Roasted Wulong Wuyi rock tea tea – Fujian - 250g - 2018

Rou Gui Wuyi Rock Tea – Legendary and powerful. A floral and mineral alchemy born from the sacred rocks of Wuyi Shan.

Origin: Fujian, China — Rugged Wuyi Mountains

Specificity: Roasted, semi-oxidized (60 to 70%) rock oolong tea

Packaging: 250 grams divided into individual 8-gram tea bags

Bouquets:

Nose (dry leaves): Intense and complex, blending notes of dry wood, black coffee, and cocoa bean.

Smell (wet leaves): Apricot, osmanthus, blackberry and prunes, leather, roasted coffee. Warm aromas of gingerbread, toasted bark, and a hint of caramel.

Taste (palate): The infusion reveals a full-bodied, dense, and creamy liquor. The palate is marked by a woody and toasty attack, quickly followed by indulgent flavors of dark chocolate, roasted nuts, and ripe fruit. The finish is long and silky, with slightly smoky notes.

Properties: Traditionally valued for its digestive and invigorating properties, Da Hong Pao is a true source of vitality and well-being.
Rich in polyphenols and trace elements, its enveloping liquor supports moments of calm, refocusing, and meditation. It promotes mental clarity, a good spirit, and a healthy inner energy.
This tea elevates the mood, awakens the senses, and offers a gentle yet profound energy, ideal for fostering concentration, serenity, and emotional balance.

Dosage: Each 8-gram tea bag makes approximately ten infusions, even for several people.
Short infusions are recommended at first to fully enjoy the rich aroma.

Preparation: Use filtered, low-limescale water. Bring to 100°C and briefly rinse the leaves while still hot before the first infusion.

Second infusion: 6 seconds
Third infusion: 9 seconds
Continue, gradually increasing the infusion time (12 seconds, 15, etc.)
The water must pass quickly through the leaves to avoid saturating the aromas.

Tonalities: The liquor, an intense coppery amber, is clear, bright, and dense, with mahogany red highlights. Its luminous hue reflects the mineral richness of the terroir and the artisanal mastery of the roasting process.

Storage: Store in a cool, dry place away from strong odors.
Thanks to its artisanal roasting, Da Hong Pao ages beautifully: the aromas soften, gain complexity and roundness, revealing nuances of candied fruit, noble wood, and sweet spices over time.

Legendary Origin: Legend has it that the mother of a Ming emperor (often attributed to Emperor Shenzong or Wanli) fell seriously ill. A monk is said to have offered her an infusion made from leaves grown wild in the Wuyi Mountains. She miraculously recovered. In gratitude, the emperor is said to have sent a large red silk robe to cover these tea plants, honoring them—hence the name Da Hong Pao, which literally means "great red robe."

The legend of the Da Hong Pao and the "great red robe" offered to the tea plants that cured the mother of a Ming Dynasty emperor is one of the most famous in the world of Chinese tea, but it is not historically proven.

The Six Original Tea Trees: There are said to be six ancestral tea trees planted on the cliffside in a protected area of the Wuyi National Park. Today, four of them still survive. They are considered the mother trees of Da Hong Pao, listed as a cultural heritage site, and harvesting has been completely prohibited since 2006.

Last Harvest: The last official harvest of these trees dates back to 2005. The harvested leaves were auctioned for astronomical sums (over USD 30,000 for 20 grams).

Propagation by Cuttings: The Da Hong Pao we consume today generally comes from clones or cuttings of these ancient trees, planted elsewhere in the Wuyi Mountains or even in other provinces.