| 50g makes up to 66 cups* | 42¢ per cup |
With its toasty body and juicy peach notes, it’s not hard to see why Da Hong Pao is the most famous of the Wuyi rock teas. According to legend, during the Ming dynasty this tea was credited with healing the emperor’s ailing mother. He was so pleased, he had the tea bushes draped in red robes, marking them as the source of the curative tea.
Several of the original bushes still exist today, growing among crags in Fujian’s Wuyi mountains. The teas made from these bushes, which date to the Song dynasty (960-1279), are extremely high value, with an ounce easily selling for $30k.
What we’re doing:
- 1 heaping tablespoon (about 3 grams) of Da Hong Pao per 6-8 oz serving
- Heat fresh water to 185º-195ºF
- Steep 2-4 minutes
- Multiple infusions
What we’re tasting:
- Fruity - Peach
- Roasted – Coffee bean
*includes multiple infusions