Broken-leaf Da Hong Pao, a random blend of broken leaves from various Wuyi oolongs, medium-heavy roasted.
Tea Profile
At a glance: Wuyi rock oolong (yancha) · Medium-heavy roast · Sample 7g to 10'000g
- Dry leaf: Mainly broken leaves left from sieving several types of oolong.
- Taste: Complex and rich; each batch can taste a little different, so every batch is marked with its sourcing date.
- Good to know: Good on its own or as a base for an English breakfast style blend.
- Best for: Everyday drinking, whether you are a beginner or brew oolong often.
Brewing Guide
- Put 5–7g of broken leaves in a strainer set over a pitcher.
- Pour some boiling water over them as a quick rinse and discard it.
- Pour boiling water over the leaves again and drink.
An easy way to brew; adjust the amount to taste.
Storage
Store sealed in a cool, dry, dark spot away from strong smells. The roast keeps it stable, so the fridge is not needed.
About the Leaf
You may see some of these; they vary from bag to bag:
- 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.
