Da Hong Pao Tea 大红袍 (Year 2009) no

Sold Out $25.90

It is a premium variety of the Wu Yi Yan Cha (Wuyi Rock Tea) group of oolong.

According to legend, the mother of a Ming Dynasty emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. Three of these original bushes, growing on a rock on Mount Wuyi and reportedly dates back to the Song Dynasty, still survive today and are highly venerated.

Widely known for its highly expensive value. Da Hong Pao is regarded as one of the most expensive tea in the world and can sell for up to US$10 million per kilogram or US $35,436 per ounce. Grafting is taken from the original plants have been used to produce similar grades of tea from genetically identical plants.

Taste variations produced by processing, differences in the soil and location of these later generation plants is used to grade the quality of various Da Hong Pao teas.

Benefits

- Aids in weight loss
- Detoxification, break down and thus reduce fats in our body
- Lower blood pressure
- Reduce bad cholesterol and triglycerides
- May reduce blood sugar significantly
- Prevent heart diseases, reduce plaque in the heart and helps to prevent strokes
- Source of anti-oxidant and promote cell health
- Has anti-inflammatory properties
- Aids digestion & promotes bowel regularity
- Provides fluoride and magnesium for stronger bones and for teeth to fight cavities
- Helps prevent bad breath
- Soothes and helps prevent stress
- Boost the immune system and metabolic processes in the body

Taste

Fragrant roasted smelling tea with smooth and sweet aftertaste felt in your throat. Pleasant fragrance lingering in your mouth and is able to stand brewing for 6-7 times!

Origin

Wu Yi Shan, Fujian Province

Appearance

Traditional looking Oolong tea. Dark and slightly curled tea leaves.

Directions

Pour freshly boiled water over a tea bag and infuse for 1-2 minutes or 1-2 teaspoons of loose tea in a cup and infuse for 3 minutes.

*Recommended to pour away the first brew to 'wash' the tea.