Da Hong Pao is a legend among teas belonging to the turquoise tea group - Oolong. It originates from the Wu Yi Shan mountains in China's Fujian province. The mountain climate and the composition of the soil influence the taste of the tea that grows in this area, which is therefore called rock tea. The name Da Hong Pao refers to a legend and means Great Red Robe. The dry dark-colored and gnarled leaves and orange-golden almost honey-colored, and the aroma has nutty and woody notes with a slightly smoky roast. The taste is a bit astringent, developing into a caramel sweetness. After harvesting, the oolong tea undergoes a wilting process and is then transferred to special baskets , in which it is shaken. During this process, the leaves scrape against the edges of the basket, which causes minor damage to the leaves. Thanks to these abrasions, juices are released from the tissues of the leaves, which help with subsequent oxidation. The process of abrading and oxidizing the leaves is repeated several times, allowing a great deal of control over the degree of oxidation of the teas. Depending on the species, oxidation ranges from a few to as much as 90 percent. Da Hong Pao is among those highly oxidized - above 60 percent.
Ingredients: Da Hong Pao Std 100%
Country of origin: China
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