2007 Aged Premium Dahongpao

This 2007 Aged Dahongpao (大紅袍), crafted from the Beitou (北斗) cultivar, stands out for its smooth mouthfeel, thick body, and a warm honey-like throat sensation layered with complex, robust flavors. Unlike other aged Dahongpaos where aging is often an afterthought, this tea underwent a careful, intentional process with aging in mind using three rounds of slow and careful roasting, each spaced up to four months apart. This meticulous approach locks in the tea’s distinctive flavors over time, preserving its depth, character, and highly sought after mouthfeel without the over-roasting that often dulls and compromises the quality of aged Dahongpao teas.

The Beitou cultivar, known as “the North Star,” was developed in the 1980s in Wuyi Mountain in Fujian Province, China to replicate the legendary qualities of traditional Dahongpao, which originates from a small, protected group of mother plants now considered national treasures. By using cuttings from these original plants, tea artisans created Beitou and 3 other Dahongpao cultivars to retain the essence of Dahongpao while allowing for sustainable production.

Growing in Wuyi’s mineral-rich, rocky terrain, Beitou develops an aromatic, well-rounded profile that combines a rich roasted taste with layers of minerality. Tasting notes include dark chocolate, roasted nuts, honey, and orchid undertones, with a brighter minerality the breathes life into the otherwise very rich and sweet tea. The cultivar’s resilience in high-altitude, misty environments further enhances its complex flavors and mineral depth, making this 2007 Aged Dahongpao a unique and carefully crafted experience.

Brewing Method: Use a 80ml teapot with 7 grams of tea leaves. This tea prefers high temperature water with a quick brew. Using 205°F (95°C) water, give the tea quick rinse. Usually, you would throw away the rinse or “infusion zero”, however, this initial rinse has a lot of sweetness and is arguably the best infusion, so do not throw it away and instead, put it aside and enjoy once it has slightly cooled for maximum sweetness. For the other infusions, pour the water in the teapot and then pour the tea right out of the pot, only letting it steep for 1-3 seconds. After the 4-5th infusion, start steeping for 3-5 seconds longer than the last infusion. This tea can be brewed up to 10 infusions. 

With an incredibly smooth throat sensation that is hard to find in roasted teas like this, this 2007 Aged Dahongpao is a tea that can easily rank in our top oolong teas.