Da Hong Pao is a ‘rock tea’ grown in the Wuyi Mountains of Fujian Province. The family name is a testament both to the mountainous soil on which the tea takes root, and to the rich minerals that foster the development of its characteristic ‘rocky’ taste.
Da Hong Pao may remind you of a mellow fireplace piled with wood. After brewing, the tea acquires a gorgeous orange-yellow colour. It is great for winter months to warm up your body, as well as your heart and soul. The brewing process can be a bit of a challenge for beginners, but once you get a feel for it, you will find that the aroma, taste, and aftertaste are totally worth the effort. Opting for a cold brew will reduce the smokiness and bring out the tender sweet aftertaste all the more clearly.
caramel, woody and ripe fruit fragrance
mellow, deep and roasted taste
long-lasting sweet aftertaste
suggested teaware: teapot / gaiwan
method: 5g tea in 110ml/100°C water (could be brewed for 7-10 times)
the 1st-2nd time: 10s
the 3rd-8th time: 15s, +15s per extra time
Hand-picked tea leaves are sun withered and dried in the breezy air. Before oxidation, the leaves are moved indoors to be cooled down. Next, the tea is laid on a bamboo sieve and tossed to be oxidised. It is at this stage that the Da Hong Pao farmers manifest their true craftsmanship. Afterwards, they fry the tea leaves at around 150°C and roll them into a cord shape. At the final stage, the tea is heavily roasted over a charcoal fire, which explains its intense dark colour. More importantly, the process triggers the caramelization of glucose contained in the leaves and releases the tea’s distinctive aroma.