Aged 1995 Da Hong Pao 100g 3.5 oz

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100g (3.5 oz)

Among all Bohea teas, Da Hong Pao has the best reputation. Da Hong Pao is a myth of Chinese tea, since so many mythic stories about it but so rare it is--it's said only several liangs available each year. The "TRUE" Da Hong Pao is nearly impossible to gain.

The original Da hong pao is made from the tea plants which grown in a cliff in Wuyi mountain. The location of that cliff is named "Nine Drgaon Cave" . Throughout the year, the transudatory fountain from crevices between rocks nourish the four "Da hong pao" tea plants which survive after one thousand years. Da hong pao plants is the natural peerless production. Each liang of "TURE" Dahongpao is sold at thousands US dollars.

The tightly twisted leaves of Da hong pao are greenish brown in color. The orange tea liquid come with strong floral fragrance. Even after nine infusions, the floral fragrance like sweet-scented osmanthus still remain. After tasting, the fragrance will last in your mouth for long time.

This tea is saved by a tea factory in Wuyishan, Fujian. The factory started its business in 1995 and made quite some quality Da Hong Pao then, however, the manufacturer was not able to sell it out due to lack of market experience. Aged oolong leaves have usually been baked from time to time, once every year or so. Just enough to freshen them up and dry the accumulated humidity. When we tried the over 16 years aged oolong, to our surprise there is noticeable fragrance from the tea! It makes clear, bright liquor with burnt amber copper color. The is hardly any of roasting taste, but noticeable aroma of rock. The fragrance is complex: it starts with the sweet light chocolate flavors, but you'll find also smells of old wood and at the end some even show a hint of their original aroma from their youth. The aftertaste comes with subtle lingering floral of orchid.

To Enjoy: Place one teaspoon per cup into an infuser, filter or teapot. Switch the kettle off, before it boils, when you hear the water rumbling. Add the hot, but not boiling, water and infuse for 3 minutes. Serve immediately or remove leaves to prevent spoiling.