Da Hong Pao from the Wuyi Mountains, roasted medium-heavy for a robust cup with floral and smoky sides.
Tea Profile
At a glance: Spring · Wuyi rock oolong (yancha) · Medium-heavy roast · our A+++ grade · Sample 7g to 1000g
- Dry leaf: Long, twisted strip-style leaves, as is typical for this kind of oolong.
- Aroma: Floral notes over a light smokiness from the roast.
- Taste: Rich and robust; the floral side balances the smoky roast as the session goes on.
- Mouthfeel & body: Full in the mouth.
- Aftertaste: Roast and floral notes linger.
- Best for: Everyday drinking. A good Wuyi rock oolong to keep on hand, including for those new to oolong.
Brewing Guide
- Use a gaiwan or small pot, about 6–7g per 100ml.
- Heat water to 100°C (212°F).
- Rinse once quickly and pour the rinse away.
- Steep 5–10 seconds, adding about 5 seconds each time.
- Pour into a fair cup before serving.
These numbers are a starting point. Try shorter or longer steeps and see what you like best.
Storage
Keep it airtight in a cool, dry place away from light and strong odors. No need to refrigerate; the roast keeps it stable.
About the Leaf
Not every bag shows these, but you may notice them:
- Some stems and broken pieces: normal for hand-sorted loose oolong, and they brew just as well.
- Darker, glossier leaf: this is the roast, not spoilage.
