Tea Review: Da Hong Pao (Steep N' Clay)

Da Hong Pao/Big Red Robe
Steep N' Clay
Type: Oolong
Origin: China, Fujian Province
Product Description:

This Chinese Oolong is also known as “Da Hong Pao” and is from the Fujian region of China. It is a dark, long leaf Oolong tea with an exquisite taste and one of China’s classic teas with ancient origins. This special oolong is cultivated in rocky crevasses in the Wu Yi mountains in China’s Fujian province. These hardy tea plants grow between the gaps in the rocks and are nurtured in the mineral-rich soil of this rugged area. Trace minerals are infused into the leaves and together with the high-altitude climate come complex flavors and aroma unique to this fine oolong tea.

Temperature: 195° F
Amount: 3 grams
Steeping Time: 3 minutes

The dry leaves have aroma notes of roasted nut shells, fire-seared wood, spices, and moss.

The copper orange infusion has an aroma of roasted root vegetables, roasted nut shells, fire-seared wood, and caramelized sugar.  The taste has woody notes, as well as roasted vegetables and roasted nuts.

While the fullest, most nuanced flavor was in the first infusion, the second infusion had lovely roasty notes, as well.  I especially enjoyed the long, roasty caramelized sugar-like finish that reminded me of toffee-coated nuts.  For the purpose of this review, I prepared this oolong in a cupping set.  However, it really shines when prepared gongfu-style with more leaf in a small brewing vessel with a higher water temperature, becoming more flavorful for more infusions.

This tea was purchased by me.