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2018 Da Hong Pao

Scarlett Robe

Oolong Tea from China

Our Da Hong Pao ‘Scarlett Robe’ is rich and full-bodied.

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Our Da Hong Pao ‘Scarlett Robe’ is rich and full-bodied. It is a complex tea that is notably floral and exhibits wood, mineral and tobacco notes. The finish is long and sweet. 

Da Hong Pao is the most famous Yan Cha (“cliff” tea) of the Wuyi Shan region. This classic tea is known as “the king of Wuyi Shan”. Oolong teas from the Wuyi mountains are famous for their “yan yun” or rock rhythm flavour that describes the rocky terrain in and around the tea gardens giving the teas their unique flavour.

Origin: Xincun, Wuyi Shan, Fujian

Flavour profile: Full-bodied | Floral | Wood

Processing highlights: The picking standard for our Da Hong Pao is 3 open leaves that are plucked and sorted by hand. The leaves undergo outdoor withering and are oxidised to around 70%. This tea is traditionally roasted over charcoal 3 times resulting in a medium baking level.

Harvest: 01.05.2018

Cultivar: Bei Dou

Tea Master: Ms. Chen

Minbei oolongs grow North of the Min River in the Fujian province. Yan Cha or “rock teas” is the name that represents Wuyi Shan teas grown in this territory. Their unique terroir contributes to their “yan yun” or rock rhyme that Wuyi oolongs are famed for.

Elevation: 500m

An incredibly smooth and well-rounded tea that has a floral undertone and complex flavour profile of cinnamon, nutmeg, wood, fruit, subtle mineral notes, tobacco and the slightest hint of citrus. It is the silky feeling in the mouth and a persistent sweetness that lingers on the palate that will really delight.

This tea pairs particularly well with spicy and salty foods such as cold cuts, smoked fish and cheese. This tea would also be a great choice to end a meal due to its creamy and sweet flavour profile

Leaf appearance: Uniform brown-black leaves rolled strip style

Aroma: A warm tobacco aroma combined with a bouquet of mineral, floral and spice notes.

Liquor colour: Brilliant amber

Brewing & Storage

Store in an airtight container away from light, heat and moisture. 

Brewing Method Amount Temperature Time Infusions
Western 2-3g / 150mL 90˚C-95˚C 2-3 min 2-3
Gong Fu Cha 4-6g / 100mL 90˚C-95˚C First brew: 20s Subsequent: 25-50s 6+
Cold Brew 6-9g / 500mL Refrigerate Overnight (approximately 8hrs) 2+