Da Hong Pao Banyan Oolong tea is without doubt the most famous of the Five rock teas grown in the Wuyi Mountains, in the Chinese region of Fujian: during the Qing dynasty, it was even renamed King of Teas. Even today, near Tian Xin Temple, some of the ancestral bushes of this renowned tea still survive, and it remains one of the finest and most sought-after teas ever. It is a very high-quality oolong tea with an intense and highly distinctive aromatic profile. It is full-bodied, with a sweet and floral aftertaste that is felt in the throat before the tongue, and lingers long on the palate. It has a pleasant minerality, much more delicate than the classic Da Hong Pao grown on soil of entirely rocky origin: the word "Banyan" in fact indicates soil that is composed of only 50% rock, while the remaining 50% of the soil is made up of materials of different origin. Tasting - Sight and smell The leaves of Da Hong Pao Banyan Oolong tea 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, as well as more delicate notes of wet stone, toasted nuts and sweet pipe tobacco. In the 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 amazing aromatic range. Gong Fu Cha tasting notes The first infusion of Da Hong Pao Banyan Oolong tea is characterized by very sweet notes of lychee and rose, followed by light toasted hints of nuts, such as pecan. With the second infusion, the range of flavors reveals countless nuances: there are notes of cocoa and petrichor, as well as a pleasant sweet-salty contrast given by the minerality that is now more noticeable. Notes of caramel (crème brûlée) and almond brittle also appear, with surprising sweetness. The third infusion and those that follow bring out the floral notes of rose again and some fruity notes of plum and cherry in spirit. The finish has hints of toasted and caramelized nuts. Western style The first sip of Da Hong Pao Banyan Oolong tea 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 also moderate, though clearly perceived on the palate. Notes of cherry liqueur can also be detected, before the finish turns once again to floral and sweet notes of honey. Place of origin Wuyi Mountains, northern area of Fujian province, China. Production The leaves of Da Hong Pao Banyan are long and rolled, and undergo a more intense oxidation than their southern cousin Tie Guan Yin. Rock teas, or "Yancha", of which Da Hong Pao is part, are more than one: in fact, this is not a single tea variety, but different cultivars that share the fact that they grow in the Wuyi mountain area, in Fujian.
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Da Hong Pao Banyan Oolong tea is without doubt the most famous of the Five rock teas grown in the Wuyi Mountains, in the Chinese region of Fujian: during the Qing dynasty, it was even renamed King of Teas. Even today, near Tian Xin Temple, some of the ancestral bushes of this renowned tea still survive, and it remains one of the finest and most sought-after teas ever. It is a very high-quality oolong tea with an intense and highly distinctive aromatic profile. It is full-bodied, with a sweet and floral aftertaste that is felt in the throat before the tongue, and lingers long on the palate. It has a pleasant minerality, much more delicate than the classic Da Hong Pao grown on soil of entirely rocky origin: the word "Banyan" in fact indicates soil that is composed of only 50% rock, while the remaining 50% of the soil is made up of materials of different origin. Tasting - Sight and smell The leaves of Da Hong Pao Banyan Oolong tea 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, as well as more delicate notes of wet stone, toasted nuts and sweet pipe tobacco. In the 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 amazing aromatic range. Gong Fu Cha tasting notes The first infusion of Da Hong Pao Banyan Oolong tea is characterized by very sweet notes of lychee and rose, followed by light toasted hints of nuts, such as pecan. With the second infusion, the range of flavors reveals countless nuances: there are notes of cocoa and petrichor, as well as a pleasant sweet-salty contrast given by the minerality that is now more noticeable. Notes of caramel (crème brûlée) and almond brittle also appear, with surprising sweetness. The third infusion and those that follow bring out the floral notes of rose again and some fruity notes of plum and cherry in spirit. The finish has hints of toasted and caramelized nuts. Western style The first sip of Da Hong Pao Banyan Oolong tea 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 also moderate, though clearly perceived on the palate. Notes of cherry liqueur can also be detected, before the finish turns once again to floral and sweet notes of honey. Place of origin Wuyi Mountains, northern area of Fujian province, China. Production The leaves of Da Hong Pao Banyan are long and rolled, and undergo a more intense oxidation than their southern cousin Tie Guan Yin. Rock teas, or "Yancha", of which Da Hong Pao is part, are more than one: in fact, this is not a single tea variety, but different cultivars that share the fact that they grow in the Wuyi mountain area, in Fujian.
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