Premium Da Hong Pao
Our current and finest Da Hong Pao available. This red-amber infusion lingers deep down as it warms your entire body. Da Hong Pao is the king of Wuyi oolongs and this is a wonderful example of the strength of that statement. This picking is best brewed gongfu style to properly appreciate the fine character and richness of the leaves.
Gaiwan
The most easily identifiable part of 'gongfu' tea making. A little bit of practice using a Gaiwan will make it the most universal and preferred tool for your tea.
The most easily identifiable part of 'gongfu' tea making. A little bit of practice using a Gaiwan will make it the most universal and preferred tool for your tea.
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Instructions: For gongfu-style tea tasting, fill the vessel with tea leaves up to just under half-way (usually about 8g for a regular-size Gaiwan) and pour on the hot water for a quick washing. Discard the water and gently pour on the hot water again and let steep for 5-10 seconds. Decant and serve! Increase the steeping time gradually with each additional infusion.
Yixing
Gaiwan
Recommended vessel(s)
Temperature: 203°F ( 95°C )
Temperature: 203°F ( 95°C )
View Recommended Steeping Methods 
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