Valley Brook TeaBlog 62: The Making of Da Hong PaoIn our last two blogs, we’ve discussed what a Da Hong Pao product is and what the Da Hong Pao blending principles are. If you haven’t...
Valley Brook TeaBlog 61: An Introduction to the “Blending” of Da Hong PaoIn our last blog, we discussed why “Da Hong Pao” is not exactly a tea but a concept of “a brand, a variety and a selection of tea...
Valley Brook TeaBlog 60: Understand Da Hong PaoIn the world of tea, the concept of “Da Hong Pao” (Chinese: 大红袍, the literal meaning is “big red robe”), a type of Wuyi oolong, is...
Valley Brook TeaBlog 59: Understand the “Leaf Bottom”So far, our discussions of Wuyi oolong (Yancha) have been primarily focusing on the taste and the aroma. That’s because these two are the...