Origin: Fujian Province, Wuyi Mountains Region
Harvest: 2011 Spring
Appearance: The tea leaves have a mixed colours from dark brown to dark green. Long shaped and is loosly rolled.
Smell: Flowery and refreshing with a very slight roasted aroma
Taste: It has a flowery, mild-roasted, slight fruity taste, which accompany with a long lasting after-taste, as well as a beautiful soothing and rounding body.
Brew: brownish yellow
Preparation:
- Quantity - 5-7g (0,25L)
- Steeping Time - 1-2 min (depends on brew and personal taste)
- Water Temp. - 95-100°C
- No. of Brews - at least once
Kungfu Cha Preparation (to Detail):
- Fill the warmed teapot (max. 100mL) to the half with dry tea leaves or 5-7g in a warmed 160mL Gaiwan.
- 1st Brew - "wash" the tea leaves with 100°C water without longer than 10 Sec. of steeping, then discard the water
- 2nd Brew - 100°C for 10 Sec.
- 3rd Brew - 95°C for 20 Sec.
- 4th Brew - 95°C for 1 min (*from this brew onwards, pour hot water over the teapot while brewing in order to keep the inside temperature)
- 5th Brew - 90°C for 2 min
- 6th Brew - vary the steeping time and temperature depending on personal liking
Teaware Recommendation: Porcelain or Clay Teapot
Note: Da Hong Pao, as well as other rock teas taste even better, when prepared in clay teapot, as the porous character of such material can allow the tea to breath better. On the other hand, this also allows more brews.
