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“Sip Down I’m typically one for the deeply roasted teas (e.g. Lapsang Souchong, Wuyi, etc.), but this one didn’t make the cut. S&V has had a nearly long streak of luck with my palate and has...” Read full tasting note
This exceptional Chinese tea comes from the Wuyi mountain range in the Fujian Province. This province is the birthplace of semi-oxidized Oolong teas and produces this cherished Wuyi rock tea. Known as the “King of Tea”, Da Hong Pao translates in English to Big Red Robe.
The seed/mother trees, with only six surviving today, are more than 340 years old. They grow on the mountainside where a terrace has been built along the terrain. In 2003, the Government of Wuyishan city signed an insurance policy to insure the 6 mother trees in the form of product liability insurance of approx. 14 million (USD). Picking mother trees was banned in 2006, and they are no longer available on the market. All the Da Hong Pao on sale today is grown from cuttings of the mother trees.
Grown at an average altitude of 650 meters above sea level, this tea is picked from April to May.
These large black leaves brew to an amber cup with a rich, earthy, and roasted taste. The cup is smooth with a slight aftertaste of browned butter.
Brew tea at 195º – steep for 3-5 minutes. Try multiple infusions (let the tea steep for approximately 15 seconds longer on each subsequent infusion).
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Sip Down
I’m typically one for the deeply roasted teas (e.g. Lapsang Souchong, Wuyi, etc.), but this one didn’t make the cut. S&V has had a nearly long streak of luck with my palate and has blown me away with most of their teas. Did I expect to keep that streak running until I’ve managed to get through as many teas in their catalogue? Yes and no. Yes – that’d have been special. No – I know that this idea was only a fantasy. This one bad session doesn’t mean that this is the end of my relationship with S&V though! We’ve a long way to go :)
