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Grand Scarlet Robe 大红袍
We are proud to offer this legendary yan cha "Grand Scarlet Robe" to tea enthusiasts who seek the well-crafted and mature and smooth taste of tea. Grand Scarlet Robe, or “Da Hong Pao”, is the holy grail of Wuyi Oolongs. So named because a Tang Dynasty scholar on his way to the Imperial examinations made tea from its leaves – and was the only scholar out of two hundred to pass the exam and awarded the imperial scarlet robe. In gratitude, the scholar wrapped the tea plant in those same robes. There are only a handful of mother trees in existence, producing scant kilograms of tea each year. Very rarely does this tea make it to the open market, but when it does, auction values can reach $900,000 per kilogram, as in 1998. As tea buyers, we search incessantly for tea trees that are the closest in genetic make-up to these rare mother trees. This batch is carefully handcrafted using strictly traditional methods, and then finished by our roaster to receive several layers of traditional “heritage” charcoal roasting. With careful aging, often years in preparation, and multiple charcoal firings, this rare-lot high-mountain Oolong brews to deep gold hues and flavors of smooth, mellow and toasty notes in its finish. The initial brew releases the intense nutty notes from the charcoal roasting. But it’s the balance of the tea that sets the Heritage Grand Scarlet Robe apart from other Wuyis: rich, smooth, full body, sweet, mineral – each characteristic distinct, but well balanced and in harmony with the others. |
Region: Wuyi County of China
Dry Leaves: Open twist leaf style, dark and long leaves
Flavor: Full bodied tea with a sweet aftertaste that is felt in your throat before the back of your tongue. The pleasant nutty and toasty flavor , after a few infusion cups remains in your mouth, lingering for a good few minutes. Not many teas have the ability to do this.
Aroma: Well-balanced aroma profile with rich, smooth, full body, sweet, mineral aroma
Liquor: Rich red/amber color liquor
Dry Leaves: Open twist leaf style, dark and long leaves
Flavor: Full bodied tea with a sweet aftertaste that is felt in your throat before the back of your tongue. The pleasant nutty and toasty flavor , after a few infusion cups remains in your mouth, lingering for a good few minutes. Not many teas have the ability to do this.
Aroma: Well-balanced aroma profile with rich, smooth, full body, sweet, mineral aroma
Liquor: Rich red/amber color liquor
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We do a second rinse, then proceed to steep for 1 minute 20 seconds on the first infusion. The infusion should be a full amber color before decanting. Steep the second infusion for 1 minute 50 seconds, adding 30 seconds with each subsequent infusion.
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infuser cup: (14 oz. /414 ML.)
Tea Leaves: 4 grams /1.5 Teaspoons Water Temp: 212°F /100°C Steep Time: 1 min 20 sec Teapot: (12 oz. /355 ML.)
Tea Leaves: 5 grams / 2 Teaspoons Water Temp: 212°F /100°C Steep Time: 2 mins gaiwan/ Teapot: (6 oz./177ML.)
Tea Leaves: 3.5 grams /1.5 Teaspoons Water Temp: 212°F /100°C Steep Time: 1 min 20 sec |