Big Red Robe (Da Hong Pao)
This variant is currently sold out
A darkly oxidized oolong from the birthplace of oolong tea, the Wuyi Mountains of China's Fujian Province. Upfront notes of molasses and apricot with a lingering and mouthwatering finish.
- How to Steep
- Product Details
- Fun Facts
- Pairing Suggestions
1-2 tsp per 8 oz of water, 195°F, 4-5 min.
When using a yixing teapot or a gaiwan, use twice as much tea and steep the same tea leaves 1-2 minutes multiple times until the flavor fades.
- Grown in the Wuyi Mountains of northwest Fujian Province, this tea is often called Rou Gui, which means “meat” and “bark/cinnamon,” indicating high value
- Tea leaves are partially withered in weak sunlight and finished indoors
- The workers use bamboo trays to toss and lightly bruise the leaves
- After hand rolling the tea leaves, the workers use high dry heat to stop oxidation
- The tea's dark brown liquor is malty with notes of dried fig, raisin and then a long lasting finish of mouth-watering minerality
- Big Red Robe (Da Hong Pao) receives its name from a Buddhist Monk who while traveling a long distance to take an important exam, stopped to make tea from tea bushes growing near the mountain path. Revived, he received the highest test score and was given a red silk robe. When returning home along the same mountain path, he covered the same tea bush with his red robe in appreciation of his accomplishment.
- The poor quality of the soil causes the tea bush to develop long tap roots, which extract vitamins and minerals from deep within the earth
- Granola, Toasted Bagels
- Oatmeal with raisins and dusted with cinnamon
- Sautéed mushrooms
- Fresh, dried, baked or grilled apricots or peaches
- Stir-fried vegetables with chicken or pork
- Any chocolate dessert
China, Fujian Province oolong tea: 100%