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Banyan Da Hong Pao Oolong Tea belongs to the family of the famous Rock Teas (Yancha) from the Wuyi Mountains in China's Fujian province. Da Hong Pao is one of the best-known names among the oolongs produced in this area, and its history is also linked to ancient plants growing near the Tian Xin temple. Banyan Da Hong Pao has an intense, full-bodied and complex aromatic profile, characterized by floral and fruity notes accompanied by roasted, sweet and mineral nuances. The liquor is soft and enveloping, with a pleasant mineral component and a long, floral and sweet finish. The name Banyan refers to rock teas produced in the areas surrounding those more directly characterized by the rocky soils of the Wuyi Mountains. Compared with Da Hong Pao teas from the rockier areas, this tea has a more delicate and nuanced minerality. Tasting - Appearance and aroma The leaves of Banyan Da Hong Pao 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 rock, roasted nuts and sweet pipe tobacco. In the cup, the liquor is amber-colored and the body is enveloping and velvety. This is an extremely complex and elegant tea, with a truly astonishing range of aromas. Tasting Notes GONG FU CHA The first infusion of Banyan Da Hong Pao Oolong Tea is characterized by very sweet notes of lychee and rose, followed by light roasted hints of nuts, such as pecan. With the second infusion, the range of flavors reveals countless nuances: cocoa and petrichor notes, as well as a pleasant sweet-and-salty contrast from the minerality, which is now more noticeable. Caramel (crème brûlée) and almond brittle notes also appear, with surprising sweetness. The third and subsequent infusions bring out floral notes of rose again and some fruity notes of plum and brandied cherry. The finish has hints of roasted and caramelized dried fruit. WESTERN STYLE The first sip of Banyan Da Hong Pao Oolong Tea opens with very sweet notes of lychee, rose and linden honey, followed by hints of sweet cocoa, caramelized almonds and walnuts. The roasted notes remain very gentle, and the minerality is also moderate, although clearly perceptible on the palate. Notes of cherry liqueur may also be detected before the finish returns to floral, sweet honey notes. Place of origin Wuyi Mountains, northern area of Fujian province, China. Production Da Hong Pao belongs to the Yancha family, the oolongs produced in the Wuyi Mountains region. The term does not identify a single cultivar, but includes several varieties and cultivars grown in the area and sharing the local production tradition. Compared with low-oxidation oolongs, such as some Tie Guan Yin, Yancha generally undergoes more oxidation and more pronounced roasting, elements that contribute to the structure and aromatic characteristics typical of this tea family. The leaves are withered, processed to promote controlled oxidation, stabilized, then shaped and roasted. Roasting may be carried out in several stages, contributing to the development of dried-fruit, cocoa, wood and caramel notes. Infusion method To infuse Banyan Da Hong Pao Oolong Tea, we recommend using Chinese purple clay (Yixing) or porcelain accessories. Warm the teapot with hot water before using it. For an oriental infusion (gong fu cha), fill the Yixing teapot halfway with tea leaves, or use 5 grams of tea leaves per 150 ml of water in a gaiwan. Heat the water to 90°C: briefly rinse the leaves and then make a first infusion of 25 seconds. Keeping the water at the same temperature, continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (25 – 30 – 35…). This tea lasts for at least 6 infusions. For a more classic Western-style preparation, we recommend 3 grams of leaves in a 200 ml cup with water at 90°C for 3 minutes. For the best tasting experience, we suggest filtering the tea as soon as the infusion time is complete. The infusion times we suggest may be slightly adjusted to taste to obtain a more or less intense flavor. Store in a cool, dry place away from direct sunlight.
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