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This wuyi Da Hong Pao Teavivre provides will be 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. The tea presents characteristic such as its high and long lasted floral fragrance, smooth, rich, sweet and refreshing aftertaste.
Our Da Hong Pao Wuyi Rock Oolong Tea is analysed in accordance with the requirements of regulation (EC) 396/2005 (regulation on maximum residue levels in food and feed) in its currently valid version.
Recommend Brewing Guide:
Wuyi oolong tea is also known as Rock Tea or Yancha which is produced in northern Fujian. The tea leaves in this family are long and curly rather than ball-shaped, and are more oxidized and roasted than their southern cousin Tie Guan Yin. Wuyi tea is not a single tea variety, but refers to a collective teas grown on the Wuyi Mountain.
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.
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. In 2005, the remainder of this original and real Da Hong Pao was auctioned, with an initial asking price of 4000 RMB/100 g, but often reaching tens of thousands to millions of dollars per kilogram.
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.
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You're reviewing: Da Hong Pao (Big Red Robe) Wuyi Rock Oolong Tea Fujian
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This tea is a darker oolong with a roasted, earthy taste. I detected only modest floral notes. It is best for those days when you are looking for a bolder brew than the lighter and more floral oolongs. Another nice tea from Teavivre that I enjoyed as part of the four-tea Min-Yue oolong assortment sampler.
I’m on my second steep and having trouble describing this. It’s orange in colour, and tastes very much like 'oolong'. It’s roasty, and just a tad floral, with a bit of a darker vegetal aftertaste. Interesting! The second steep is even darker and roastier. I prefer this over the first steep. It’s so sweet and roasty, dark and full, yet not like a black tea. I think I get peach notes too!
SO…the dry smell is like sweet dried berries I preheated the Gaiwan & dropped the leaf in there, & the aroma was even sweeter, like strawberries & dark chocolate, with a floral ‘after’ smell that lingered in my sinuses. I went with really short steepings 4 secs for starters The wet leaf smelled of apricots & caramelized brown sugar The early steepings were lightly peachy, with a perfumey lingering aftertaste, & there was also a camphor. And roastedness. Later a ‘rock’ flavor predominated. This review was originally published on Steepster by Terri HarpLady in April, 2013. TeaVivre add this whole review here by getting permission from Terri HarpLady.
Very flowery for DHP, sweet. Nice tea with many steeps potential. Liked it.
The smell of the dry tea is not really floral, more fruity sweet and woody. The smell of the brewed tea is almost like aged hard wood. Slightly roasty. The brewed tea is light, clean and fresh. There is a slightly roasted wood taste but it is not heavy. Slight floral taste. Natural sweetness. The liquor is thick and creamy, although it doesn’t remind me of milk or dairy.
Mmm, toasty. I really enjoyed this and got several good steeps out of it in my small glass teapot. I really need a small ceramic teapot too. Time to start looking for that again, but first this tea. It’s toasty and floral on the first hit, and smooth, so smooth. This is a tea that would be easy to drink all day and I should probably try that with my gaiwan, when I next get another sample. I also need to compare it to Canton Tea Co’s offering, which I received as part of the tea club but have not yet sat down to taste.
Mmm roasty oolong. I love the toasted roasty oolongs and this one is quite nice. It is hard to really measure out the leaves as they are so large and airy but a must try if you like medium roasted type oolongs.
Excerpt from my Steepster post: The aroma is all bready and toasty, and with a certain amount of autumnal notes to it. Like the smell of leaves on the ground in the forest in mid-autumn. A bit earthy and a bit wooden as well. Mostly though, it’s toast and freshly baked goods I’m getting. If I really really concentrate, there is a mild chocolate note in it as well, but I can only find it if I’m searching for it and then only if I hold my nose in a very specific distance to the cup. I suspect it’s some of the toastiness that gets transformed under these circumstances. The flavour is all dark and earthy now, and there’s a nutty top note on it. It’s like I first get the basic earthiness and then the nutty note pops up at the top of the mouth and works its way downwards to the tongue. A bit wooden, but mostly nutty. And lets face it, most nuts are kind of woody in flavour anyway. As with the aroma, I’m getting a lot of toasty notes in along with the nuts, but it no longer gives me any baked goods associations. Toasted nuts, perhaps? That makes sense, actually. Read the whole post here: http://steepster.com/Angrboda/posts/106500
I received this as a sample from Teavivre and was pleasantly surprised. It was my first encounter with a real Oolong and memorable. Dark leaves steep to a golden red liquor. Round and very floral, sweet, smooth with no bitterness and a velvety aftertaste. Good for a cold afternoon, or iced on a summer's afternoon. Thanks Teavivre!
This is the second of the two oolongs from teavivre from my recent batch. The leaves of this one are a little on the greener side, but still dark. I’m guessing this is not as oxidized as the Oriental Beauty, but more than a Tie Gwan Yin. It smells very tea like, more like a black tea, again probably because of the level of oxidation. Brewed, this tea has a lovely golden reddish brown, lighter and clearer than most blacks, I think. Upon first (very hot) sip, I noticed it was a bit more astringent than the Oriental Beauty. It was a little tart, or sour…not necessarily in a bad way. This could just be my brewing. I did add some sugar to sweeten, though there is still that tart taste. I have not added any milk, even though this is dark enough to carry it. I’m not really getting much sweet or floral with this. It is possible that I’m just not feeling great lately, and I’m just not feeling it with the stuff I have have been having lately…my buds could be off. I will definitely be giving this another brew, and will try with and without sweetener, though I pretty much always add it once I’ve tried it plain. Unless this is my brewing, I’m going to say that I like this, but not as much as the Oriental Beauty. Thanks again to Angel for sending this one to me. It proves that I still like dark over light oolongs, but that I like light oolongs over green. This review was originally published on Steepster by Heather Martin on May, 2012. TeaVivre add this whole review here by getting permission from Heather Martin.
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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