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Brewing Guide
Choose your extraction method
95°CTemperature
6g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Fujian, China
Processing
Medium Roast
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Tasting Notes
MineralRoastedFloral
Vendor Notes
This pressed Da Hong Pao Oolong offers a classic Wuyi rock tea experience, boasting rich mineral notes intertwined with hints of roasted stone fruit and a subtle orchid fragrance. Its robust character and lingering finish make it a delightful tea for contemplation, with the potential for nuanced development over time.
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About This Tea
What does Da Hong Pao Oolong Tee Kuchen 50g | Wuyi Felsen Ursprung taste like?
This pressed Da Hong Pao Oolong offers a classic Wuyi rock tea experience, boasting rich mineral notes intertwined with hints of roasted stone fruit and a subtle orchid fragrance. Its robust character. It leans mineral, roasted and floral.
How should I brew Da Hong Pao Oolong Tee Kuchen 50g | Wuyi Felsen Ursprung?
Water around 85–95 °C (185–205 °F). In a mug, steep 3–4 min. For gongfu, use 5–7 g per 100 ml, 10–30 s steeps (8–15 rounds). You'll get to see how the flavor changes across multiple rounds. Heavier roasts can take boiling water no problem.
Where does Da Hong Pao Oolong Tee Kuchen 50g | Wuyi Felsen Ursprung come from?
Grown in Fujian, China. The leaves got a medium roast after picking.
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