Description

High Mountain Wild-grown Da Hong Pao

Authentically sourced from the original Wuyi region

• The fragrance of Da Hong Pao is unmatched.
• Its aroma evolves with complexity and depth, showcasing layers of richness.
• In the first few brews, fruity notes dominate, transitioning into floral undertones in the finish.
• From the fourth brew onward, the aroma shifts to a refreshing cinnamon bark fragrance.
• The lingering scent at the bottom of the cup is long-lasting, leaving a fragrant aftertaste on the palate.
  

  Gong Fu Tea Brewing Method

  • Water Temperature: 100°C (212°F)
  • Leaf-to-Water Ratio: 7g for every 150ml
  • First Infusion Time: Steep for 15-20 seconds
  • Subsequent Infusions: Extend steeping time by 5-10 seconds for each round

  Tips: Always preheat your teaware with boiling water to enhance the tea’s flavor profile. Completely pour out the tea after each infusion to avoid over-steeping.

  ---

  Simple Tea Brewing Method

  • Water Temperature: 95-100°C (203-212°F)
  • Leaf-to-Water Ratio: 2.5g per 100ml
  • Steeping Time: Let the tea steep for 1 to 1.5 minutes
  • Subsequent Infusions: Add 20-30 seconds to each following brew

  Tips: Experiment with the ratio of leaves to water to tailor the strength and flavor to your preference. A lighter taste? Reduce the steeping time. A bolder flavor? Increase it slightly.