Red Cloak Oolong

This rare Wuyi Oolong tea is extremely limited in availability, with only 10 kilograms harvested each year from two 100 year old tea plants. The dry leaves are deeply browned, giving a woody aroma with a touch of cocoa. Brew this incredible selection in the Chinese Gongfu style for the best experience.

This style of Oolong has been highly revered since as early as the Qing Dynasty (1636-1912). Certain batches of Da Hong Pao are sold at auction for incredibly high prices, including a package sold in 2002 for nearly $28,000, according to BBC. The style is known for its rich, complex aromas and flavors which develop and change steep after steep. Take your time with this selection, enjoy the aromas at each step of brewing from both dry and infused leaf.

A reddish, amber liquor is introduced by bright, citrusy aromas balanced with nuanced tones cocoa and woodiness. The flavor is bright, and rich, with a lightly spiced finish. Top notes of citrus peel lead to nutty midtones of malt, ending with a touch of cinnamon.

Color: Reddish Amber
Aroma: Citrus, Cocoa, Woody
Palate: Bright, Rich
Finish: Lightly Spiced
Top Note: Citrus Peel
Mid Note: Nutty, Malt
End Note: Cinnamon

How to Make This Tea:
Amount: 1 tsp
Hot Water: 3oz
Water Temperature: 200ºf (95ºc)
Steep Time: 20 seconds
*infuse until flavor and color fade
*best brewed in Gongfu style