Da Hong Pao is a wonderful oolong tea, produced from plants grown from three famous tea plants. The large leaves are about 40% oxidized and have a warm, toasty flavor like peach compote with a bit of dark molasses. The leaves can be brewed several times.
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||A tea with a history. This tea is located near a monastery located in the Wuyisan area of NW Fujian Province. Like most oolongs in this Wuyisan area, Da Hong Pao is twisted (not rolled into a ball) and it is finished in the traditional manner by charcoal firing. The legend is that tea provided support to an imperial official and he put his red coat on the tea plants that helped him.
||These leaves are long and twisted, the color is dark brown.
||Dark, clear caramel.
||The initial aroma is that of charcoal, but underneath is the sweetness of stone fruits like grilled peaches.
||A medium to heavy bodied oolong. This tea may be brewed multiple times.
||Like peach compote with a bit of dark molasses, and then some astringency from the charcoal firing.
||4 to 5 minutes