Adding new Teas - Oolong, Da Hong Pao


 Feb 16, 2015 |  Written by Anupa Mueller

Da Hong Pao dry leaf
We're adding Da Hong Pao to our Tea Menu.  We already have a good selection of Oolongs, a category that pleases just about everyone.  They're a wonderful accompaniment to food, soothing, uplifting and have an impressive variety.  We carry both China and Formosa Oolongs:
  • Ti Kwan Yin, both conventional and Organic
  • Wu Yi - smoky, long, curled - true to the translation of the word, Black Dragon
  • Milk Oolong - from our Reserve list
  • Formosa - our basic grade from this region
  • Oriental Beauty - White Tip Amber Oolong, also known as Bai Hao Oolong or Grand Oolong Fancy
  • Jade Oolong
Today we re-sampled Da Hong Pao and it fits beautifully into our catalogue - pleasantly toasty, milder than the stronger, earthier Wu Yi with a slight sweetness to the finish.  This is a twisted leaf compared to the rolled leaf style of Ti Kwan Yin or Jade Oolong.  It's traditionally about 40% oxidized and it easily withstands multiple infusions.Da Hong Pao infused leavesFor our customers who appreciate the nuances and changes in both cup and leaf style, we think the addition of Da Hong Pao (Big Red Robe), one of China's 50 famous teas will be welcomed.  Legend has it that an Emperor in the Ming Dynasty was greatly helped by this tea and in gratitude, he sent big red robes to cover the tea bushes from which these leaves came.Da Hong Pao cup

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