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Dahongpao Zhengyan Yancha
Dahongpao Zhengyan Yancha
Dahongpao Zhengyan Yancha
Dahongpao Zhengyan Yancha
Dahongpao Zhengyan Yancha
Dahongpao Zhengyan Yancha
Dahongpao Zhengyan Yancha
Dahongpao Zhengyan Yancha

Dahongpao Zhengyan Yancha

175,00 kr
#640110

Grown in the core part - Zhengyan - of Wuyishan park, these leaves come from the Qidan cultivar that derived from one of the six "Mother Tree" shrubs of Dahongpao (see photo), which gives it an intense flavour and an inebriating floral aroma, accompanied by a pleasant roasted fragrance that is revealed at the first infusion, and then leaves space for the botanical notes and minerality typical of rock teas born in the center of Wuyishan natural park.

Dried with aĀ high charcoal-roasting, this tea welcomes in a harmonious and balanced way all the sensorial aspects that make rock teas unique: roasted notes opening the senses to the floral and mineral notes described in the saying 岩éŖØ花香 Yan Gu Hua Xiang, or " rock structure and floral fragrance".

Origin:Ā Wuyishan Zhengyan, Fujian Province
Producer:Ā Peng Bao 彭宝
Flush:Ā Spring 2025
Storage:Ā avoid heat, light, and moisture

Ingredienser: oolong te (semi-oxideret te)

Ā 

Brewing guide:

EASTERN BREWING
Tea/Water Ratio:Ā 1 gr. of tea every 25 ml of water
Rinse:Ā before starting the infusion, rinse the leaves with a very fast washing in order to let them rehydrate and release a more intense brew. Gently cover the leaves with boiling water and pour it after a few seconds.
Brewing time:Ā Begin with a 10-second brew. Increase with each successive brew as needed.
Water temperature:Ā 100Ā° C
Number of brews:Ā 5-6

WESTERN BREWING
Tea/Water Ratio:Ā 1 gr. of tea every 100 ml of water
Water Temperature:Ā 100Ā°C
Brewing time:Ā 3 minutesĀ 


COLD BREW
Quantity:Ā 1 gr. of tea every 100 ml of water
Brewing:Ā put the tea leaves in room temperature water and steep for 7-8 hours. Filter the liquor and drink within 24 hours.
Preparation

Eastern style brewing:

Vessel: A small tea pot or a gaiwan with a volume from 50ml - 250ml
Quantity: 1g for every 20ml of water
Temperature: 95-100Ā°C
Time: Start with a 10 second brew for the first three infusions, then add 5 second
Brews: 5-6

Advanced brewing tips: Heat heat heat! Dark oolongs especially love heat so preheat all your vessel before brewing.
Whilst dark oolong tea has a general brewing guide, every type of tea is has its individual character so once you get to know the tea you can adapt the parameters to suit the tea's and your preference.
In the case of dark oolongs or mid-heavy roasted oolongs you can experiment with cooler water - longer extraction time but this doesn't necessarily bring out more sweetness in the tea. The very high temperatures release the aromas characteristic of this style of tea. If you would like to try a cooler infusion try this:Ā Brew the 1st infusion and leave it to the side or even put it in the fridge or freezer and come back to it for the last serving.
Porcelain and glass vessels have a neutral flavour and so you will get the most 'honest' result from your brew. Although we wouldn't recommend glass as it can get very hot to handle after the 2nd brew.
Raw clay (unglazed) e.g Yixing, Zi Ni (purple clay) vessel is recommend for oolongs but is also a good all round clay type that goes well with both pu erh types and black teas.

Western style brewing:

Vessel: TeapotĀ 
Quantity: 1g for every 150ml of water
Temperature 95-100Ā°C
Time: 3-5 mins

Cold brew:

Vessel: Hario cold brew bottle (750ml) or a glass jug
Quantity: 1g for every 100ml of water
Instructions: Add tea to your chosen vessel then fill up with cold water.Ā Put it in the fridge and brew for a minimum of 4 hours. We recommend to drink the infusion within 36 hours.Ā 

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