Da Hong Pao Royal

Da Hong Pao has unique fragrance and a long-lasting nutty sweet aftertaste. After brewing, the tea is orange-yellow, bright and clear. Compared to other tea, Da Hong Pao can retain its flavor for several steepings.

How to Brew

The best way to brew Da Hong Pao is by using a yixing Purple Clay Teapot and 100 °C (212 °F) water. Purified water is considered the best choice to brew Da Hong Pao. After boiling, the water should be immediately used. Boiling the water for a long time or storing it for a long time after boiling will influence the taste of the Da Hong Pao.