Availability: In Stock
Price: £6.05
- Description
- Tasting Notes
- Pairings
- Brewing Instructions
- Ingredients
Da Hong Pao (Big Red Robe), comes from the rocky Wuyi mountains in Fujian Province, China, a world heritage site famous for dark oolongs. The area is stunningly beautiful with unique landscapes of high rocky hillsides and deep gorges. The tea bushes cling to the rocky hillsides and as rain water collects it filters through to feed the tea plants producing the famous rock tea (yan cha), flavour.
Da Hong Pao originates from only 6 tea bushes consisting of 3 different varieties. Tea from these"mother bushes" was last picked in 2006 producing only 500-600g fetching £385.00! A new generation of Da Hong Pao was developed in 1985 by taking cuttings from these 6 bushes and blended together by expert tea masters to recreate the original taste of the mother bushes!
| Da Hong Pao literally translates as Big Red Robe and there are 2 origination stories explaining this most unusual name! One story is during the Ming Dynasty (1368-1644), an emperor’s mother fell ill but on drinking tea made from these bushes was cured. As a way of honouring the bushes the emperor sent his big red robe to clothe them. Another story is a mandarin fell ill whilst visiting the area and a monk nursed him back to health administering tea made from these bushes. In gratitude the Emperor sent his big red robe to protect the bushes. Whatever the origination story this is a truly magnificent tea and is held in such high esteem in China it is known as “the king of teas” and is reserved only for very special guests. “Oolong” means “black dragon” and refers to the leaves of curling black oolongs such as Da Hong Pao which resemble snarling dragons! It is said there is one black dragon in every serving of a dark oolong. Have a look and see if you can spot one! |
The long, beautifully twisted dark ebony leaves steep a rich, deep bronze colour. The aroma is warm and complex with hints of smoky charcoal and wood. The flavour is fascinatingly multi-layered, smooth and deliciously balanced. The taste is honeyed and mildly smoky with subtle floral and cocoa notes and a deeply satisfying, full mouthfeel. The uniquely distinctive mineral, wet stone character lingers in the aftertaste. Multiple infusions can be made.
Delicious with any dark meats, hard cheeses or stewed stone fruit. Or alternatively drink on its own to fully appreciate this amazing tea !
2.5g / 1.5 tsp / 200ml / 90°C / 3 mins. Repeat infusions can be made.
Infusion Accessories
Brew using a tea infuser, tea pot and strainer, gaiwan or brew by the gongfu cha method.
Tea leaves