Wuyi Star 'Ba San Cha Ren' (83 Tea Master) Da Hong Pao, special grade, heavy roasted, in 9g sticks.
Tea Profile
At a glance: Wuyi rock oolong (yancha) · Heavy roast · our Special Grade · Sample 9g / Bag to 108g / 12 Bags / 12 Mini Boxes / Box
- Dry leaf: Long, twisted strip-style leaves, as is typical for this kind of oolong.
- Aroma: Caramel with charcoal-roasted fire scent (huo xiang).
- Liquor: Deep orange-red, clear and bright.
- Taste: A strong start, then rock rhyme.
- Mouthfeel & body: Thick and silky without being heavy.
- Aftertaste: Refreshing sweetness that stays.
- Best for: Stepping up your oolong experience, once you know what you like.
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 Brand
In 1983 the Wuyi Tea Science Research Institute succeeded in propagating the original Da Hong Pao mother bushes, and in 1985 the first packaged Da Hong Pao was launched under the "Wuyi" trademark, one of the earliest registered for Wuyi tea. Wuyi Star Tea Co., Ltd. acquired the "Wuyi" brand in 2003 and carries on its production. Its teas come from more than 1,235 acres (7,500+ mu) of company-owned gardens, including the Jiulongshan garden, certified USDA Organic, EU Organic, JAS Organic and China Organic. The "Ba San Cha Ren" (83 Tea Master) packaging dates from 1990 and carries the calligraphy of tea master Chen Chuan.
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.
