Da Hong Pao is called the "King" of Wuyi rock tea. In a legend it was said that this tea once cured the illness of the mother of an empire, out of gratefullness the emperor send great red robes to clothe the tea bushes. Nowadays only four of the original tea bushes remain (dating up to 400 years old) and their output is small and mostly reserved for high officials, whom unfortunately are not necessairily great tea lovers. Our Da hong Pao originates from the qizgong bush growing wildly in the Wuyi Shan area. This Da hong Pao is both affordable and enjoyable.

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Appearance leaf: Brown bloom color blended with greenish brown, leaves are bold and slightly curled.

Infusion: Brilliant orange yellow

Taste: Elegantly soft and mellow, smooth flow down throat

Fragrance: Scent of sweet milk, low and attractive

Origin: Wuyi Mountain, Fujian Province

Harvest: May, 2009

To brew Wuyi Da Hong Pao, first put dry tea leaves (ratio leaves to water, 1:4) in Gaiwan, yixing clay pot or porcelain teapot, then pour 95 degree boiled water into the teaware. The first round needs to be discarded in order to clean the tea of dust and other unwanted substances. Steeping time for first round can be up to 20 to 30 seconds. Steeping time can be prolonged with each subsequent brew. Wuyi Da Hong Pao can be brewed for 3 rounds at least.