- Grown to be brewed intensely, using less than 5 oz. of water per 3-4 grams of leaves.
- When brewed, the dark brown, almost black leaves turn into a deep green.
- Fills you up with great aromas and great taste.
- Leaves can be steeped 3 to 4 times if brewed gongfu style.
Because the Art of Tea is about Good Taste!
You deserve a moment to relax with a warm cup of tea just for yourself, or if you wish to share it with your family and friends! Take the time to prepare your taste buds for this exquisite blend, hand picked and perfectly prepared for you to enjoy!
Royal Dahongpao Wulong, like all our Royal Wuyi Rock teas, originates from the Jiulongchao area of the Wuyi mountains of Fujian province. Each vintage tea represents some of the finest and most desirable teas of China. Royal Dahongpao’s aftertaste is long and strong, the sign of a superior tea. The recommended local practice in China for brewing the leaves is a bit more intense than the traditional gongfu method: use 5-10 grams of dry leaf for every 3-4 oz of water. Brew in either a guywan or a small teapot. Steep the first time for 20 seconds, and each additional steep at 10 seconds. Leaves can be used for 4 or 5 brews.<
Brewing Tips: Tea Type – Steeping Time – Water Temperature
- Green/White – 1-4 Minutes – Steaming (150-180 F)
- Oolong – 1-3 Minutes – Light Boil (165-190 F)
- Pu-erh – 2-10 Minutes – Rolling Boil
- Black – 2-5 Minutes – Rolling Boil
Please visit the generation tea website for more available types of tea and tea brewing accessories!
Enjoy your tea!