“I was informed that this tea would be very strong, so strong that a suggested brew time would be about 10 seconds. I, on the other hand, brewed the tea for over 30 seconds (though this was the...” Read full tasting note
“I was served this tea gong-fu style at Pekoe Tea in Edinburgh. The first infusion reminded me of houjicha flavour but was also quite complex. I could taste a faint note of cinnamon. There was also...” Read full tasting note
Da Hong Pao is from Wuyi Mountain in Fujian Province and is known as "The Emperor of Teas". It is one of the "Four Famous Bushes" of Wuyi Mountain rock tea along with Tieluohan, Bai Ji Guan, Shui Jin Gui. The leaves are hand rolled and roasted making them dark red/brown. It is one of the most expensive Chinese teas.
Legend has it that this tea cured the mother of a Ming dynasty emperor from an illness, so he sent red robes to protect the bushes from which it originated
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