“Big Red Robe” is made of Jin Fo tea cultivar spring tea shoots. For the first time, “Jin Fo Cha” (“Golden Buddha Tea”), made in Bai Yun An (White Clouds Monastry), is mentioned in the chronicles of the Song dynasty. Nowadays this variety was recreated by cloning in the regional tea research institute from cuttings taken from mother bushes growing near Fo Zhu Dun cave (Buddha Abode). In 1996, the variety was recognized at the local level, and after, over several years, won tea competitions.
During manufacturing the tea leaves were exposed to deep fermentation and baked on high heat.
Dry leaf: middle-sized, lengthwise twisted leaves of brown colors. The aroma is intensive, spicy. The liquor is transparent, dark amber color.
The bouquet of brewed tea is bright and complex, with biscuit, floral, berry, woody and creamy nuances. The aroma is deep and warm, spicy-floral. The taste is rich and smooth, oily, sweetish, with delicate fire bitterness, berry sourness and Wuyi’s distinctive mineral texture, transforming into lingering finish.
Brew tea with hot boiling water (95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 5 g per 100 ml. The first infusion should last for 8-10 seconds. After that do short brews (just for 2-3 seconds), increasing exposure time for each subsequent step, if necessary. You can repeat this method up to 7 times.
“Big Red Robe” is an excellent example of “high fire” – bright, rich and strong. The effect is warming, relaxing, meditative.