Red Rock (Qi Dan Hong Cha)

SUMMARY

Type: Red (black) Tea
Cultivar: Qi Dan (奇丹)
Origin: Wuyi Mountain, Fujian Province, China
Producer: Mr Chen

Sugarcane, malt, light floral

The Qi Dan cultivar is a direct clone and descendant of one of the six Da Hong Pao mother bushes and is often considered a “pure type” of Da Hong Pao Rock Oolong tea.

This particular tea however is a red (black) tea, made from the same cultivar as the Big Red Robe Oolong. The fruity qualities of the tea translates and combines well with the
natural sweetness of a black tea.

TASTING NOTES

A pleasant sugarcane sweetness, with delicate floral notes and light hints of citrus. 

PREPARATION

 Teapot steep

  5g per 300ml of water
  90 degrees Celsius
  2mins per infusion (up to 3 infusions)

 Gong-Fu style (preferred method)

  5g per 60 – 100ml of water
  90 degrees Celsius
  10 secs per infusion* (up to 6 infusions)

*First infusion is a quick 3 – 5 sec rinse and isn't drunk.

 Cold Brew

  5g per 500ml of water
  Cold water
  8hrs in the fridge

STORAGE

Proper tea storage is super important. Improper storage leads to flat, flavourless and potentially weird tasting tea. So as a rule of thumb, keep your tea leaves in an airtight container (the less air inside the better) and away from heat, light, moisture and strong odours.