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Connoisseur Grade High Fire Wuyi Dahongpao (per gram)

Connoisseur Grade High Fire Wuyi Dahongpao (per gram)

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This dahongpao is from one of Hong Kong's oldest tea merchants, and is not available to the general public. This dealer's Wuyicha is always excellent and is consistently among the most flavorful I've ever had. It was offered to me after spending a good amount of time with the vendor and her staff and trying a variety of traditional storage pu erhs, before I tried a dahongpao grade that is available to regular buyers. The vendor still wasn't sure if I'd be able to appreciate it after all the tea I'd tried, but I told her I drank lots of tea every day and I could handle it. I told her I'd started the day with liu an before I'd come by!

While working our way through this dahongpao, we were talking about Hong Kong and life and education and we realized her daughter went to the high school I'd graduated from! I hadn't sat down with the dealer in the past, so trying teas with her was a good way to build rapport. I should be able to get a wholesale rate on the family's Wuyi teas in the near future.

This tea is not cheap, but it is definitely worth trying if you like good Wuyicha, and I personally feel it is well worth the money. I don't have all the specifics on this tea (traditional vendors never provide as much detail as modern vendors in China and Western-facing tea stores online), but I will get more information the next time I meet with the family. What I do know is this tea is an exceptional example of a high fired dahongpao, and a real pleasure to drink. This tea is only a year or two old, but the flavor of the roast is subtle and takes a back seat to the flavor of the tea itself.

Below are my opinions on this tea when trying it with good spring water at my office, and with water at full boil--Scottish highland spring water, and then San Benedetto (Italian spring water) for infusions three to nine.

The aroma of the dry leaf only hints at the fruitiness that is to come when the tea is infused. The first steep is a little astringent, but the fruit flavor is well pronounced. Stone fruit, orchid and lychee are the dominant notes. 

The second infusion is similarly flavorful, but with less astringency, and there is sweetness on both the palate and a lingering sweetness from the throat after the swallow. When trying this tea with the vendor, the sweetness lingered for ten minutes!

The third infusion has a little astringency again, but less than the first infusion. In this infusion, there were distinct plum and prune notes, and this infusion was textbook DHP to me as far as flavor goes (just with far more complexity). I even detected notes of bitter almond (the flavor, not any actual bitterness), which I have never noticed in tea before. The flavor of this tea is very present--no having to hunt for it. This indicates both good base material and excellent processing. 

Infusion four had an additional nuttiness I couldn't quite put my finger on, along with the classic DHP flavor.

Infusion five gave me notes of fresh milk from the aroma on the lid, and you could also taste this in the liquor, which was very surprising. The fruit tasted softer and perhaps riper in this infusion, and the astringency dropped off significantly. The pleasant almond notes were still present.

Infusion six: still lots of aroma from the leaves. I was surprised by the longevity of the leaves. This infusion was 30-40 seconds long. Even six infusions in, this tea is more flavorful than the DHPs I drink regularly, including the other high fire dahongpao I offer here. All fruit in this infusion. The almond and milk were no longer evident.

Infusion seven: I was tea drunk by this infusion. I went 1 minute and 15 seconds. Still plenty of fruit and floral flavor, and now the roast is more present, but well balanced with the flavor of the leaves. The roast played a very minor role in the flavor profile of the previous infusions, and was still subtle this far along in the session. 

Infusion eight was also 1 minute and 15 seconds long. I could feel the cha qi and felt calm and content. The astringency had returned, and surprisingly, so had the lingering sweetness. This infusion was still flavorful and pleasurable. 

Infusions nine was lightly flavorful, but I decided eight infusions was the golden number for this tea. Even steeped for several minutes, there was nothing remotely unpleasant detectable in the liquor. Almond notes returned up the throat after the swallow Just a lovely DHP all around!

Wholesale pricing IS available on one kg or more of this tea--feel free to contact me for more details. 

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