Da Hong Pao Gao Ho "A" (Big Red Robe of Strong Fire)

Da Hong Pao of medium-high heating is a kind of start for immersion into Wuyi oolongs, their calling card. With it, you seem to be transported to the cliff tops, sit on dry stones and inhale the distant delicate aroma of spring flowers.

Taste and aroma

The warmth is intertwined with notes of caramel in the aroma, flowers and fruits. There is a sourness, but if you don’t like it, try brewing the tea with cooler water next time. The aftertaste of the tea is dense and soft, sweetness adjacent to astringency, dried cherries with raisins.

Impact

Da Hong Pao Gao Ho creates a peaceful state, as if in anticipation of magic. But not an idle wait, but when you run around the city in search of "those" gifts and Christmas tree balls. Brewed in a thermos not strong (4 g per liter of hot water) DHP will support you in lines, and in the evening it will flow from a clay teapot, removing the burden of responsibility, enveloping you in a sweet fog with notes of that famous warming up.

The condition is pleasant, soft, to stick and smell the cooling lid of the gaiwan, to notice how its aroma changes.

How to brew

1) By pouring into a gaiwan (preferably porcelain) or clay teapot. You will need good water 85-90°C and time. You should not put a lot, 7-9 grams per 150 ml gaiwan. Don't pour out the first brew - there's a lot of delight in it. Hold the second pour for 10 seconds, then increase the next ones by 15 seconds each.

2) In a glass or thermos by infusionPour 4 grams of tea with good water 85-90°C and let it stand for 3-5 minutes.

And don't rush anywhere, just relax with a cup.