Lao Da Hong Pao, AAA, 2006

Aged Wuyi Da Hong Pao oolong tea, pressed into a 100g tea block. During storage, it was repeatedly roasted to remove moisture from the leaves, resulting in a soft, enveloping flavor with notes of medicinal herbs.

The tea block is dark, reddish-brown in color. It consists of leaves twisted into thin ropes with a small amount of stems. The pressing is tight, so the square holds together when broken. The aroma of the dry tea is soft, deep, chocolatey, spicy, and woody.

The infusion is clear, oily, amber-red in color with a winey hue, with a warm, woody, resinous aroma. Dried fruits, honey, and medicinal herbs are evident. The flavor is soft, enveloping, and not harsh. The first few steeps of this tea are dominated by notes of dry wood, dried fruit, and herbal bitterness, fading into sweetness. Subsequent steeps reveal minerality, honeyed, resinous notes, and a pleasant, long, sweet finish.

This tea is powerful in flavor and texture. Perfect for brewing over a fire. It warms, gently invigorates, and soothes without harshness. It's perfect for cool weather and long evening tea parties.

How to brew

Steaming

• Teaware: clay or ceramic teapot, gaiwan
• Water: 85-90°С
• Ratio of dry tea leaves: 1 square per 150-200 ml of water

Brew in short infusions of 5-10 seconds, gradually increasing the time by 10-15 seconds.
The flavor remains consistent over 8-10 infusions.

Infusion method

• Teaware: glass or ceramic teapot
• Water: 85-90°С
• Ratio of dry tea leaves: 1 square per 1000 ml of water

Infuse for 3-4 minutes