Yellow Rose (Da Hong Pao) | Oolong Tea

Small Varieties of Da Hong Pao:
Yellow Rose (Huang Meigui), a neutral, arbo, medium-leaf type, diploid. The peak period is early to mid-April. The spring tea's one bud and two leaves dry sample contains approximately 3.9% free amino acids, 34.9% catechins, 4.4% caffeine, and 45.2% water-soluble extracts. It produces high-quality oolong tea with tight, solid strips, and a fragrant aroma that is rich and mellow, with a deep, thick sweetness. The characteristic "Yan Yun" (rock charm) is evident.

It reminds one of adoring a cold and condensed fragrance, resembling a noble flower in the human world.

Huang Mudan is a tea full of the breath of wealth and nobility, with a moderate to light roast that does not overwhelm the fragrance with charcoal. Its unique charm quietly releases itself in the rock tea series. The taste is mellow and thick, rich and harmonious, with a lingering floral and bitter aroma that penetrates and is not overwhelming. The tea's clarity and lasting strength are strong, with a deep aroma that passes through the throat, leaving a lingering fragrance on the lips. It is a tea worth cherishing for its deep and solid character.

Top Note: Clear floral powder aroma with a hint of roasted taste. The tea liquor has a fruity and delicate fragrance. The initial taste is rich and sweet, with the floral aroma and fresh green notes gradually emerging. A slightly moist sensation follows, and the finish is smooth and dense, leaving a sweet aftertaste. The tea leaves at the bottom are bright and full-bodied.
Middle Note: The floral powder aroma is extended, and the floral fragrance becomes delicate in the water. The tongue experiences a slight spicy sensation similar to cinnamon, gradually transitioning to a fruity flavor. The aftertaste is deep and long-lasting, with a hint of rock charm that is refreshing and penetrating. Some may experience a slight heat and sweat.
End Note: The aftertaste is fresh and delicate, with a slight green freshness, and the floral aroma slightly diminishes. The clarity remains very good, with a subtle orchid fragrance that is elegant and layered without being complex.

suggested teaware: teapot / gaiwan,
method: 5g tea in 110ml/95°C water (could be brewed for up to 8times)
brewing time:
the 1st-3rd time: immediately
the 4th-6th time: 20-40s
the 7th-8th time: 1min

The production process of Oolong tea is usually considered the most complicated among all tea types. After harvest, the tea is withered in the sun to start oxidation. The next step in the process involves ‘bruising’, a process that is aimed at the further reduction of its moisture and grassiness. Once this process is finished, the tea farmers shake the leaves in a rattan basket and pressure the leaves with their hands to spread out and accelerate the oxidation. After this shaking step, tea leaves show green in the centre and red at the edge. At the penultimate stage, the Oolong tea is heated to reduce the enzymes in the leaves and to stop the oxidation. Finally, the leaves are rolled into a desired shape and baked slowly into finished tea.

Neem contact met ons op