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.