Da Hong Pao Banyan Oolong Tea is undoubtedly the most famous of the Five Rock Teas that grow in the Wuyi Mountains, in the region of Fujian in China: during the Qing Dynasty, it was even renamed King of Teas. Even today, near the temple of Tian Xin, some of the ancestral bushes of this renowned tea survive, which remains one of the most valuable and sought after ever.
It is an oolong tea of the highest quality with an intense and very characteristic aromatic profile. It is full-bodied, with a sweet and floral aftertaste that is felt in the throat before on the tongue, and that remains on the palate for a long time.
It has a pleasant minerality, much more delicate than the classic Da Hong Pao grown on soil of totally rocky origin: the word “Banyan” indicates a soil that is composed of only 50% rock, while the remaining 50% of the soil is composed of materials of different origin.
Tasting – Sight and smell
The leaves of Da Hong Pao Banyan Oolong Tea are large and rolled in shape, with an intense brown color and bronze shades. When infused, the leaves spread intense aromas of fruit (currant), rose and cocoa, as well as more delicate notes of wet rock, toasted nuts and sweet pipe tobacco. In the cup the liqueur is amber in color and the body is enveloping and velvety. It is an extremely complex and elegant tea, with a truly amazing aromatic range.
GONG FU CHA
The first infusion of Da Hong Pao Banyan Oolong Tea is characterized by sweet notes of lychee and rose, followed by light toasted hints of nuts, such as pecan. With the second infusion, the range of flavors reveals many nuances: there are notes of cocoa and petricore, as well as a pleasant sweet-salty contrast given by the minerality that is now felt most. Notes of caramel (crème brulee) and crunchy almond also appear, with a surprising sweetness. The third infusion and the following ones bring out again the floral hints of rose and some fruity notes of plum and cherry in alcohol. The finish has hints of toasted and caramelized dried fruit.
The first sip of Da Hong Pao Banyan Oolong Tea opens with very sweet notes of lychee, rose and linden honey, followed by hints of sweet cocoa, caramelized almonds and walnuts. The toasted notes remain very gentle and also the minerality is moderate, although clearly perceived on the palate. You can also feel notes of cherry liqueur, before the finish turns again on floral and sweet hints of honey.
Place of origin
Wuyi Mountains, north of Fujian province – China.
The leaves of Da Hong Pao Banyan are long and rolled and undergo more intense oxidation than their southern cousin Tie Guan Yin. The rock teas, or “Yancha”, of which Da Hong Pao is part are more than one: it is not in fact a single variety of tea, but different cultivars that have in common the fact that they grow in the Wuyi mountain area, in Fujian.
Ingredients: Oolong tea.
How to prepare Da Hong Pao
To infuse Da Hong Pao Banyan Oolong Tea we recommend using Chinese purple clay (Yixing) or porcelain accessories. Heat the teapot before use with hot water.
Fill the teapot halfway with tea leaves, or with 2 grams of tea leaves for every 150ml of water, if not using a Yixing teapot. Let the tea leaves steep in hot water at 95° C for 1 minute for the first and second infusion. Gradually increase the duration of subsequent infusions.
Storage: It is recommended to store Da Hong Pao Banyan Oolong Tea in a cool, dry and dark place.
Black Friday 50