Dahongpao Oolong Tea

Dahongpao is a representative tea of Wuyi Rock Tea from China, classified as an Oolong tea. The tea leaves are tightly twisted, dark brown, and glossy, with the edges showing the distinctive "toad back" feature.

Aroma:

Dahongpao boasts a unique and intense aroma with floral and fruity notes, blended with a slight caramel fragrance. The aroma is robust and long-lasting, often described as having "rock nature".

Flavor:

The tea infusion has a bright orange-yellow color and a rich, full-bodied taste. The tea is refreshing with a distinctive rock charm (yanyun) and a notable, lingering sweetness in the aftertaste. The flavor is complex, with subtle floral and fruity sweetness permeating the palate.

Method of brew:

1. Take 5-7 grams of Dahongpao tea leaves and place them in a teapot.
2. Rinse the tea once by pouring boiling water (100°C = 212°F) over the leaves and quickly discarding the rinse water after about 5 seconds.
3. For the first infusion, pour boiling water over the leaves and steep for about 10-15 seconds. 
4. For the second infusion, steep for 20-25 seconds, and for the third infusion, extend to 30 seconds. Extend the steeping time by about 10 seconds for each subsequent infusion.
5. Dahongpao is highly resilient and can typically be steeped up to 7-8 times, with each infusion retaining its distinctive aroma and flavor.