish.
This blend of cultivars combines the warm spiciness of Rougui, the earthy depth of Shuixian, and the light floral sweetness of Huang Guanyin in perfect harmony. Ideal for tea enthusiasts seeking an aromatic and flavorful experience, each sip offers a delightful interplay of different tastes. Our original Da Hong Pao has been hard to match, but this blend stands out with its sweet aroma reminiscent of a mix of sweet cloves, cinnamon, and butterscotch, along with a pleasant cooling sensation and a hint of tartness that enriches the flavor. The aftertaste lingers, leaving a satisfying finish.
Da Hong Pao Legendary Story:
The legend behind Da Hong Pao tea dates back to the Ming Dynasty, where it is said that an emperor's mother fell ill and was cured by drinking this special tea. In gratitude, the emperor sent red robes to clothe the bushes where the tea was grown, hence giving it its name "Big Red Robe". This story adds to the mystique surrounding Da Hong Pao tea and makes it highly sought after by tea connoisseurs.
Brewing guideline:
Use approximately 4g of tea with 100ml gaiwan, and rinse quickly with hot water. Then steep for about 10 seconds at 205ºF (95ºC). Increase by 5 seconds for each subsequent infusion.
Origin: Wu Yi, Fujian, China
Notes: Butterscotch, Cloves, Cinnamon
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