Da Hong Pao

Crafted by ICH Inheritor Wang Shunming

Appreciation

Year : 2023
Grade : Premium Grade
Maker : National-level ICH inheritor of Da Hong Pao craft Wang Shunming
Origin : Wang Shunming's Family-Owned Tea Garden, Wuyi Mountain
Variety : Da Hong Pao
Craftsmanship :

• Full-roast baking is the core craft of Wuyi Rock Tea: :  it enhances the tea’s inherent charm and improves its storage stability.
• Value of the Full-Roast Craft:  Adhering to the principle of "low-temperature slow roasting" (starting at 80-85℃ and gradually cooling to 60℃ for thorough roasting), Wang Shunming ensures the tea fully absorbs the charcoal aroma while preserving its variety-specific characteristics. This avoids common issues with over-roasted tea, such as burnt flavors and inconsistent liquor taste.

Dry tea appearance : Firm and dark, with a subtle luster.

• Appearance characteristics : The tea strands are tightly twisted, plump and slightly curled. The color is jet-black and oily, radiating a "precious luster"—a unique glossy finish exclusive to high-quality Wuyi Rock Tea. Some teas (e.g., Qiming Red Can) exhibit the natural "vein prominence" trait after full roasting, where leaf veins stand out as the tea leaves shrink. Fine tea dust may settle at the bottom after transportation.
• Initial Aroma : Dry tea emits distinct charcoal and caramel aromas, blended with faint ripe fruit notes. The aroma is calm and restrained yet possesses strong penetration.

Tea liquor color : bright translucent orange-red

• Color changes : After brewing, the liquor is mainly bright translucent orange-red. Some teas present an amber hue as the roasting intensity increases, appearing clear and vivid. High-quality teas maintain a bright, translucent liquor even through the 7th brew, gradually turning orange-yellow after the 8th brew.
• Visual experience : A "golden rim" (a golden halo along the liquor’s edge) is visible on the surface. The liquor also coats the cup thickly and smoothly, reflecting the tea’s rich inherent substances.

Aroma : Prominent roast aroma intertwined with subtle variety-specific notes, deep and layered.

• Distinctly roasted Aroma: Based on caramel and roasted rice aromas formed by lychee charcoal roasting, the aroma is rich and long-lasting. The orchid fragrance and caramel aroma stand out impressively.
• Prominent varietal aroma: The inherent orchid aroma of Da Hong Pao blends with the woody aroma and cinnamon-like notes from blended varieties (e.g., Shuixian, Rougui). For some teas, creamy or ripe fruit aromas emerge in the middle and later brewing stages. It embodies Da Hong Pao’s characteristic "distinct charcoal aroma paired with faint orchid notes."
• Aroma layers : Presents "three aromas in one cup":
  Lid Aroma (Gaiwan Lid): Intense roast aroma when smelled hot.
  In-Liquor Aroma: Complex aromas infused in the tea liquor.
  Cup-Hanging Aroma: Preserved fruit or woody aromas when the cup cools down.