A classic Da Hong Pao Oolong, using a blend of leaves from the gardens of Xing Cun village in the Wuyi mountains. This tea has been twice charcoal roasted for a richer and deeper flavour, with abundant warming, roasty toastiness and a sweet, mineraly aftertaste. The Wuyi mountains are known for having lots of tall rocky, cliffs among the gardens, which imparts a mineral richness in the tea. So oolongs from this area are know as Yan Cha (Rock Tea). If you’ve never tried one before then start here, it’s the perfect intro to a proper rock tea experience.
Style: Charcoal Roasted Yan Cha
Cultivar: Da Hong Pao
Origin: Xing Cun Village, Wuyi Mountain, Fujian
Season: Spring 2019
Tasting Notes: Roasty, toasty and smooth. This tea leaves you with a warming sensation and sweet, minerally aftertaste.
Gong Fu Brewing Guide: Add 5-7g of leaf per 100ml • Heat water to 100°C • Infuse for 15-30 sec. • Pour. Enjoy. Re-infuse
Loose Leaf Brewing Guide: Add two small pinches of leaves into your favourite cup • Add hot water • Infuse for 1 minute • Ready to drink & enjoy!