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Da Hong Pao Tea, origin in Wuyi Mountain, is always regarded as famous Wuyi Rock Tea and reputed as “King of Tea”.
This wuyi Da Hong Pao is made in spring from tea leaves with standard of one bud with three leaves from C.sinensis cv. Dahongpao. Roasted with traditional wood charcoal for three times, this tea is well-balanced of baked aroma and floral fragrance. The tea liquor is of high aroma, and the tastes of the first 6 infusions changes as: sweet refreshing and brisk – mellow and thick with slight bitterness – gentle and mild. The yanyun “charming rocky rhyme” which is favoured for rock tea lovers is also well reflected in this Wuyi Rock Da Hong Pao tea. The Da Hong Pao tea could get richer, mellower and more complex taste after some time of storage of the newly tea. The tea will present characteristics such as its high and long lasted floral fragrance, smooth, rich, sweet and refreshing aftertaste.
This Da Hong Pao is a perfect choice for people who want to discover Wuyi Rock Da Hong Pao teas or for oolong lovers that want to find a Da Hong Pao for their daily teas.
Jiuzhou Tea Garden is located north of Wuyi Mountain and next to Huangbo river which is of maximal water volume around. The annual temperature of the tea garden is about 18℃ and annual rainfall here is around 2000mm.
Mountain range is as protective screen around the tea garden, with abundant water resource.
Furthermore, the tea garden lies in remote parts of the high mountains with flourish trees, where the air is fresh, water is clean and soil is fertile.
Cedar, pine tree, gingkgo and walnut trees are planted around tea garden and road to protect them from windstorm.
Mr. Wen, the owner of tongmu organic tea garden, who had worked as a workshop director in tongmu tea factory, where he engaged in the processing methods of Lapsang Souchong. With 44 years' experience of tea processing, Mr. Wen is not only a very professional tea master, but also attach great importance to tea's quality. Even tea lovers often say: “as long as the tea is made by Mr. Wen, then there is no need to worry about its quality.”
Angel: When did you start to make tea? What's the most meaningful and valuable things that tea brings to you?Mr. Wen: I was born in 1959 and lived in remote mountainous areas where there is no school. Therefore, I started to make tea in 1972. Ever since, tea has changed my life and because of tea, I also met lots of friends.
Angel: What personality do you think that a tea mater should have?Mr. Wen: The most important thing for me is to put my enthusiasm and focus on making high quality teas. Through my experience, it also requires me to endure sufferings and hardships as well as in a peaceful mind.
Angel: What's your most favorite and least favorite thing about your job?Mr. Wen: Each batch of tea can be made successfully that matters most. I can’t stand for wasting my own made tea.
Angel: what makes you feel most accomplished?Mr. Wen: I persisted in using traditional method even when Lapsang Souchong is not so popular at that time. However, I felt quite proud because it was gradually widely accepted by tea lovers and it also made me become one of the few traditional Lapsang Souchong tea masters.
Angel: What tea would you like to drink as usually?Mr. Wen:Teas that are made by myself.
Angel: How many years have you been engaged in making tea? And what are they difficulties you’ve met?Mr. Wen: I’ve been worked as an independent tea mater for 44 years. At first, we were worried about piling up in stock. But now, the shortage of raw material is the biggest concern, because we always adhere to choose the best natural materials to ensure the quality.
The first group of tea masters who created Jin Jun Mei (photo took in May, 2015) Mr. Wen is the second one starts from right.
Da Hong Pao originated from wild rare tea plants that were found growing on the cliff of Wuyi Mountain. There still remains the stone carve of “大红袍” by a Monk in Tianxin temple in 1927. There at Wuyi Mountain the sunshine is short, more reflected light and the temperature different between day and night. There always have a spring trickle flow from the top of the cliff. This particular natural environment creates the specific quality of Da Hong Pao Tea.
C.sinensis cv. Dahongpao got its name because of its purple-red buds and leaves.
The origin mother trees (of thousand years old) of Da Hong Pao are grown on the Tianxin Rock of Wuyi Mountain in Fujian and there’re only six mother trees left. After years of cultivating by tea cultivation experts, in 1980s the Dahongpao variety is reproductive success and then grown massively. A few years later the reproductive Dahongpao varieties was equality to the quality of the mother trees tasted by tea examine experts.
The Dahongpao varieties belong to shrub with semi-spread tree crown and thick branches. The length of the tea leaf is about 6-7cm, while width is about 3cm. Tender buds and leaves are fat of purple-red color, and the picking time is around in late April and early May.
According to legend, the mother of a Ming Dynasty emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. Three of these original bushes, growing on a rock on Mount Wuyi and reportedly dates back to the Song Dynasty, still survive today and are highly venerated. At one point, less than one kilogram of tea was harvested from these plants each year, of which a portion was retained by the Chinese government.
The Da Hong Pao Tea has been older than a hundred years and has become the rare treasure. The six huge tea bushes have been protected by the nation. It was allowed to pick every spring before, but this has been forbidden since 2006. Nowadays people use asexual reproduction has been successfully developed hundreds of acres with the seed tree features the same characters of Da Hong Pao Tea. As long as having the same characteristics of the female characters, whether it is a second generation, three generation or even 20 generations, has the same varieties significance as the female. Therefore, all from the original reproduction of suckling tea are really Da Hong Pao Tea.
Wu Yi tea has the highest amount of polyphenol which is a natural antioxidant that comes in the tea. Many signs of aging include dark spots, wrinkled skin, roughness and related blemishes-people have reported a decrease of these symptoms with regular drinking of wu long tea. Typically, a cup of authentic wu yi tea has between 20 and 40 mg of polyphenols. This is more than most vegetables that are considered high on antioxidants. There are a few varieties of Oolong tea, but most of them have the same health and weight loss benefits that aid in preventing or reversing aging.
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You're reviewing: Da Hong Pao (Big Red Robe) Wuyi Rock Oolong Tea Fujian
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An inexpensive way to try the famous Da Hong Pao Wuyi Yancha. Let's take the opportunity.
Decent taste, it has the right notes but the it's not quite there. But regardless at this price, it's a great tea!
I have several Da Hong Pao teas in my collection, and this one comes somewhere in the middle. I had better, but I tested much worse. It is a decent every day drinker for people who like Wuji Oolongs and can be a test if you like the taste of Fujian terroir or not, but for the real thing I recommend visiting more specialized vendors.
While steeping, this smelled very similar to peach cobbler, all warm-bready and fruity. The finished (western style) cup smelled of warm sugar. The flavour is complex and interesting, prickly and roasty on the tip and sides of the tongue and sweet and smooth at the back of the sip. Very nice cup of tea.
I was expecting a bit more from this tea, but over all it was really nice. Strong lingering flavor with a nice after taste.
Smells great, pretty standard flavor. Slightly earthy, dark fruit flavor with a clean finish. Brewed western style (212degrees for 3 minutes) comes out strong, slightly bitter with pronounced dark fruit/musk tones and nori like aftertaste. Brewed eastern style (Starting at 190degrees for 45 seconds and increasing heat and time with each steeping) It starts out earthy and musky with a roasted/malty flavor. Mellows as you go to a dark fruit/malt flavor and develops a taste of nori around the 3rd steeping that gets stronger as you go. Overall a pretty standard Big Red Robe, good for the price, but not the best I've had. Doesn't really live up to it's potential to me, and I prefer other teas, so probably won't order this one again. If you like darker oolongs and roasted teas this would be great for you, but if your looking for a more intricate cup try some of Teavivres other oolongs. Great quality as usual.
One of the best teas in its style. Definitely recommended.
This is a solid, complex Da Hong Pao––I don't think I could find a better Da Hong Pao at this price point. When I smelled the dry leaves, amid the cocoa and roasted notes I even got a sudden bright scent of passionfruit / mango. This tea is interesting enough that I will buy 100g after I finish my samples and possibly start seasoning my Yixing teapot with Wuyi oolongs. Brewed 7g with boiling water in a 150ml gaiwan. Flavours: Cocoa, Dark Chocolate, Mineral, Roasted, Seaweed, Stone Fruit --- 1st infusion: (25s) Leaves smell like a complex mixture including bitter chocolate and seaweed. Tea has that roasty, mineral flavour I associate with Fujian oolongs. Drinking this with toasted leftover dimsum now and it pairs alright with the oily sweetness, imparting chocolatey tones. 2nd infusion: (30s) Liquor is still a beautiful reddish bronze. Flavour is mellowing out from the initial infusion’s harshness. This is growing on me. 3rd – 5th infusions: More of the same goodness, the colour shows no sign of letting up while the flavour gradually lightens. 6th infusion: (120s) The leaves are left with a fruity aroma like grape or plum. The liquor has finally turned a coppery amber colour, and tastes a very pleasing, mild flavour with the bitterness all gone––mineral and roasty with fruit aftertaste. Really like this infusion.
I bought it and received very fast. The frageance and taste is extemely very good. The colour is a red orange. Excelent.
The things I like in a Da Hong Pao are a thick mouthfeel and a taste I can't match to any food I am currently familiar with and so think of as related to the way real eucalyptus smells, with just a hint of spice over the top. This one was tasty but a little thin-bodied for my taste. Made roughly western style (whole sample packet in eight ounces of water, steeped for first three and then six minutes) because I find the spice a bit too much when I brew DHPs in a gaiwan.
Reply: Hi， Thank you very much for writing to us. This is Ban Yan. For the quantity of zhengyan is very limited and the price is very high. Hope this is helpful for you.
Reply: Dear Greg, Thank you very much for writing to us. Our Da Hong Pao is yan cha (rock tea). Hope this is helpful for you. If you have any questions, please feel free to contact us.
Reply: The fresh tea leaves of Da Hong Pao will be harvested for several times in a year. Our tea is the 1st flush of this year.
Reply: Yes, this Da Hong Pao is grown and produced in Wuyi Mountain in Fujian Province. It is an authentic Fujian Oolong tea.
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