Easy going in its old age. The tea is more full-bodied and blunt in its character than other rock oolongs, but retains that distinct mineral flavor. Simple, sweet, reliable.

This tea is an excellent value since it is comprised of the broken leaf grades leftover after the original sorting. It’s the same great tea, but at a much lower price. Made from Shui Xian, Rou Gui, and Qilan cultivars, it’s a high roast rock oolong blend that was originally produced in 2010 by Mr. Chen Zhong Xing.  He is an old-school tea maker trained at the Fujian Tea College and this tea took him seven days of little sleep to get it right.  Aged Da Hong Pao is prized for its medicinal values in China and Southeast Asia.  It performs well when made gongfu or western steeping styles and nearly impossible to screw it up.

Ingredients: oolong tea

Steeping Instructions

3 grams | 8 oz water | 212°F | Steep 4 min.

Traditional Steeping 

6 grams | 6 oz water | 195°F | Rinse 5 sec. | Steep 10 sec.

Number of Cups

2 oz makes 19 cups, 4 oz makes 38 cups, 1 lb makes 151 cups