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WUYI DA HONG PAO
BIG RED ROBE from WUYI MOUNTAINS
WULONG
ORGANIC
Wuyishan, Fujian, China.
Legendary representative of highly-fermented wulong tea also known as Yan Cha "Rock tea". One of the top 10 Chinese teas of all time with a hundred years of history. One of the best teas on the planet due to its unique fragrance and taste. Famous for its heavy roasted, sweet flavour called Yan Yun "Rock rhyme". This Highest Mastery Tea is made in the family of a tea master who produces this tea for generations using a family recipe. Definitely one of the most exquisite teas.
When properly stored, this tea gets better with time!
AROMA
Smoked, fruity, bakery.
TASTE
Sweet, mineral, woody.
CULTIVAR: Da Hong Pao
HARVEST: Spring, 2021
SOLD OUT
WULONG
ORGANIC
Wuyishan, Fujian, China.
Legendary representative of highly-fermented wulong tea also known as Yan Cha "Rock tea". One of the top 10 Chinese teas of all time with a hundred years of history. One of the best teas on the planet due to its unique fragrance and taste. Famous for its heavy roasted, sweet flavour called Yan Yun "Rock rhyme". This Highest Mastery Tea is made in the family of a tea master who produces this tea for generations using a family recipe. Definitely one of the most exquisite teas.
When properly stored, this tea gets better with time!
AROMA
Smoked, fruity, bakery.
TASTE
Sweet, mineral, woody.
CULTIVAR: Da Hong Pao
HARVEST: Spring, 2021
SOLD OUT
According to Chinese traditional medicine, wulong reduces heat, revitalises the body and has a harmonising effect. Wulong strengthens the immune system, regulates blood sugar level, promotes proper digestion, lowers cholesterol level, prevents the development of cancer cells, lowers stress and improves mental health.
Learn more about BIOCHEMISTRY OF A TEA LEAF
Learn more about BIOCHEMISTRY OF A TEA LEAF
Water temperature: 85-100 °C.
Amount of tea: 3-7 grams per 100 ml of water.
Brewing method: Gongfu Cha.
Learn more about TEA BREWING METHODS
Amount of tea: 3-7 grams per 100 ml of water.
Brewing method: Gongfu Cha.
Learn more about TEA BREWING METHODS
BIG RED ROBE FROM WUYI MOUNTAINS
This tea is one of a kind. True ceremonial tea requires a special attitude and teaware to appreciate all the nuances. I hope you have a yixing teapot, or at least a gaiwan, to do it properly. I recommend following all Gongfu Cha steps to appreciate all the nuances. It's worth it to use quality water and boil it over the fire.
ORIGIN
Wuyishan is an ideal place to grow tea. The volcanic limestone soil in the mountains of WuYi contains the perfect combination of minerals and the deposits necessary for growing tea bushes, as well as the indispensable sun and rain. But one thing is scientific information about the soil and the environment, another is the almost tangible power of the spirit of the Wuyishan mountains.
WuYi has been a place of religious concentration for over a thousand years. For Taoists, Buddhists, and Confucian WuYi continue to be the most important place of stay. The excellent and incomparable soil, climate and energy of the WuYi mountains are reflected in the taste and aroma of rock tea. "The magnificence of the WuYi mountains - cliffs, flowers, a crystal river, the earth, the sky and the divine spirit - so naturally and neatly unfolds in a cup of good rock wulong".
ORGANOLEPTICS
Warmed tea leaves start to have notes of chocolate and cacao beans. After rinsing aroma completely changes and develops into sweet and fresh fruity, woody notes. Fragrance in the aroma cup has sugary, flowery, and creamy notes. There are notes, which remind me of the puff pastry, butter cookies, and sandal powder used in the Xiang Dao incense ceremony. Very complex taste with bakery, woody notes with deep long-lasting aftertaste with mineral nuances.
Grown in rocky terrain with unique soil and climate, these matured tea leaves have the ability to give a very special taste. Don't hurry and enjoy the aroma as well as the beauty of the whole tea leaf. Woody, smoky, and nutty aroma with bakery notes. Very delicate and gentle fragrance hard to describe.
ORIGIN
Wuyishan is an ideal place to grow tea. The volcanic limestone soil in the mountains of WuYi contains the perfect combination of minerals and the deposits necessary for growing tea bushes, as well as the indispensable sun and rain. But one thing is scientific information about the soil and the environment, another is the almost tangible power of the spirit of the Wuyishan mountains.
WuYi has been a place of religious concentration for over a thousand years. For Taoists, Buddhists, and Confucian WuYi continue to be the most important place of stay. The excellent and incomparable soil, climate and energy of the WuYi mountains are reflected in the taste and aroma of rock tea. "The magnificence of the WuYi mountains - cliffs, flowers, a crystal river, the earth, the sky and the divine spirit - so naturally and neatly unfolds in a cup of good rock wulong".
ORGANOLEPTICS
Warmed tea leaves start to have notes of chocolate and cacao beans. After rinsing aroma completely changes and develops into sweet and fresh fruity, woody notes. Fragrance in the aroma cup has sugary, flowery, and creamy notes. There are notes, which remind me of the puff pastry, butter cookies, and sandal powder used in the Xiang Dao incense ceremony. Very complex taste with bakery, woody notes with deep long-lasting aftertaste with mineral nuances.
CHINA CLASSICS
Try one of the best Chinese classics from AN SHIM TEA COLLECTION