«Big Red Robe» is pressed mid sized and small leaf fraction, sorted during the production of high-grade Dahongpao 2017 harvest (various batches). During processing the raw material was heated several times – both traditionally – in baskets over coals, and in a hong gang (high fire) electric oven.
100 grams of tile, pressed rather tightly, though easily breakable into segments (12 pieces). The aroma is deep, with baked pastry and caramel notes. The infusion is transparent, with a dark amber hue.
The bouquet of the tea infusion is warm and vivid, with a clear well-baked black rye bread crust aromatic vibe. The aroma is low toned and thick, multifaceted. The taste is juicy and rich, a bit tart, with slight fiery bitterness (only in high concentration), with fine fruit sourness and a warm lingering finish.
Brew tea with hot water (98-100°C) in a porcelain gaiwan or a teapot of porous clay, with a fine-mesh strainer. The proportion is 1 cube per 200-250 ml. of water. After a quick rinse first steep the tea for 3-6seconds, allowing the pressed leaf to open. After that do short infusions (1-3 seconds), increasing steeping time for each subsequent step, to taste. You can steep this tea up to 6-7 times. The traditional Zhu Cha boiling method will provide for a more full-bodied, thicker, silkier, richer brew.
«Big Red Robe» is a good choice for common day-to-day tea drinking. The effect is warming and energising.
