Superior Da Hong Pao
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Da Hong Pao (Big Red Robe) is a heavily oxidized, dark oolong tea. The real, original Da Hong Pao is hardly existed anymore because there are barely any of the original tea tree left. If any vendors told you that they have the real 100% pure Da Hong Pao, you should be extra cautious.
Our Da Hong Pao is a blend of the old tree Hua Xiang Shui Xian, Rou Gui, Qi Lan, and Qi Dan. Qi Dan is the pure Da Hong Pao cut from the original mother tree of Da Hong Pao. Most Da Hong Pao use Qi Dan, including in this blend because it has an incredible amount of energy. Qi Lan is added for the aroma; sweet, floral, and rocky aroma. Rou Gui is added for the sweet, spice, and cinnamon aroma. And finally, Hua Xiang Shui Xian is added for the floral, fresh aroma. Four amazing cultivars blend into an amazing Da Hong Pao. No other Da Hong Pao blends can have the complexity of this Da Hong Pao. A pure enjoyment tea to have at any time.
Origin: Wu Yi, Fujian, China
Notes: Refreshing Minerals, Charcoal, Cinnamon, Cloves, Prunes
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This is my first time tasting Da Hong Pao tea. I really like the deep, and rich flavor. I served the tea to some of my serious green tea drinkers. We all like the mellow flavor of this tea.
Not a beginner type of tea. Very earthy, which can taste like licking rocks and I know that doesn't sound like a pleasant taste. I brewed this in my mineral rich pot and nearly knocked myself out because the mineral taste was so enhanced. So I tried it in a porcelain gaiwan, which brought out those floral notes. I think you have to be careful with your teapot and brewing method with this.
While purchasing other tea, I got a sample of da hong pao. This particular oolong is a yancha. "Yancha" translates to "rock tea," and the Wuyi region is famous for them. These teas are known as rock teas because of the high mineral content in the soil which gets pulled into the tea plants. It results in a very distinctive flavor, and that flavor is why da hong pao and other yanchas are so prized.
I was eager to try it out so I did at work by bowl-brewing it (basically, you get a large bowl like a matcha bowl, put the tea in there and drink it as it brews). That was a mistake - it was floating around in the bowl and it was hard to drink - a rolled oolong is better with bowl brewing. Chalk one up to experience! I next tried a porcelain gaiwan. This was much better - a nice tea to enjoy at the office. Really chill. I got home after work and used my clay pot dedicated to brewing Wuyi teas. MAGIC. A woodsy, almost pleasant leathery, slightly floral smell. A spicy, mineral taste fading to what I can only describe as a mellow pretzel. Very complex, and even more relaxing.
Definitely not for those who are used to flavored teas - if you are, and you want to try more traditional Chinese or Japanese teas, I suggest you work your way up to yanchas. This is something you want dedicated brewing tools for, and time to savor.
I don’t really care for the first waft of the scent after the brew...noticed the mineral notes that I don’t really care for....almost like a rock/earth scent. After awhile it develops to a more floral scent.
