Da Hong Pao, also called cliff tea, is one of the most popular and famous Oolongs in China and is produced on the slopes of the Wu-Yi mountain range in Fujian. This rather robust-looking Oolong from organic cultivation speaks for itself. Following tradition, the first infusion of this tea is not drunk but is given to Buddha as a ritual offering. The second infusion then develops an almost complete, harmonic combination of ripe, nutty flavours, accompanied by elegant muscatel notes and enveloped by a soft, smooth roasted taste. The infusion shines in copper colours and the ruby-coloured cup keeps its promise: long-lasting flavour with depth and a full body.
1-3 minutes brewing time
90° - 95 °C water temperature
4-5 heaped tsp./1 litre