Loading Port:Qingdao
Payment Terms:TT OR LC
Min Order Qty:10 kg
Supply Capability:1000 kg/month
Chinese Name | Da Hong Pao |
English Pronunciation | da hong pow/ Dahongpau Tea |
Other Name | Big Red Robe |
Range | First Grade |
Country | Wuyi Mountain, Fujian China |
Manufacture | Wulong (or Oolong) tea (80% oxidation); most oxidized of the wulong teas (looks like a black tea) |
Harvest Date | Spring - 2013 |
Leaf Appearance | Tender leaves are carefully processed into even curly striped leaves with deep brownish-green touch at the leaf edges. |
Aroma | Warm roasted aroma combined with layered of sweetness, milky and fresh floral aroma. |
Liquor | Distinctive dark yellow-orange liquor |
Tasting Notes | Warm and roasted cocoa notes combined with delightful floral flavour, which is creamy and sweet. Its wood charcoal roasted method gives this tea great depth. |
Brewing Instructions | 1 tbs per cup (200ml); water temperature: 100°C (212°F) infuse 3 minutes |
Features Of Da Hong Pao Tea:
Dahongpao has an intense reddish brown color. The leaves are compact. Once brewed, the liquor is a bright orange
color. The aroma lingers long even after the seventh or eighth brew.
The most traditional way to enjoy Dahongpao is using small “gongfu” tea cups, i.e. cups so small that the tea is
finished in one small sip. These cups help discipline one to savor tea with patience, aka ‘gongfu’.
It is believed that only drinking Dahongpao slowly and patiently will one fully appreciate its unique flavors.
Dahongpao tastes warm and smooth with a mellow osmanthus flavor.
