Good Quality Milky Oolong - China Oolong Tea Da Hong Pao #1 – Goodtea

A traditional way to brew Da Hong Pao is by using a Purple Clay Teapot and 100 °C (212 °F) water. Purified water is considered by some the best choice to brew Da Hong Pao. After boiling, the water should be immediately used. Boiling the water for a long time or storing it for a long time after boiling will influence the taste of the Da Hong Pao.The third and fourth steeping are considered by some to have the best taste. China, the best Da Hong Pao are from the mother tea trees that have thousand years of history, there are only 6 mother trees remaining on the stiff cliff of Jiulongyu, Wuyi Mountains, which is considered a rare treasure. Because of its scarcity and superior tea quality, Da Hong Pao is known as the ‘king of tea’, it is also often known to beextremely expensive. In 2006, the Wuyi city government insured these 6 mother trees with a value of 100 million on RMB. In the same year, the Wuyi city government also decided to prohibit anyone from privately collecting teas from the mother tea trees.

The liquor has the unique orchid fragrance and a long-lasting sweet aftertaste, and also a sophisticated, complex flavor with woody roast, aroma of orchid flowers, finished with subtle caramelised sweetness.

The tea has a brisk, thick taste with a long-lasting sweetness and a complex texture, it is not bitter at all and has a fruity, floral aroma.