Although oolong tea may not immediately be thought of as blue in colour, in China the humble oolong is a drink commonly referred to as “blue tea”, thanks to its (often, not always) tinged-blue colour. Due to an oxidation process that leaves them anywhere between 10 – 70% oxidised, their flavours are much less delicate than green and white teas, and it is possible for them to give off a roasted note.
Da Hong Pao, or “Big Red Robe” as it is known in many western countries, is an extremely famous Wu Yi rock tea which is renowned for its rich flavours. The tea’s history goes back to the Ming Dynasty, where supposedly its leaves cured an emperor’s mother from serious illness. In recognition of its apparent healing powers, the emperor ordered that the bush from whence the leaves came to be clothed in big red robes, thus giving it its name. It also sometimes goes by “Scarlet Robe”, however this is less common.
The leaves are very twisted-looking and brown in colour, which is uncommon among many oolongs. Floral notes adorn its beautiful, rich flavours.
