Chinese Name: Wu Yi Da Hong Pao

Profile

Leaf:	Dark, mostly erect tea leaves
Infusion:	Light roasted orange infusion
Aroma:	Subtle fruity aroma and a hint of chocolate
Taste:	Fruity, slightly smoky and sweet

Harvest Season:	Spring 2007
Origin:	Wu Yi Mountain, Fujian Province
Processing Method:	Roasted
Leaf Form:	N/A
Organic Cert:	NOP, EU 2092/91

Description of Tea

Big Red Robe, otherwise known as the Tea King, is the most famous of Wuyi's "Four Famous Bush" (Si Da Ming Cong) teas. The three other teas which make up the collection of "Wuyi's Four Famous Bush" teas are referred to as Shui Jin Gui, Tie Luo Han and Bai Ji Guan.

Wu Yi Da Hong Pao in dry leaf form consists of dark, mostly erect tea leaves yielding a subtle fruity aroma and a hint of chocolate fragrance. The first infusion creates a pleasant orange brew with a unique fruity, slightly smoky, sweet aroma. The taste is rich and smooth emitting a subtle fruity aftertaste. An aromatic, sweet flavor lingers on the tongue well after the last sip. Our Wuyi Da Hong Pao is a calm but uplifting tea.

 

Preferred Method:	Yixing Teapot 200ml
Acceptable Method:	Gaiwan 200ml
If You Must:	Teapot
Quantity of Tea:	5-7 grams
Water Temp:	212°F, 100°C
Infusion Time:	1 minute first and second brew; increase by one minute each consecutive brew

How to Brew?

The preferred method of brewing is an Yixing teapot or a gaiwan.  After boiling the water to 212° F (100° C) rinse the gaiwan or teapot once.  By rinsing we ensure the teaware is free of any unwanted matter as well as create optimal heat conditions for brewing.  We suggest 5-7 grams of tea per 200 ml of water.   However, these parameters have more to do with personal tastes than any sort of scientific groundings.  The lengths of the infusions are also dependent upon personal preference for either a weaker or stronger infusion.  As such we suggest starting with shorter infusion times of up to one minute for the first and second brew while gradually increasing infusion times by one minute for each consecutive brew.