TONGXINSHE Peach Delight Da Hong Pao Oolong Tea

8.4 gram

CHF 22.00

TONGXINSHE Peach Delight Da Hong Pao Oolong Tea

CHF 22.00

Currently in Japan for this season’s harvest. Orders ship from June 3rd.

Crafted by master tea maker Gao Peng

Hand harvested • Double charcoal roasted • 2025 release • Wuyi Mountain, Fujian, China

A floral, fruit-forward Da Hong Pao with a signature peach character.

2025 Spring Harvest

Wuyi rock teas are picked once a year in late spring when the leaves have reached full maturity. Only mature leaves are used, with stems and yellow leaves removed by hand in the months following the rough tea making.

PROCESSING

Peach Delight is finished using a double charcoal roasting process, slow-roasted over gentle charcoal fire across two stages. This method draws out additional moisture, deepens the aroma and produces a mellower texture in the cup. The result is a Da Hong Pao with greater layering and a longer finish than single-roast versions of the same tea.

Producer: Tongxinshe Teahouse

A respected Wuyi house working with master tea makers in the traditional production area. Tongxinshe is committed to the classical methods of rock tea craft, with each release reflecting the hand of a named maker.

Master tea maker: Gao Peng

Origin:
Wuyi Mountain, Fujian, China
2025 release
Tea type: Da Hong Pao, Wuyi rock oolong

Color & Texture:

Deep amber liquor, smooth and full-bodied with a silky mouthfeel

Flavor Profile:

A light charcoal note on opening, followed by floral, fruity and fresh peach character. A quick, lingering sweet aftertaste rises through the throat and stays on the palate

Character:

Aromatic, mellow, layered. A Da Hong Pao that prioritises fragrance and finesse over heavy roast

Gongfu method (recommended)

Tea: 5 g in a 100 ml gaiwan
Water: heated to 95–100°C
Rinse the leaves briefly with hot water and discard
First infusion: 10 seconds. Each subsequent infusion: add 5 to 10 seconds
The leaves will yield 6 to 8 quality infusions

Western method

Tea: 3 g per 200 ml
Water: heated to 95°C
Steep for 3 minutes, then strain immediately

Use: Suitable for gongfu service, table service, after-meal pairing with savoury, roasted or umami-rich dishes

Storage:
Keep sealed in a cool, dry place away from sunlight and strong aromas.
Best consumed within 12 months of opening, although the roast will continue to settle and improve with rest.