Da Hong Pao is a wonderful sweet Oolong with warm, burnt notes of caramel, butter, toast and vanilla. A unique flavour sensation!
This delicious Oolong owes its name to the red colour of the bushes. The leaves are processed in a special way: they are spread thinly on a woven bamboo tray, then shaken in a circular motion, a task which requires great skill and dexterity. In China, these “leaf shakers” are greatly admired.
Legend has it that a Ming dynasty magistrate fell ill while visiting the Wu Yi Shan gardens, and recovered his health after drinking some Da Hong Pao. In recognition, he hung his majestic long red robe at the garden’s gates, marking his official approval of this incredible tea, and giving it its name.
- Fujian, China
- Tea colour:
- Appearance: large twisted leaves
- Colour: dark brown and coppery
- Scents: burnt (roasted coffee bean, dark caramel), fruit, butter, hints of mint and animal
- Scents: dark caramel, milky coffee, fruit (jam), white flowers
- Colour: amber-yellow
- Texture: supple and smooth
- Flavours: sweet
- Aromas: milky coffee, caramel, melted butter, toast, fruit jam, vanilla, dried wood, dark honey, a hint of animal
- Aromatic profile and length in the mouth: incredibly intense warm, burnt notes. A sweet liquor with a superb lingering milky coffee quality at the finish, offering a unique tasting experience
Suggestion of preparation
With the tasting set: 6 minutes in water heated to 90°C
Or three pinches of leaves in a small zhong, in short infusions (20-40 seconds) repeated several times in water heated to 90°C
Grands Crus: savour the exceptional
Rare and ephemeral, teas identified as Grands Crus by Palais des Thés are the result of alchemy between a tea plant variety, its terroir and the talent of an artisan grower. Meticulously plucked, processed and sourced in the most respected tea gardens, our Grands Crus unveil unique flavours that reflect the refinement of their origins.