The Banyan Oolong Tea Da Hong Pao is undoubtedly the most famous of the Five Rock Teas that grow in the Wuyi Mountains, in the Chinese region of Fujian. During the Qing dynasty, it was even renamed King of Teas. Even today, near the Tian Xin temple, some of the ancestral bushes of this renowned tea survive, which remains one of the most precious and sought after of all time. This is a high-quality oolong tea with an intense and very characteristic aromatic profile. It is full-bodied, with a sweet and floral aftertaste that is felt in the throat before on the tongue and lingers long on the palate. It has a pleasant minerality, much more delicate compared to the classic Da Hong Pao grown in completely rocky soil. The word 'Banyan' indicates a soil that is composed of only 50% rock, while the remaining 50% is composed of different origin materials. The leaves of the Banyan Oolong Tea Da Hong Pao are large and rolled, with a deep brown color and bronze hues. When infused, the leaves release intense aromas of fruit (currant), rose, and cocoa, along with more delicate notes of wet rock, toasted nuts, and sweet pipe tobacco. In cup, the liquor is amber in color, and the body is enveloping and velvety. It is an extremely complex and elegant tea, with a truly astonishing aromatic range. The first infusion of Banyan Oolong Tea Da Hong Pao is characterized by very sweet notes of lychee and rose, followed by light toasted hints of nuts, such as pecans. With the second infusion, the flavor range reveals many nuances: there are notes of cocoa and petrichor, along with a pleasant sweet-salty contrast from the increased minerality now noticeable. Notes of caramel (creme brulee) and almond brittle appear, with a surprising sweetness. The third infusion and the subsequent ones bring out the floral hints of rose again and some fruity notes of plum and cherry in spirit. The finish has hints of toasted and caramelized dried fruit. The first sip of Banyan Oolong Tea Da Hong Pao opens with very sweet notes of lychee, rose, and linden honey, followed by hints of sweet cocoa, caramelized almonds, and walnuts. The toasted notes remain very gentle, and the minerality is moderate, though clearly perceived on the palate. Notes of cherry liqueur can also be felt before the finish shifts back to floral and sweet hints of honey. The leaves of Da Hong Pao Banyan are long and rolled and undergo a more intense oxidation than their southern cousin Tie Guan Yin. The rock teas, or 'Yancha', of which Da Hong Pao is a part, are more than one: they are not a single variety of tea, but different cultivars that share the fact of growing in the Wuyi Mountains area, in Fujian. To infuse the Banyan Oolong Tea Da Hong Pao, we recommend using Chinese purple clay (Yixing) or porcelain accessories. Heat the teapot before using it with hot water. For an oriental infusion (gong fu cha), fill the Yixing teapot halfway with tea leaves, or the gaiwan with 5 grams of tea leaves for every 150 ml of water. Heat the water to 90°C: proceed with a brief rinse of the leaves and then a first infusion of 25 seconds. Keeping the water at the same temperature, you can continue to use the same leaves by adding more water and increasing the infusion time by 5 seconds each time (25 – 30 – 35…). This tea has a longevity of at least 6 infusions. For a more classic preparation in the western style, we recommend 3 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 3 minutes. For a better tasting experience, we suggest straining the tea as soon as the infusion time is completed. The infusion times we suggest can be slightly modified to your liking for a more or less intense flavor. It is recommended to store in a cool and dry place away from direct sunlight.
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The Banyan Oolong Tea Da Hong Pao is undoubtedly the most famous of the Five Rock Teas that grow in the Wuyi Mountains, in the Chinese region of Fujian. During the Qing dynasty, it was even renamed King of Teas. Even today, near the Tian Xin temple, some of the ancestral bushes of this renowned tea survive, which remains one of the most precious and sought after of all time. This is a high-quality oolong tea with an intense and very characteristic aromatic profile. It is full-bodied, with a sweet and floral aftertaste that is felt in the throat before on the tongue and lingers long on the palate. It has a pleasant minerality, much more delicate compared to the classic Da Hong Pao grown in completely rocky soil. The word 'Banyan' indicates a soil that is composed of only 50% rock, while the remaining 50% is composed of different origin materials. The leaves of the Banyan Oolong Tea Da Hong Pao are large and rolled, with a deep brown color and bronze hues. When infused, the leaves release intense aromas of fruit (currant), rose, and cocoa, along with more delicate notes of wet rock, toasted nuts, and sweet pipe tobacco. In cup, the liquor is amber in color, and the body is enveloping and velvety. It is an extremely complex and elegant tea, with a truly astonishing aromatic range. The first infusion of Banyan Oolong Tea Da Hong Pao is characterized by very sweet notes of lychee and rose, followed by light toasted hints of nuts, such as pecans. With the second infusion, the flavor range reveals many nuances: there are notes of cocoa and petrichor, along with a pleasant sweet-salty contrast from the increased minerality now noticeable. Notes of caramel (creme brulee) and almond brittle appear, with a surprising sweetness. The third infusion and the subsequent ones bring out the floral hints of rose again and some fruity notes of plum and cherry in spirit. The finish has hints of toasted and caramelized dried fruit. The first sip of Banyan Oolong Tea Da Hong Pao opens with very sweet notes of lychee, rose, and linden honey, followed by hints of sweet cocoa, caramelized almonds, and walnuts. The toasted notes remain very gentle, and the minerality is moderate, though clearly perceived on the palate. Notes of cherry liqueur can also be felt before the finish shifts back to floral and sweet hints of honey. The leaves of Da Hong Pao Banyan are long and rolled and undergo a more intense oxidation than their southern cousin Tie Guan Yin. The rock teas, or 'Yancha', of which Da Hong Pao is a part, are more than one: they are not a single variety of tea, but different cultivars that share the fact of growing in the Wuyi Mountains area, in Fujian. To infuse the Banyan Oolong Tea Da Hong Pao, we recommend using Chinese purple clay (Yixing) or porcelain accessories. Heat the teapot before using it with hot water. For an oriental infusion (gong fu cha), fill the Yixing teapot halfway with tea leaves, or the gaiwan with 5 grams of tea leaves for every 150 ml of water. Heat the water to 90°C: proceed with a brief rinse of the leaves and then a first infusion of 25 seconds. Keeping the water at the same temperature, you can continue to use the same leaves by adding more water and increasing the infusion time by 5 seconds each time (25 – 30 – 35…). This tea has a longevity of at least 6 infusions. For a more classic preparation in the western style, we recommend 3 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 3 minutes. For a better tasting experience, we suggest straining the tea as soon as the infusion time is completed. The infusion times we suggest can be slightly modified to your liking for a more or less intense flavor. It is recommended to store in a cool and dry place away from direct sunlight.
