Pu-erh Teas from Bana Tea Company
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Da Hong Pao Fragmented Leaf

Da Hong Pao Fragmented Leaf

2015 vintage

Average rating:
average rating 95%
8 comments
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Weight: 100 gram (3.5 oz)
Type: Wuyi Rock Oolong - Da Hong Pao - premium grade
Production area: Wuyi Mountain, Fujian Province

Grown in the Wuyi National Scenic Area, this tea is an Authentic Da Hong Pao (Big Red Robe) Rock Oolong. This amazingly flavorful tea possesses all the flavors and characteristics of an authentic Wuyi Oolong. It is thick, aromatic, toasty, and viscous. During processing, some of the leaves were curshed. For a fraction of the price of the whole leaf, you can enjoy a cup of authentic Wuyi Rock Oolong. This tea is the same materials used to press our popular Da Hong Pao Block.




To learn more about Wuyi Rock Oolong, please click here.

$20.00
for 100 grams (3.5 oz)

BREWING INSTRUCTIONS:
Use 6g of leaves per 6 oz of hot water (195 degree F). Rinse the leaves once and pour out the liquid. Start steeping by following the steeping time below to make multiple cups of oolong tea.

BREWING TEMPERATURE:

BREWING TIMES:
1st BREW
10 sec.
2nd BREW
20 sec.
3rd BREW
40 sec.
4th BREW
1 min.
STIMULATION FACTOR: Medium
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Customer Comments:

average rating 100%
Satisfying and Rewarding 05/21/2020
By Patrick Miller
After Ripe Pu-erh tea, oolong(especially Da Hong Pao) is my next favorite go-to tea. This particular selection is all that you could want or expect and exemplifies all that is good and promising. The taste, texture and what I call “tactility” or “mouth feel” all blend masterfully and subtly (but distinctly noticeable) to create a satisfying smooth finish. My only fear is that again Linda is spoiling me with an unmatchable drinking experience that I may not be able to duplicate in the future. My compliments to Linda’s finesse in choosing another 5 star winner to offer to her customers!
Our responseHaha! That is my job--to spoil my fellow tea lovers with good teas.
average rating 100%
Zheng Yan Da Hong Pao, for Such a Low Price? 09/26/2021
By Sara K.
Getting oolong tea from the Wuyi National Scenic Area for only 20 USD for 160g, even if it's from damaged tea leaves, is amazing.

This tea is on the dark/roasted side, with a rocky/mineral/stony body (I mean that in a good way).

Like another reviewer, I split the blocks in half. Half a block is enough for a strong 6 fl oz brew. Breaking the blocks creates a mess, far more mess than when I break up tea cakes with a pick, but given the low price for a tea of this origin I won't take off a star.

Our responseTry breaking it up from the side. It will be easier and neater. You are correct. This tea is a great value for an authentic Wuyi Rock Oolong.
average rating 80%
Convenient and True to Flavor Profile 04/30/2018
By Christina
I'm pretty happy with this little breakaway. It's easy to brew, and has a flavor profile typical of this type of tea. The oxidation and roast are a tad on the heavy side, which is a plus for people like me who enjoy darker flavors.

For my all morning brew, 1/2 a brick is all I need. I rinse
twice (for about 20 seconds each), then brew in an infuser jar - refilling all morning. While the flavor lasts, I don't note a lot of texture.
average rating 100%
Rich and Lasting 10/31/2020
By Bridget Highfill
This Da Hong Pao Oolong Block is a yearly treat from Bana Tea. The eight gram square of pressed tea is perfect to brew in your teapot at work. It will last all day. It is a very rich and flavorful tea, with lots of the coppery notes that make a Da Hong Pao so memorable. This tea elevates a ho-hum day at work.
Our responseI always value origin over the grade of leaves. Even though this DHP block is not made of the whole leaves, it is authentic and possesses all the characteristics of a Da Hong Pao at a much affordable price.
average rating 80%
new da hong pao oolong 05/09/2018
By R.J.
this new batch is even better! stronger aroma, fuller, fresher taste!
very pleased!
before becoming a ripe puerh drinker almost exclusively, I drank oolong all the time. I've tried and enjoyed many oolongs but never did come across anything like the dark oolong I had in Taipei 30 years ago...until this!