Da Hong Pao (Big Red Robe) A

From the famous mountains of Wuyi in Fujian Province comes over 500 varieties of oolong, but it all started with the Da Hong Pao. This tea is amazingly rich, complex, sweet with apricots and toasty notes. The leaves are huge, some are three inches long, and you can brew these leaves over fifteen times. Some people say they wake the the next morning and they can still taste this tea.
Da Hong Pao can be stored for 1-2 years in a dry, air- and light-tight container. Da Hong Pao is a big tea (sort of a super Tuscan). It has a roasty, complex taste, apricot notes, and a surprisingly smooth and sweet finish. It's aroma will stay with you for hours.

Brewing tips: oolongs can be brewed in a gaiwan or in a Yixing teapot. Preheat vessel and cups with near boiling water (85-95°C or 185-200°F). Fill 1/3 to 1/2 of the volume with tea and add water and push off the bubbles with the lid as you cover and pour out this wash. Add more water, cover and infuse for 10-15 seconds, depending on taste. Pour tea into preheated cups and serve. Infusion can be repeated six or more times, increasing the infusion time as necessary.

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