Min Ya Ping: Da Hong Pao
USD 90.00 – USD 90.00
Artist: Min Ya Ping
Pot style: Fang Gu ( In the Form of Ancient Drum )／ Duo Qiu
Material: Da Hong Pao Yixing Clay
Capacity: 300 ml
仿鼓 / 掇球
Tea, Oolongs, Wuyi-shan, Denser Aromas, Fuller Bodies, Warm Energy
Bamboo Forest Tiě Luohan:Overshadowed by the more promoted Red Cloak, Iron Buddha ( Tiě Luohan ) is actually as taste-worthy, if not more, than any of the so-called “famous” Wuyi oolongs. It is not proven that whether it is the oldest oolong cultivar in Wuyi as they say, but it is certainly one that is not the easiest to cultivate and to produce from. Finding a farmer to process it to the taste profile that befits its legend and our quality demand has been a challenge. It took us 15 years. Presenting Tea Hong’s Iron Buddha Supreme, with that complex charcoal finish yet sweet floral aroma, stout yet lingering “rock tea” taste, delivered gently in a well-balanced infusion in a civilised way. This could very well be the only traditional style Wuyi that any connoisseur would fall in love with. Net weight: 40 g (1.4 oz) in Kraft-alu pack
Home, Tea, Black teas, Nepal, the Himalayas, Floral Aromas, Milder Tastes, Neutral Energy, Organic teas
Hand-rolled Himalayan Tips:Although tea from this part of the world has not been best known for smoothness, there can be exceptions provided that there is the proper knowledge and experience. Together with the work of Nature. Imperial Topaz is such a tea. Hand-rolled and masterfully processed for a soft and round profile yet rich with the distinctive mineral accents representative of the region, the bright orange infusion delivers what is best from the Himalayas coupled with the modesty and gentleness of a Chinese black. Imperial Topaz is not only a gem of Nepali tea, but also an example of what can be achieved when we tea people share and work together across boundaries. Net weight: 50 g (1.8 oz) in Kraft-alu pack
Tea, Black teas, Taiwan, Floral Aromas, Fuller Bodies, Neutral Energy
Fragrance of Taiwan:Deep in the mountains away from the tourist infested Sun Moon Lake, small tea bushes tidily populate small patches of rectangles between wild forrest and various orchards. A cross between Burma and a native wild tea, this Hong Yu cultivar, born right here in 1999, shines with a vibrant young green. It dominates the ambience with a smell that is both fresh and spicy. Farmers here still process black tea in small batches in the old fashioned way, though with the aid of a few new technologies for monitoring. Red Jade — the Fragrance of Taiwan — has to be so processed to that distinctive floral yet spicy aroma, minty and complex taste on a smooth body to be worthy of name. Net weight: 50 g (1.8 oz) in Kraft-alu pack
The Yixing clay Da Hong Pao may look similar to Zhu-ni but it has higher iron contents and can be seasoned to a deep and intense red unlike any other Yixing clay. Hence the name Da Hong Pao ( the same name as the famous Wuyi oolong — Red Cloak ). The particle is also one of the finest, giving its characteristic smooth surface. Because of very high shrinkage rate after firing, this is a more difficult material to work with.
Both of these Da Hong Pao pots render an ideal surface area to volume ratio and well-manner for speed for medium-short to full duration infusion. The two specimens are slightly different: the Duo Qiu has no leg but a taller dome lid, and a marginally more dome shape lid; Feng Gu has leg and not so protuberant dome lid.
Packing: Tea towel pull bag in collector’s case
Unless otherwise stated, all Yixing teapots are new from the kiln. Please properly clean and prepare them before making tea in them. There is a proper procedure to do that. It is described at:
Yixing Teapots, An Introduction | Tea Guardian
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