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2005-2006 Hong Kong High Fire Big Red Robe / Dahongpao (15g)

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Description

This is the first dahongpao I ever tried, and I compare every other dahongpao I try against this one. At the time, I didn't know this roast level is, today, pretty much exclusive to Hong Kong. Because of the high humidity here, high roasts were ideal for helping oolong tea survive without losing its flavor. 


This tea has lovely, classic dahongpao fruity aroma, along with thick mouthfeel, and a lovely balance of subtle bitterness and huigan. The roast has mellowed significantly, as you'd expect from a tea that was fired ten years ago. I am very fond of this tea and prefer it to more expensive dahongpao I've tried from Mainland vendors because of the lovely flavor. 

With some dahongpao, you really have to search for the flavor, and sometimes you don't taste the textbook dahongpao flavor at all. The taste of this dahongpao is present, but well balanced. This is why this is my reference point for dahongpao and a tea I would happily drink for the rest of my life. I feel this dahongpao is excellent value for those who love the distinctive fruity flavor of this Wuyi variety. 

As you can see, the tea brews up deep and dark. A vendor from Yunnan commented that he would have thought it was ripe pu erh if he didn't know better! The roast level isn't quite as high as the Three Stamp Shuixian I offer, but it is close. The roast brings out the lovely flavor very well indeed. This is an old school Hong Kong roast done right. 

This tea is good for four or five infusions, as is common at this roast level. Every infusion is flavorful and thick and pleasing to the palate. Try this dahongpao and you may find it quickly becomes your favorite, too!

HK$200 for 50g.

Please note: most traditional Hong Kong tea merchants do not offer discounts on volume until I am purchasing several kilograms at a time, and in some cases, no discounts are offered at all, even for ten kilos of a single tea or more. For this reason, I cannot offer a discount on larger purchases at this time.

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