Zheng Yan Da Hong Pao, Roasted Wuyi Oolong With Cherry and Tobacco Aroma

Description

ORIGIN & HARVEST TIME

China, Fujian, Wuyi Shan

CHARACTER

This tea comes from the so-called inner/original rock in the core area of the Wuyi tea plantation. Lighter than the classic Da Hong Pao, it is a very balanced, fruity, easy to drink tea that will easily attract you to the world of Wuyi oolongs. The tea’s distinctive feature is its intense plum, cinnamon and cumin flavours in a naturally sweet brew, accompanied by a long, enjoyable aftertaste. The roasted flavour and the cocoa, tobacco and fruit character are very special together!

In the case of oolong teas, the art of tea making is already present in the production and processing phases. In Taiwan’s high-mountain tea gardens, Japanese cherry trees are planted among the shrubs, which blossom just as the buds are budding to make the tea more fragrant. The roasting of dancong and wuyi teas, makes different types of charcoal and ash aroma in the tea product. In the roasting process, the teamaster cannot burn the tea, just create a perfect harmony between the rhyme of the rock and the roasted flavour.

Wuyi Mountain is one of China’s oldest historical tea producing areas. Rich in trace elements and minerals, the rocky mountainous region produces teas of exceptional quality. As Lu Yu wrote in his 8th century tea book: the first-quality teas grow among the rocks, the medium ones grow on pebbly, sandy soil, and the weaker ones grow in the yellow earth.

DOSAGE & BREWING GUIDELINE

A) Traditional way in a gaiwan/clay teapot: 5-8 grams + 150 ml water. According to the Gongfucha, it can be infused at 85-90°C, for 20-30 seconds, 8 times.

B) Modern brewing in a jug: 5-10 grams + 300-500 ml water. It can be infused at 85 C°, for 1 minutes, 4 times.