Speyside 2010 – Da Hong Pao


Speyside 2010 – Da Hong Pao

Type: Roasted Oolong
Season: May, 2010
Origin: Wuyi, Fujian province, China
Type: Loose leaf

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Speyside – Da Hong Pao

Speyside (Da Hong Pao) is an aged roasted Oolong tea from WuYi in Fujian province. This is by far the most popular and sought after Oolong type in China. They are also named Rock tea, because of the typical rock/mineral taste.

This is easily the most expensive tea type in the world, with its original tea bushes being centuries old. There still are some original bushes still living in China, they are however preserved and forbidden to pluck the leaves off of. The price for this tea, when there was still possibilities to pluck the original tree’s, was many many times the price of gold.

I’m that tall, dark & handsome one. I have experience, laid back, good lookin’ and full of surprises…


Roasted nuts, marshmellows on a bonfire, smoke, vintage apricot jam, slight vinegar and lemon.


Almost no dryness on the tongue, also very little bitterness. Mellow, smooth and thick. Taste of haribo wine gums, light smoke, rock minerals and hubba bubba bubble gum.


This tea has a relatively low caffeine content compared to other tea’s and will make you feel relaxed, give enhanced mood as well as being a good digestive aid. The low caffeine content in combination with a high amount of L-theanine has a calming, relaxing and heightening effect on the brain.

Gong Fu Brewing:

Use approx. 7 g leaf pr. 150ml water. Rinse once, steep times should be around 20 seconds for the first  steeping and add a few seconds for each subsequent steeping. Temperature should be around 90 degrees celsius. This tea is versatile with regards to teaware, it taste great in Porcelain, Yixing and Ceramics. Porcelain will focus on the floral sweet top notes, whilst Yixing pots and ceramics will give it a super smooth and thick liquor.


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