You may have heard of the most famous Chinese ‘rock tea’ Da Hong Pao, or Big Red Robe .  

The dry leaf smells intensely of toasted warm nuts, when wet the leaves release an amazing intense sweet chestnut aroma.

A gorgeous amber liquid fills the cup, and on first sip your senses are flooded with deep toasted flavours. So many flavour aspects to describe, there is a fantastic surprising sweet end note to this liquor.

The minerality of this tea lingers around the edges creating a lovely slightly sweet and lingering after taste.

Within all this, a cinnamon note creeps in.

These leaves just keep on giving, the intense flavours do mellow slightly as you get further into the infusions, and the sweetness builds on your tongue.

How do I prepare this tea?

For Western style brewing

Use 1g of leaf to 300ml of water (china tea cup size).
Bring the water to boil, then pour over the leaves.
Infuse for approx 60 seconds.
Leaves used this way can be reused up to 5 times.

For Gong Fu or Chinese style brewing

Use 4g of leaf to 150ml of water (general gaiwan size).
Bring the water to the boil.
Then pour over the leaves, wait 4 seconds and decant your tea.
Leaves use this way can be reused at least 15 times.  Yes, 15!
Add 2 seconds onto each subsequent infusion.

Store in a cool dry place away from sunlight.