Oolong Tea

This family of tea is classified between black and green. The various intensities of fragrances are determined by the different levels of oxidation that occur in the tea leaves. With its diverse array of aromas, oolong offers the most variety of any tea.


Wuyi Oolong Rock Pure Da Hong Pao


Brewing guidelines:

Brewing Guideline. 4 - 5 grams at a time: infuse at 98C (208F) for at least 20 seconds; gradually increase steeping time for subsequent infusions.


Da Hong Po is an important Wuyi oolong tea. Legend has it that the mother of a Ming Dynasty emperor was cured of an illness by a tea, and that the emperor sent a great red robe to clothe the four bushes from which the tea originated. Three of these original bushes, growing on a rock of Wuyi and reportedly dating back to the Song Dynasty, survive today and are highly venerated. A heavy oxidation at the higher end of the oolong spectrum gives the tea a heavier body and more assertive flavor. Da Hong Pao is the most famous Wuyi Shan Oolong, or Yan Cha "rock tea."

  • Location:
  • Harvest time:
  • Picking standard: One bud with two leaves
  • Shape:Tightly curled
  • Dried tea color: Dark brown
  • Composition:
  • Aroma: Floral, apricot
  • Tea soup color: Bright golden yellow
  • Taste: Floral and stone fruits
  • Brewing vessel: Recommended Yixing Gongfu pot (120cc)

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