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“This is one of those teas I’ve had forever but haven’t been drinking much of, maybe that will change now that winter is upon us. At any rate, I don’t think these roasted oolongs really go “bad”...” Read full tasting note
“This tea smelled good while brewing. I was expecting a hearty roasted tea, but I was disappointed. The flavor isn’t as roasty as it smells, just nutty. I generally don’t like strong nutty...” Read full tasting note
Also known as ‘Big Red Cape’, the Da Hong Pao is probably the best known oolong of China. Grown within Wuyishan, a scenic area stretching along Fujian’s northernmost border with Jiangxi Province. It comprises 36 graceful rock peaks and a twisting, curving river called Nine Bend Creek.
Oolong Varietals
Making oolong teas requires selecting suitable plant varietals and precise leaf rolling and roasting techniques.
Only a few original plants of Da Hong Pao still remain within Wuyishan and have been maintained by the same married couple for the last 25 years.
Most tea gardens comprise second and third generation strains of the original Da Hong Pao plants.
Pan Fired Technique
In making this tea, long stylish leaves are twisted sideways and then pan-fired to stop oxidation. The leaves are baked in the final stages of processing.
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This is one of those teas I’ve had forever but haven’t been drinking much of, maybe that will change now that winter is upon us. At any rate, I don’t think these roasted oolongs really go “bad” very quickly, I have one that is supposedly good for 15 years.
I didn’t like the first steep so I chucked that one out, 2nd steep has lovely notes of peach and honey with that delicious roasted fruit flavor. Steeped gong fu method in a yixing teapot… it’s good for at least 5 steeps from what I recall.
delicious. i need to restock it.
Their Golden Phoenix is pretty good too.