Da hong pao

🔥 Prep

• Measure out 1 tsp of Da hong pao leaves and place in a tea infuser or gaiwan.
• Measure 200 ml of fresh water and set aside.

🔥 Cook

• 1. Heat the 200 ml water to 95 °C (203 °F) using a kettle or stovetop, not boiling to preserve the tea's delicate notes.
• 2. Pour the hot water over the Da hong pao leaves in the infuser or gaiwan.
• 3. Steep for 30 seconds to 1 minute for the first infusion, adjusting time to taste.
• 4. After the desired time, remove the leaves or pour the liquor into a serving cup to stop extraction.
• 5. For a second infusion, increase steep time by 15‑20 seconds and repeat if desired.

🔥 Serve

• Serve the tea hot in a small porcelain cup, preferably pre‑warmed.
• Optionally accompany with a light biscuit or a piece of dark chocolate to complement the roasted, mineral notes.