Wulong Tea
China

Da Hong Pao 1994

Big red robe
Product code: CSTVI-82
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This famous "rock wulong" from Fujian is offered in this version aged for more than twenty years.

Aromas of tobacco, spices and burnt wood from the rinsing of its dark roasted leaves blunt the senses. Its substantial liquor is full and generous, enlivened by its nuances of acid fruits (gooseberry) and cocoa.

A tea for a special occasion or simply to brighten up your day's end.

Gong fu cha technique
balance Quantity / 250ml of water
2
thermometer Temperature of infusion
95
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion length 1
15 - 25 sec
lined-clock Infusion length 2
10 - 20 sec
lined-clock Infusion length 3
20 - 35 sec
Teapot method
balance Quantity / 250ml of water
1.5
thermometer Temperature of infusion
0
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion length
4 à 5 min
Flavour wheel To better identify the aromatic notes of each tea
Floral Fruity Wooded Earthy Spice Vegetal

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Da Hong Pao Mr. Wu

Legendary wulong from the Wuyi mountains of Fujian, it is the most famous of the "rock teas", as they are called. Delicately twisted whole leaves are lightly roasted for a rich full liquor.