WUYI IN 100G
Da Hong Pao Rock Tea
DA HONG PAO 100GThe first cup of rock tea begins with Da Hong Pao.
Buying takes you to our boutique to complete checkout; stock, shipping and offers follow the boutique in real time.
- Name
- Da Hong Pao Rock Tea · DA HONG PAO 100G
- Series
- WUYI IN 100G
- Type
- Rock tea
- Aroma
- Open the tin and there is the toasty sweetness of the roast; once brewed, cassia and a faint undertone of orchid rise slowly, and by the third infusion the aroma has settled into the liquor and no longer flaunts itself.
- Taste
- The rock bone is there on entry; mellow rather than slick. Returning sweetness rises from the throat — not sweet, but cool, like spring water seeping up through a cleft in the rock. After five infusions the rock rhyme is still firm.
- Spec
- 100g tin
- Origin
- Fujian · Wuyi Mountains
- Price
- $16.9 (100g tin · price as shown in the boutique)
TASTING
Open the tin and there is the toasty sweetness of the roast; once brewed, cassia and a faint undertone of orchid rise slowly, and by the third infusion the aroma has settled into the liquor and no longer flaunts itself.
The rock bone is there on entry; mellow rather than slick. Returning sweetness rises from the throat — not sweet, but cool, like spring water seeping up through a cleft in the rock. After five infusions the rock rhyme is still firm.
Da Hong Pao is the name of Wuyi rock tea. Made from Zhengyan terroir leaf and refined by traditional charcoal roasting, its aroma is steady, its body mellow and full, the rock bone and returning sweetness clearly defined. In a plain 100g tin, it sets the threshold of entry at what a cup of tea ought to be.
OUR CHOICE
Why we chose this one
Da Hong Pao is not the three mother trees of legend, but it is the key that opens Wuyi rock tea. For this one we chose Zhengyan terroir leaf and traditional charcoal roasting, the fire reaching within without scorching. The threshold is set low, but the bearing is not lowered — the first cup of rock tea should be like this: it settles, and it stays.
Open the tin and there is the toasty sweetness of the roast; once brewed, cassia and a faint undertone of orchid rise slowly, and by the third infusion the aroma has settled into the liquor and no longer flaunts itself.
The rock bone is there on entry; mellow rather than slick. Returning sweetness rises from the throat — not sweet, but cool, like spring water seeping up through a cleft in the rock. After five infusions the rock rhyme is still firm.
SPECIFICATION
- Type
- Rock tea
- Spec
- 100g tin
- Terroir
- Fujian · Wuyi Mountains
- Craft
- Traditional charcoal roasting; the fire reaches within and the aroma stays steady.
- Water temperature
- 100°C boiling water
- Brewing
- Brew with boiling water; pour off the first two infusions at once, then add 5–10 seconds to each. We suggest a white porcelain gaiwan, 110ml, with 5g of leaf.
CARE
Seal away from light and keep in a cool, dry place; once opened, drink soon to enjoy it at its best.
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