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Da Hong Pao


Da Hong Pao

Da Hong Pao Oolong Tea

Legendary dark oolong with rich and strong aroma and taste
Package:Pack 50g (50 cups of tea)
Price: ₪44


Province Fujian

Da Hong Pao ("Big red robe") is the most famous dark (well-fermented) oolong tea. Its origin is WuYi Mountains in the Fujian province of China. According to legend, the mother of a Ming dynasty emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. Three of these original bushes, growing on a rock on the Wuyi Mountains and reportedly dating back to the Song dynasty, still survive today and are highly venerated. Famously expensive, Da Hong Pao can sell for up to US$1,025,000 per kilogram! Cuttings taken from the original plants have been used to produce similar grades of tea from genetically identical plants, so now we can enjoy Da Hong Pao for much less price.

Da Hong Pao is a full-bodied tea with a sweet aftertaste. It possesses extremely complex aroma, and each infusion brings a new dimension of flavor. We can hear a notes of autumn leaves, smoke, dry fruits, baked bread, honey, caramel and many many other.

As any oolong, Da Hong Pao is very useful for digestive system, improves metabolism, helps to breakdown fats. It contains less caffeine that other types of tea, so we can drink Da Hong Pao in evening time as well – it will pleasure, warm and relax us.

Interesting fact is that Da Hong Pao benefits from ‘resting ‘ or ‘maturing’ similar to sheng Pu-erh teas, just improving from long term aging.

Way of cooking

Slightly warm a small teapot by rinsing it with boiling water. Wash the leaves in the teapot with a small amount of hot water, and then drain the water. Brew the washed leaves for 30-40 seconds, then strain and pour into cups. As for brewing, it is recommended to use boiled mineral water cooled down to a temperature of 90–95°C based on 1 table spoon of tea per 200 ml. We recommend brewing leaves 2–3 more times.