Aged Big Red Robe Oolong (Lao Da Hong Pao), 2017

LAO DA HONG PAO OOLONG · CHINA Taste tags:Orchid · Roasted · Mineral How to brewGaiwan · 7 / 150 ml · 95°C · 5–10 sec · multiple steeps OriginChina · Fujian · Wuyishan600–1,200 m · May harvest FactsheetWuyi rock oolong · traditionally processed · slow baked · naturally aged HOW THE TEA TASTES Lao Da Hong Pao A classic aged Wuyi rock oolong with a bold, structured body and complex aromatic profile. Orchid and ripe fruit meet warm baked notes and the distinctive mineral character associated with Wuyi teas. Natural aging adds softer balsamic and mature fruity nuances. The liquor is clear orange-gold. Main taste notes:Orchid · Roasted · Mineral Intensity:5 of 5 · bold and complex For the taste diagram:Vegetal — 1/5Floral — 4/5Sweet — 3/5Roasty — 5/5Spicy — 3/5Fruity — 4/5Wood / earthy — 4/5 HOW TO BREW IT Use 7 g per 150 ml in a gaiwan or Yixing teapot. Brew with 95°C water. Start with 5–10 seconds and gradually extend later infusions. AMOUNT OF TEA7g per 150 ml TEMPERATURE95°C FIRST STEEP5–10 sec WHERE IT COMES FROM Wuyishan, Fujian, China Classic Da Hong Pao is one of the best-known Wuyi rock teas. This version comes from the Wuyishan area at approximately 600–1,200 meters. The leaves are traditionally harvested in May and processed through withering, repeated shaking and resting, fixation, rolling and slow baking. Careful baking builds depth while preserving the floral, fruity and mineral layers characteristic of the style. Tags:📍 Wuyishan · Fujian⛰️ 600–1,200 m🪨 Wuyi rock tea🌱 May harvest🔥 Slow baked FACTSHEET TYPEWuyi rock oolong · semi-oxidized · baked · aged GOOD FORAfternoon · After meals · Long Gongfu sessions HARVESTMay ORIGINWuyishan · Fujian · China · 600–1,200 m INTENSITY5 of 5 · bold and complex BREWING7 g / 150 ml · 95°C · 5–10 sec STEEPSMultiple infusions PACKEDMay 2025