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Also known by its Chinese name, Da Hong Pao. Harvested in late spring and then roasted multiple times over several months. It is characterized by four flavors - roast, minerality, floral and honey. It has all these in spades. Perfect for the tea connoisseur looking to dive into the world of higher end oolongs.
Origin: Wu Yi Shan, Fujian Province, China
Cultivar: Qi Dan
Brewing Suggestions: We recommend using spring or filtered water. Heat to 195F/90C. Use 2.5g / 1.5 tsp of tea for 12 oz of water. Steep 4-6 minutes.