Fujian

Dà Hóng Páo大红袍

dà hóng páo

Origin: China, Fújiàn Province (福建, Fújiàn), Wǔyí Mountains (武夷山, Wǔyí Shān),...
Tea type: Oolong Tea
Caffeine Level: Medium
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

The legendary 'Big Red Robe' — the king of rock oolongs with a dense flavor, a note of charcoal roasting, and a magical melody of the rocks.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 5-7 grams per 150-200 ml of water (approximately one to one and a half teaspoons).
Teaware: Gaiwan (traditional Chinese cup with lid) or Yixing clay teapot are ideal. Yixing clay is porous and "breathes" well, allowing the tea to fully unfold. Yixing clay tea...
Water Temperature: 90.000000
Brewing Notes: Rely on your sensations and adjust brewing time depending on desired strength and richness of infusion.Pay attention to infusion color, aroma, tea leaf unfolding. This will help...
Water Temperature Detail: 90-95°C (boiling water can "burn" the tea and make it bitter).

Origin

Tea Type: Oolong
Origin Country: CN
Province: Fujian
Category: Among China's most famous teas, included in the "Ten Famous Teas," and heads the list of "Four Great Bushes" (四大名枞, Sì Dà Míng Cōng) from ...
Coordinates: 27°43' North latitude, 117°41' East longitude.
Origin: China, Fújiàn Province (福建, Fújiàn), Wǔyí Mountains (武夷山, Wǔyí Shān), UNESCO-protected reserve. Wuyishan City.

Taste

Dry Leaf Appearance: Large, longitudinally twisted leaves, dark brown, almost black in color, with reddish or golden luster. Leaves are dense, strong, oily in appearance.
Dry Leaf Aroma: Very rich, multifaceted, with pronounced notes of "fire" (roasting), woody, spicy, chocolate, caramel, fruity (dried fruits) and floral nuances. The characteristic &qu...
Liquor Aroma: Deep, enveloping, with dominating notes of roasting, dried fruits, chocolate, caramel, spices, with floral and mineral undertones.
Liquor Color: From dark amber to reddish-brown, cognac-colored, transparent, clear, with oily sheen.
Spent Leaves: Whole, dense, elastic leaves of dark brown color with reddish tint, unfurling during brewing.
Taste: Very rich, saturated, dense, oily, with light astringency and noble bitterness that quickly transitions to a long, sweet aftertaste. The bouquet contains notes of "fire&quo...

Details

Oxidation: 15.000000 - 70.000000
Oxidation Maximum: 70.000000
Oxidation Maximum Detail: 70
Cultivar: The question of Da Hong Pao's varietal classification is a subject of discussion.
Picking: Harvesting occurs, as a rule, in late April - early May.
Phase: Early

Где купить

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