WUYI IN 100G
Da Hong Pao Rock Tea
DA HONG PAO 100GThe first cup of rock tea begins with Da Hong Pao.
Checkout is completed at shop.mulanteastory.com — our official online boutique. Stock, shipping and offers as shown there.
- Name
- Da Hong Pao Rock Tea · DA HONG PAO 100G
- Series
- WUYI IN 100G
- Tea
- Wuyi rock tea
- Format
- 100g tin
- Origin
- Wuyishan, Fujian
- Price
- $16.9 (100g · price as shown in the online boutique)
TASTING
The tin opens on the caramel sweetness of the roast. Once brewed, cassia spice and a faint orchid base rise slowly; by the third steep the aroma settles into the liquor, no longer calling for attention.
Rock bone on the palate, mellow but not slick. The returning sweetness rises from the throat — not sweet, but cool, like spring water seeping up through a crevice in the rock. After five steeps the yan rhyme still holds firm.
Da Hong Pao is the name of Wuyi rock tea. Zhengshan terroir leaf, finished by traditional charcoal roasting — steady aroma, mellow body, rock bone and returning sweetness clearly drawn. In a simple 100g tin, the threshold set no higher than a first cup of tea should be.
OUR CHOICE
Why we chose this tea
This is not the three mother trees of legend, but it is the key to Wuyi rock tea. We made this tea from zhengshan terroir leaf, charcoal-roasted in the traditional way — fired through, never burnt. The threshold is set close, the character undiminished. A first cup of rock tea should be like this: it settles, and it stays.
The tin opens on the caramel sweetness of the roast. Once brewed, cassia spice and a faint orchid base rise slowly; by the third steep the aroma settles into the liquor, no longer calling for attention.
Rock bone on the palate, mellow but not slick. The returning sweetness rises from the throat — not sweet, but cool, like spring water seeping up through a crevice in the rock. After five steeps the yan rhyme still holds firm.
SPECIFICATION
- Tea
- Wuyi rock tea
- Format
- 100g tin
- Terroir
- Wuyishan, Fujian
- Craft
- Traditional charcoal roasting, fired through the core, steady aroma.
- Water
- 100°C boiling water
- Brewing
- Brew with boiling water; pour the first two steeps out immediately, then add 5–10 seconds per steep. A 110ml white porcelain gaiwan with 5g of leaf is suggested.
CARE
Keep sealed and away from light, stored dry at room temperature. Once opened, enjoy soon — the flavour holds as at first.
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