Origin: Wu Yi Shan
Varietal: Bei Dou
Picking: Bud and top two leaves
Know your tea: Long and wiry, Da Hang Pao is one of the top 10 Chinese teas and is one of the more roasted and robust oolongs. It pairs especially well with a spicy and strongly flavored meal as it can hold up against strong flavors whilst helping digest the food and preparing you for the next bite. This Da Hong Pai is from the Wu Yu Mountains, home of the original Da Hong Pao mother trees that have been around for thousands of years.
Ingredients: 100% pure tea
Tasting Notes: Toasty, full-bodied, complex, lingering finish
Liqueur Body: Full-bodied, heavy roast oolong.
We encourage you to experiment with the amount of leaves, amount and temperature of water, and infusion times to reach your preferred strength of tea, but here's a suggestion for this particular tea:
Yield: At least 25 x 120ml cups/pots
Pro Tip: Rinse your tea before the first infusion, to 'awaken' the leaves. You can do this by just submerging the leaves in warm water at the prescribed temperature for each particular tea, and then discarding that water. This will also preheat the vessel and prevent the water temperature from drastically falling during the infusion.
Most reinfusions require the same or higher temperatures than the first infusion because the leaves will already be moist, but the time for each reinfusion will first reduce till a certain number of reinfusions, and then it will need to be increased till you've maxed out the potential of the leaves.