Son of Da Hong Pao

Propagated from cuttings off of the legendary "Big Red Robe" tea bushes, this heavily oxidize and baked "rock" tea has become almost synonymous with Wuyi oolong tea. Rich roasted flavor with deep oaky notes, it is easy to see why it has gained such popularity. The red-amber liquor color is bright and the aroma is warming with hints of cooked dates. Harvested from deep in the mountains in the spring, the leaves must undergo careful roasting, resting and re-roasting to bring out their utmost flavor. Brewing: 5 grams (1.5 tbsp,) 6 oz of water, 200 deg, 30 sec., 5 inf. A 10 sec. wash is recommended.