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“This is my first da hong pao. The cake is not hard to break down. The wet leaves has a strong mix smell of tobacco, fruit and smoke. The brew is quite dark for 4.35gr of leaves and 110ml with...” Read full tasting note
Just like Pu-erh tea, the taste of Rock teas from Wuyi Mountains get smoother with aging. For a time now, tea cakes compressed from great Wuyi teas such as Da Hong Pao have been made by some individuals for personal consumption and sometimes as gifts. The process closely follows the process used to create a once famous, Song Dynasty tribute tea cake called “Long Tuan Feng Bing” (Dragon Phoenix Tea Cake). The tightly compressed cake has Da Hong Pao in Chinese on the surface. This tea is ready for drinking now or it can be kept for further aging. Strong and full-bodied Da Hong Pao cake becomes more mellow and smoother as it ages.
While such a tea cake is perfectly suited for a collector, or given as a gift. Each cake contains 50g of tea.
Brewing Guide: Please gaiwan, Yixing clay teapot. Gongfu or Kungfu brewing method strongly preferred. Break one chuck of a quarter size off the cake, 100 Celsius (°C) degrees, 2 min, 3-5 infusions.
Storage: Keep Da Hong Pao cake cool and dry away from direct sun light and other spices.
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Unknown from ChinaThis is my first da hong pao. The cake is not hard to break down.
The wet leaves has a strong mix smell of tobacco, fruit and smoke.
The brew is quite dark for 4.35gr of leaves and 110ml with boiling water.
Now let’s go with the taste:
1- boiling water, 30sec: tobacco, fruit and sweet.
2- the same as the first brew, the only change is that the taste is not as strong as the first one.
3- 85ºC, 2min lighter flavour, the stronger flavour is the tobacco one.
I don’t like it much but because it seems that I don’t like dark oolongs like da hong pao, I prefer greener oolongs such as Nilgiri ones. So this is personal taste, not saying that this da hong pao is bad.
Flavors: Astringent, Fruity, Sweet, Tobacco
