The ruts of time have been rolled into a picture of life. The scroll is covered with tenderness. After so many prosperity and loneliness, it is already autumn in a few moments. The memory goes back to the autumn of 2021. Gao Peng made a peach-flavored Dahongpao, which warms the tea. In the autumn and winter seasons of 2021, in the autumn of 2022, Gao Peng continued the traditional craftsmanship of this tea. The new tea, Taoxiang Dahongpao, has been made and has been sold in my teahouse today. PS: 8.3g a bag of free samples/limited tasting.
Wuyi rock tea is very particular about the mountain field. The Zhengyan production area along the Jiuqu River is one of the top treasures. The tea trees in this area are planted in the unique valley tea cultivation method of Wuyi Mountain. The natural terrain and rich ecology together form more abundant substances in the tea, so that the aroma and taste of the tea are more prominent. Waiting for the fine varieties in the Zhengyan Mountain Farm to be blended, the rock tea system is huge, and the varieties are even more numerous. This Dahongpao is made of purple rose, Rou Gui, Qidan and other varieties, which not only maintains its high aroma Rich, but also sweet and smooth in taste, this tea is precise and unique in blending, you can feel it after a sip. The dried tea strips are delicate and tightly wrapped, with the aftertaste after charcoal roasting. The boiling water is high and stimulating. The tea is fragrant, the soup color is orange and translucent, the tea soup is mellow and smooth, the soup is sweet and fragrant, and the waterway is delicate. The tea soup is stable and soft as a whole, with a hidden flavor, mellow and long-lasting, mild and long-lasting, and the sweetness is obvious. The more you go, the clearer the sweet peach fragrance.
Tea vessel: Gaiwan, purple clay pot (120ml)
Amount of tea: 8.3g dry tea
Tea water: pure water, mountain spring water
Water temperature: 100℃ is suitable
The number of brewing times: the boiling water is high flush, fast flushing and fast out, the sixth bubble can be properly suffocated.
This has one of the best fragrances of any tea I’ve had, having tried dozens of teas overall and several Da Hong Pao teas. From the moment the hot water hit the leaves, a wonderful aroma of peach rose out of my gaiwan, true to its name, with lighter scents of vanilla and brandy layered underneath it. The taste is fairly sweet, and brings out both the peach and brandy notes found in the aroma.
I found that it has the best taste and fragrance if you fill up your vessel to just above where the leaves are and let it brew for 5-20 seconds (depending on how many steeps you’ve had so far). Lasts for about 5-7 good steeps, with the 2nd or 3rd being the best in my opinion. All in all, worth every penny for its enticing aroma.