DA HONG PAO #2
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Aroma: persistent, with notes of roasted nuts, spices, and tobacco.
Taste: spicy, sweet, with hints of baked fruits, caramel, and bread crusts with l. It has a long, voluminous aftertaste.
Impact: harmonizes emotional state, improves concentration, and relaxes. A wonderful tea for cold and rainy weather.
Chinese Oolong Da Hong Pao (Big Red Robe) from the Wuyi Mountains in Fujian province. It consists of beautiful whole tea leaves that have been heavily roasted. It has a bright chocolate-spicy aroma and a rich, dense flavor. Da Hong Pao will not leave anyone indifferent! With proper brewing, it can withstand up to 7 infusions.
STEEPING INSTRUCTIONS
Traditional Preparation
Add 5-6 grams to a Gaiwan 3.4 OZ ( 100ml ).
Use 200°F water.
Briefly rinse the leaves. Decant and discard this infusion.
Infuse the first brew for 5 seconds.
Infuse 2nd and subsequent brews for 10-30 seconds.
Repeat several times until the flavor and aroma of the tea dissipates.
As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.
Infusion method
Use a teapot or French press.
Preheat the vessel well.
Take 2 grams per 3.4 OZ ( 100ml ) of the vessel.
Use 200°F water. Infusion time is 2-4 minutes up to taste.
INGREDIENTS
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