Also known as “Da Hung Pao” or “Emperor of Tea,” Red Robe Oolong is a lightly oxidized oolong from Wuyi Mountain in Fujian, China. Its big, dark leaves smell caramelized, woodsy, chocolaty and slightly fruity. Its pumpkin-orange brew smells roasty, with a sweet cedar note. A slight astringency and full, sweet, round flavors of barley, raisins, caramel and charred wood make Red Robe Oolong a great choice for black tea drinkers. Mineral tones and a lingering, clean, sweet aftertaste set this tea apart. Drink multiple infusions of this bold oolong alongside meals of grilled meats, fish, eggplant, mushrooms or tofu, or ice it with a bit of brown sugar for a fantastic dessert tea.

Tea to Water Ratio 1:1. If you prefer a stronger flavor, use up to two grams of tea for each cup of water.

Water: Filtered water is best. 180ºF (simmering with tiny bubbles)

Traditional Steeping: 3 to 4 minutes

Flash Steeping: First, we run warm water over the tealeaves and pour it off very quickly. This removes any impurities and “awakens” the tealeaves for brewing. Then, we steep the tea – 15 to 35 seconds .