Temple Oolong

• Water: Spring water or purified water.

• Temperature: Approximately 212°F (100°C).

• Tea-to-Water Ratio: 1 packet of tea per 1/2 cup of water for each infusion.

• Tea Ware: Lidded bowl, small teapot, or water bottle with a removable filter.

• 1 ~ 6: Steep quickly, for about 5 seconds each.

• > 6 steeps: Adjust steeping time according to personal preference.

• Servings: For optimal enjoyment, use each packet for 12 ~ 15 infusions throughout the day.

• Duration: Best enjoyed within 1 day.

• When: Avoid on an empty stomach, and if you're sensitive to caffeine, skip it after dinner.

• Frequency: Limit to 1 packet per day.

We encourage you to appreciate this tea unaccompanied to fully embrace its essence.

THEORÓ Temple Oolong comes from Tianxin Cliff, crafted by the monks and laypersons of Tianxin Yongle Temple.

However, due to the cultural significance, Da Hong Pao was elevated to legendary status, and people revered it to the point of being too intimidated to approach it, let alone conduct scientific research or promote it, causing a missed opportunity for further development. It wasn't until the 1960s that Da Hong Pao emerged from legend.

In 1962 and 1964, the Tea Research Institute of the Chinese Academy of Agricultural Sciences and the Fujian Tea Research Institute successfully propagated Da Hong Pao by taking cuttings from the mother trees. In 1985, the Wuyi Mountain Tea Research Institute reintroduced Da Hong Pao from the Fujian Tea Research Institute to Wuyi Mountain and began promoting its cultivation in a more deliberate way.

However, Da Hong Pao remains a famous tea variety among Wuyi Rock Teas, rather than being a true tea tree variety in the scientific sense. For a local variety to be classified as an official tea variety, it must be studied and certified by relevant authorities. It needs to demonstrate stable genetic traits, economic viability for cultivation, and adaptability to climate and environment. Currently, Da Hong Pao propagated through asexual reproduction has been widely promoted, and in 2012, Da Hong Pao was officially recognized as a Fujian provincial tea variety.

Asexual reproduction involves taking cuttings from the top shoots of tea trees and planting them elsewhere to cultivate new tea plants through careful management. Compared to sexual reproduction (which uses seeds), asexual reproduction offers faster propagation and retains the characteristics of the parent plant. It has been proven that tea trees propagated in this way maintain the same traits as the mother trees, and these traits remain stable. Some companies even refer to this as “purebred Da Hong Pao.”

THEORÓ Temple Oolong uses leaves from Mount Wuyi Camellia sinensis var. Dahongpao, which are propagated asexually from the original six mother trees.

THEORÓ Temple Oolong was harvested from trees that were around 20-25 years old in 2008, part of one of the earliest batches of Camellia sinensis var. Dahongpao reintroduced and cultivated on Mount Wuyi.

THEORÓ Temple Oolong is harvested only once a year, specifically during the spring season, usually around the time of Grain Rain, April 19th.

THEORÓ Temple Oolong is from the year 2008, with 16 years of vintage.

The withering process is when the fresh, firm leaves lose moisture, and become soft and limp after being sun-dried, and it must be done just right. If too much water is lost, the leaves become “dead leaves,” but if insufficient moisture is released, it affects the next stage of processing.

In short, “flipping the leaves without damaging them” is the key, proper technique is essential, and judging the right timing and controlling the degree of withering are the soul of the process.

The sculpting of Da Hong Pao involves mainly shaking the tea leaves. This is the key process that determines the quality of Da Hong Pao, and it also requires the highest level of skill. The phrases "observe the leaves to make the tea" refer to the process of moisture loss and oxidation happening simultaneously. Controlling the extent of moisture loss and the rhythm of oxidation is crucial to producing a good tea. Whether looking at the variety, the thickness, size, or firmness of the leaves, what is ultimately being observed is the water. As moisture evaporates, different aromas emerge, and subtle changes occur in the leaves, such as softening, color turning from green to red, the sound of the shaking becoming muffled, and changes in the shape and texture of the leaves.

As long as the "three reds and seven greens" color pattern and the "spoon shape" are achieved during the normal process, the desired qualities will naturally develop in the tea.

The fixation of Da Hong Pao involves mainly pan-roasting. This technique uses high temperatures to stop oxidation and stabilize the quality of the tea. At the same time, the high temperature helps further eliminate the low-boiling-point grassy odors from the original aromatic components, allowing the higher-boiling-point floral and fruity aromas to become more prominent. Under these heat conditions, new aromatic compounds may also form.

After completing the fixation process, the tea leaves are removed from the pan while still hot and shaped into strips. During the rolling process, the tea juice is squeezed out and coats the surface of the leaves, promoting the mixture and interaction of the internal substances and facilitating some degree of transformation. This process enhances the richness of the tea liquor.

A high-temperature roasting method is used to quickly remove moisture from the tea leaves until 60-70% dry. Visible open fire may be used, but without direct flames.

The leaves then placed outdoors on drying racks overnight.

Afterward, the tea master removes the stems the next morning.

Roasts the leaves again until fully dry. The technique of double sorting and double roasting using “charcoal fire” is a skill that current machine-based tea production methods cannot easily replicate.