Red Cloak Grande, Wuyi yancha oolong
Centenary Bush Dahong Pao:
The most revered amongst all Wuyi oolongs, Da Hongpao (translate: Big Red Cloak) from the pure pedigree grown in better horticultural environment mean significant difference and are most sought after. Tea Hong’s Red Cloak Grande is an extremely limited production (10 kg/year) harvested from two second generation noble breed that are over 100 yrs old in the heights of Wuyi. Masterfully processed to best deliver the taste this name represents.
Net weight: 40 g (1.4 oz) in Kraft-alu pack
Deep, sweet, warm, complex aroma hinting cinnamon, sweet roots, apple sauce with an optimally fired toasty cereal overtone. Accents of moss and earthiness that are typical of high grown oolong characters. Dark amber stout infusion rounded with good malty sweetness in a silky texture. Slight citrus accents and immediate, tinkling spicy, bittersweet aftertaste.
Best rendering by way of gongfu infusion at 95°C.
|Dimensions||18 × 9 × 5 cm|
Only logged in customers who have purchased this product may leave a review.
Add More Leaves & Wow!
Our initial gongfu brews of Red Cloak Grande 2018 left us puzzled. We used 3g of leaves to 130ml water. We varied the steeping time and temperature but the tea tasted weak.
We decided to use 6g of leaves and what a tremendous improvement it made to the brew! We varied the steeping time but kept the temperature at 95°C which allowed the flavour to come through – full-bodied and well-balanced, yet subtle and distinctive. It was everything worthy of its namesake!
I am glad that you have a great transitional experience with our Red Cloak. There are so much in tea we are still learning everyday. It is good that you are joining us in this journey.
Re: Wasn’t impressed with 2012 version
Hello Barack, Thank you for your comments. All comments are useful for us to learn how we should direct our products. I am sorry you do not like the tea. Different people look for different things in different teas. We do try to maximize the quality for what most people look for in each of the varieties. We have also tried to create new varieties — such as the Sacred Lily that you have enjoyed — so people may understand a tea without too much influence of preconceived ideas. By the way, more matured and deeper baked teas are more restrained in their twisted form. They do not open as much as lighter baked and fresher teas. One way to enjoy a genuine Red Cloak of this traditional finish is to double blanch it, and let steep longer. Repeat infusions to taste the play of the tea. I hope you’ll like it better this way.
Wasn’t impressed with 2012 version
I truly expected more from this yancha after trying your fabulous Sacred Lily. I feel like the mineral rock taste of this one is a bit lacking compared to Sacred Lily. Perhaps it’s because the roast here seems to me a little overdone as the leaves struggle to open up even when using 99c water, high pour with yixing teapot.
Da Hong Pao with deeper baking
Hello Mrs Ngo,
Both firing styles have their own followers and that’s why we are trying out which is more preferred by our customers. There is also a direction that we go both way, though this will not be too easy for us to maintain our inventory. I’ll certainly make a score for you for preference of the deeper baking style and hope your group will win before we decide which way to go.
2011 vs 2012
2011 was sold out so I got this 2012 but was surprised the two years don’t taste the same. This is good and has floral taste but I like the more fired taste of 2011 much better. Do you have more fired taste for 2013 or 2014?