How to Brew Da Hong Pao

Roasted and mineral, with dark-fruit and toasty notes and a lingering sweet aftertaste, prized for its distinctive "rock rhyme" character.

Catalogued origin is China; the tea comes specifically from the Wuyi Mountains of Fujian province.

Here is how to brew Da Hong Pao for a clean, full-flavoured cup. One ingredient. Nothing added.

How to Brew Da Hong Pao

1. Measure about 2 g of Da Hong Pao into your cup or teapot.
2. Heat fresh, filtered water to 95 C.
3. Pour the water over the Da Hong Pao and steep for 3-4 minutes.
4. Strain and serve.
5. It re-brews Up To 5, so you can steep a second cup from the same Da Hong Pao.

Tips

• Storage: Store in a cool, dry place away from direct sunlight; keep tightly sealed after opening.
• Get more from it: Re-steep the same Da Hong Pao for a lighter second cup.

Tasting Notes

The Real Flavour Of Da Hong Pao, Fairly Priced.

• Sweetness: Warm Brown Sugar
• Aroma: Orchid & Osmanthus
• Roast: Roasted Chestnut
• Body: Thick And Coating
• Smoothness: Very Low Bitterness
• Finish: Mineral Rock Finish