Sensory Profile: Balance and Clarity
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Dry Leaves: The leaves are tightly knotted, sturdy, and slightly twisted. They exhibit a deep, dark brown color with a characteristic oily luster (Wu He You Run).
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Tea Liquor: The infusion pours a clear, transparent orange-yellow. It offers a mellow, thick, and refreshing sweetness (Chun Hou Gan Shuang) accompanied by a long-lasting, elegant aroma.
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Spent Leaves: The "infused bottom" is soft, bright, and remarkably even. The edges show distinct red oxidation or cinnabar-colored spots, showcasing the traditional "green leaf with a red edge" technique.
Heritage and Lineage
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1980s Origins: In 1983, the Wuyi Tea Science Research Institute successfully achieved the asexual reproduction of the original Da Hong Pao mother bushes. By 1985, the first commercialized packaged Da Hong Pao was launched under the "Wuyi" (武夷) brand.
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1990 Landmark: The "Ba San Cha Ren" packaging was officially born, featuring the iconic calligraphy of tea grandmaster Chen Chuan.
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Modern Stewardship: Wuyi Star acquired the historic "Wuyi" trademark in 2003, ensuring the orthodox techniques of the Tea Research Institute were preserved and brought into the modern era of standardized production.
Sourcing and Organic Assurance
Produced by Wuyi Star Tea Co., Ltd., the leaves are sourced from over 1,235 acres of proprietary tea gardens, including the prestigious Jiulongshan site. This product maintains global compliance through a rigorous "Four-Way" organic certification:
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USDA Organic (USA)
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EU Organic (Europe)
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JAS Organic (Japan)
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China Organic Product
Technical Breakdown: Logic & Variable Analysis
To evaluate this tea's performance, identify the following critical premises and structural risks:
1. The Roasting Variable (Huo Gong)
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Mechanism: Heavy roasting involves a long-duration, low-temperature Maillard reaction. This converts raw vegetal notes into complex caramel and chocolate aromatics.
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Critical Threshold: The "Special Grade" designation assumes the fire has reached the "bone" of the leaf without scorching the surface.
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Risk Point: If the roasting is too aggressive, it risks masking the cultivar's specific floral notes. The quality is determined by whether the "fire aroma" (Huo Xiang) and "rock charm" (Yan Yun) can coexist in a balanced state.
2. The Quantitative Logic of the 9g Stick
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Variable Relationship: 9g is the optimized dosage for a standard 120ml–150ml Yixing teapot or Gaiwan.
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Purpose: This packaging format eliminates the variable of "user measurement error," ensuring a consistent concentration of the "thick flavor" profile regardless of the brewer's experience level.
3. The "Tui Huo" (Resting) Factor
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Fragile Premise: Heavy-roasted teas are highly unstable immediately after production.
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Operational Risk: Consumption too close to the roasting date may lead to "internal heat" (dryness in the throat). The tea requires a mandatory resting period (Tui Huo) to allow the fire energy to settle. Furthermore, because heavy-roasted tea is highly hygroscopic (moisture-absorbent), the integrity of the individual stick seal is the most vulnerable point for long-term flavor preservation.
4. Sourcing Reliability
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Variable: Proprietary gardens vs. Collected Maocha.
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Logic: Owning 7,500+ mu of gardens allows Wuyi Star to control the alkaloid and polyphenol ratio from the moment of plucking, which is the foundational variable for a "Special Grade" mouthfeel that remains "thick but not cloying."