Da Hong Pao – the big scarlet robe – is perhaps the most famous Wuyi rock tea. The story of it dated back to the 14th century. A scholar went to a really important exam at the imperial court in Beijing. In the middle of the trip near the Wuyi mountains, he got sick, so he couldn’t continue his journey. The monks from the nearby monastery offered some tea to him, which cured the scholar soonly. He could go on and finally, he passed the exam with the highest point. The emperor gave him a scarlet robe as a symbol of glory. He went back to the Wuyi mountains towards home and spread the scarlet robe to the tea bushes.
Wuyi teas have a two major idiosyncrasies: First, they are plucked only during Spring, and second, they are baked multiple times: at harvest time, then once again a half year later.
The Wuyi Mountains are situated in Fujian Province, China. With its more than a thousand-year-old history of tea cultivation, and approximate 200 different subgenera of the tea plant, Camellia sinensis, the area is listed as a UNESCO World Heritage Site. The mountain’s volcanic nature reappears in the character of the tea: fiery, vitalizing ambiance and strong chaqi.
We found plum, herbs, ash in the smell of the steamed Gaiwan. The harmonic tastes of it constantly changing in the mouth; cinnamon, dark chocolate, flowers, roasted chestnut, spicy peppers, some candy, citrus black tea in the aftertaste. There are some woody, sweet, cognac-like tastes and a bit of coconut in the later pourings. You’ll barely recognize all these interesting, complex tastes because of the strong, clear chaqi. It’s got 6′ points in our 7-grade system, really interesting, special tea.
Quantity: 5-6 grams per 150ml.
Water temperature: 95ºC. From fresh spring water or filtered water.
Brewing time: 3-5-7…seconds