Da Hong Pao (Big Red Robe)
Wuyi Yancha (Rock Tea) is harvested in late spring and then roasted multiple times over several months.  It is characterized by four flavors - roast, minerality, floral and honey.  This medium roast Da Hong Pao has all these in spades.  This tea is also made using the Qi Dan cultivar, which is considered true Da Hong Pao.  Da Hong Pao is also considered legit as a blend made up of of multiple Yancha cultivars, determined by a board at the start of the season.
Origin: Wuyi Shan, Fujian Province, China
Cultivar: Qi Dan
Brewing Suggestions: This tea is best enjoyed when drank in a gongfu style, using a porcelain gaiwan or semi porous pot.  Teapot brewing instructions are also available below.  
Fill your vessel up from a third to half the way (1g of tea per 1 oz).  Using water fresh off the boil, steep first for 15 seconds, adding 5-10 seconds on following steeps.  
We recommend using spring or filtered water.  Heat to 195F/90C. Use 2.5g / 1.5 tsp of tea for 12 oz of water. Steep 4-6 minutes.