Da Hong Pao — Craftfolio
Taste: Milky, Floral, Bamboo
Serving: Each canister makes 25–30 cups of tea.
The mark of great Wuyi Rock Tea is the “green leaf with red edges.” It means the leaf’s surface is lightly bruised, turning red at the rim while the center stays green. Achieving this balance of about half fermentation is rare. It gives the tea both the richness of black tea and the freshness of green tea. To reach it, the leaf must be hand tossed with perfect timing and then roasted at exactly the right heat in each stage. It is a pursuit of fragrance and depth in equal measure.
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CHA PROFILE
Boil water to 200–212°F (93–100°C).
Add 2 tablespoon (≈6 g) for every 10 oz (300 ml) of water.
Let it steep for 2 minute. (Adjust time based on your taste.)
Strain the tea leaves
Enjoy your perfect cup — and re-steep up to 3 times.
Add 2 tablespoon (≈6 g) for every 10 oz (300 ml) of cold or room-temperature water.
Cover and refrigerate for 4–6 hours (overnight works best).
Strain the tea leaves.
Serve chilled and savor the clean, refreshing taste.
The same leaves can be re-steeped once more — just add fresh water and refrigerate a little longer for a lighter, smoother flavor.
origin: da hong pao (rock tea)
WUYISHAN, FUJIAN, CHINA
Region: Northern part of Fujian Province, China
Elevation: 1350 m
Wuyishan is the birthplace of black tea. Characterized by its rich biodiversity and unique microclimate, its rocky terrain and favorable climate create ideal conditions for cultivating premium oolong and black teas.
