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Wuyi Da Hong Pao, also known as "Big Red Robe,", is a famous type of Chinese rock tea produced in the Wuyi Mountains of Fujian Province. Da Hong Pao tea trees are shrubs with extremely low yields, often with a history of thousands of years, and are considered rare treasures. This tea is characterized by thick and tender leaves, with a distinct rocky flavor and unique floral and fruity aroma.
TASTE
Its tea soup is reddish-brown, and it has a rich and mellow taste, making it one of the treasures of Chinese tea culture.
BREWING
Put and appropriate amount of Da Hong Pao tea leaves into the teapot or teacup. It is usually recommended to use 7-8grams of tea leaves per 150 milliliters of water with 90-95℃, and let it steep for 30 secs -1 minute, then pour the tea soup into teacups. Adjust the steeping time according to personal preference. If desired, adjust the taste by adding a suitable amount of water, honey or milk according to personal preference.
PRECAUTION
Longer steeping times will result in a stronger brew but may also lead to bitterness from over-extraction of the tea leaves.
BREWING CHOICE
Wuyi Da Hong Pao tea is traditionally enjoyed without additives to fully appreciate its complex flavors and aromas, adding sugar or milk is a matter of personal preference.
- Adding Sugar: Adding sugar can enhance the tea's natural sweetness and may complement the spicy.
- Adding Milk: Adding milk can create a creamy texture and soften the tea's natural flavors. However, it may mask some of the delicate nuances of Wuyi Da Hong Pao.
PACKAGE
18 small cans, 7-8grams per can, 145grams in total.