Da Hong Pao (big Red Robe) - Shire Highlands, Malawi Recipe

Heat water

Bring fresh, filtered water to a boil then allow it to cool to 95°C (203°F). If you do not have a thermometer, let boiling water rest for about 1 minute.

Warm equipment

Pour a little of the hot water into the gaiwan/teapot and cups to warm them, then discard the rinse water. This stabilizes temperature and preserves aroma.

Weigh tea

Weigh 6 g of Da Hong Pao loose leaf tea. This is a moderate strength for a 150–200 ml vessel; increase to 8 g for a stronger brew or decrease to 4 g for a lighter one.

Rinse (optional quick wash)

Place the 6 g of tea into the warmed gaiwan/teapot. Pour 150 ml of 95°C water over the leaves, swish gently for 5–7 seconds, then pour off and discard this rinse. This awakens the leaves and removes any dust while beginning to release aroma.

First infusion

Pour 150 ml of 95°C water over the tea leaves. Cover and steep for 10–15 seconds. Decant all liquid into the serving cup(s) immediately. Note the aroma: you should detect nutty chocolate and rounded, earthy-sweet notes.

Second infusion

Refill with 180 ml of 95°C water. Steep for 20–25 seconds. Pour out completely. The flavor will deepen with more rounded earthiness and sweetness.

Third and subsequent infusions

For the third infusion and onward, use about 200 ml water and add 5–10 seconds to the steep time each infusion (e.g., 30–35s, then 40–45s, etc.). You can expect 6–8 quality infusions with this leaf; some high-grade material will yield more. Monitor flavor and stop when the nuttiness and chocolate notes fade.

Evaluate aroma and flavor

Between infusions, cup and smell the wet leaves and the liquor. Da Hong Pao from Shire Highlands shows a rounded, earthy-sweet aroma with nutty chocolate notes — note how these evolve from floral top notes to deeper, sweeter chocolate and roasted nuts over multiple steeps.

Optional additions

If desired, add 1 tsp of honey or 30 ml warm milk to a portion to explore how the tea's chocolate and nutty profile pairs with sweetness or cream. Add sparingly to avoid masking the tea's character.

Serve

Pour the tea into warmed cups and enjoy while warm. For communal service, rotate pours among cups to ensure even strength. Re-steep leaves until flavor is spent.