Tea master Zhou
You can pre-order the spring 2019 harvest of this Da Hong Pao Oolong tea. Once the tea is picked and processed, we will ship the tea directly and you'll be the first to receive this very fresh oolong tea.
The annual amount of this tea is limited, therefore, once the whole harvest is pre-ordered we will inform all buyers and temporarily unpublished this product, till we're ready for the 2020 pre-orders. Only available in the 100 and 250-gram white bag packaging. Estimated: June 2019.
Wuyishan is a located in the north-west of of Fujian and famous for rock tea and black tea. The growing areas are roughly divided into an oolong area and a black tea area. The oolong area is originally the Wuyishan protected area, famous for its unique terroir, where the small tea gardens are located between big rocks. The black tea area is originally located in Tongmu, on the border with Jiangxi province, famous for the Lapsang Souchong and Jinjunmei teas. These days, basically all mountains in the surroundings of these areas are covered with tea gardens, leading to Wuyishan being one of the main tea producers of the country. Our natural teas are not from the protected area, therefore not called Zhengyan. We have a completely natural tea area, just outside the protected area. The Ph-value of is between 4 and 5.5, the soil is yellow with many rocks. The annual rainfall is 1900mm and the annual average temperature 18.3℃. The surrounding forest are a combination of broadleaf and pine forests.
There is a saying in Wuyishan that it takes three and a half masters to make rock tea, one is for processing the leaves, one is for roasting, and the third one for matching. The other master (half) is needed for brewing the tea. Once picked, the leaves are withered and then withered on more time in the sun, then the leaves are bruised and oxidized for 18 to 20 hours. When the tea aroma is good, we continue with fixing, rolling, and roasting. After that, the next step will be executed half a month later. We first balance the moisture, then roast again. About another half a month later, the next step is baking with charcoal for 10 hours. And after another half a month there is a second round of charcoal baking more than 10 hours. After these procedures, the Wuyi Mountain Da Hong Pao tea is basically formed. Now you understand why the harvest season of the rock tea is almost the same as other teas, but the teas only become available during the summer.
This Da Hong Pao is a combination of the leaves from three different cultivars: The Shuixian, the Rougui and the Huangguanyin. Making Wuyi Mountain Da Hong Pao have strict standards of the raw material and plucking. We plucked three leaves with one bud, when all the leaves opened.
The result is a full fruity and buttery taste, with fruity notes. The tea soup is bright brown and orange. The aftertaste is sweet and you when you keep drinking this tea, you'll discover all kinds of notes coming out.Dahongpao (big Red Robe) of the five masters. Natural Da Hong Pao from a biodiverse tea farm, processed by tea master Zhou.
Drink this tea with a gaiwan or use a big tea pot. We suggest following the kungfu method while preparing the tea, with 7 gram tea and boiling hot water. If you prefer to use a tea pot, then use around 5 grams per infusion and wait for some minutes before you pour the tea in your cups. Don't forget to keep adding hot water till the tea start tasting like water. 5 gram of this tea should be enough for 2 liter tea.
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