Frequently Bought Together
- Chinois : wǔ yí shān dà hóng páo
- Traduction : Wuyi Dahongpao
- Type : Thé de roche (YanCha)
- Cultivar : Dahongpao
- Origine : Wuyi, Fujian, Chine
- Date de récolte : 05/08/2022
- Méthodes de stockage : scellé, empêche l'humidité, sous vide, seul.
- Maître de thé : Jiang Guiming
A wonderful aroma filled the room when opened, and the adjcent rooms when steeped. I made a couple large pots today, each about 900mls, and enjoyed this delectable treat all day long while working. First steep, brought water to boil, removed from heat, waited 20 seconds, poured the hot water gently over loose leaves in a borosilicate vessel, steeped for just under 2 minutes, decanted to a porcelain serving pot. Second steep was about 2.5 minutes. The nectar is amber to red. At first taste a little bit of charcoal embers or smoke, then a spicey tingle on the tip of the tongue almost like ginger, followed by a silky smooth finish. Hints of pu'er like flavors, and also some green, with a slightly fruity and fragrant after taste.
I tried several brands over the last 6-12 months, and I have discovered that MoriMa Tea has what I consider the best organic loose leaf teas by the pound for the best price. I fresh brew tea every morning in my Breville electric tea pot, have a couple of cups of hot tea in the morning and then drink the rest later in the day as iced tea. Therefore, I highly and without reservation recommend MoriMa Tea Company for any customer who values great loose leaf teas at a very reasonable price!
This is a very nice Wu Long (Oolong) tea. The tea can be steeped multiple times (easily 3-4 times) making this high quality loose leaf tea economical. I do the initial steeping with just off the boil water for three minutes. Subsequent steepings are done at slightly longer times and leaving some of the previous tea in the cup to blend with subsequent pours.
I really like this type of Oolong. Wuyi never tastes bitter. It has a lovely aroma and beautiful amber color. Enjoy.
This variety takes me back to my childhood, when American Chinese restaurants weren't so homogenized as they are today. Our favorite places served the table with steaming cups of golden oolong, steeped in stainless steel pots, and we'd finish our dinner with one last cup of tea and an almond cookie or two. Great balanced, honeyed flavor, and it's organic, too.