Da Hong Pao

Aromatic and sweet Da Hong Pao Oolong – floral, fruity, with hints of vanilla.

This enchanting Wuyi Rock tea offers a rich, sweet, and juicy character with layered notes of flowers, dried fruit, and soft vanilla. Deep mineral complexity – a hallmark of Wuyi oolongs – balances the tea’s natural sweetness.

Crafted by blending carefully selected cultivars that complement each other, this tea is roasted three times, with about a month of rest between each roast. The result is a smooth, full-bodied infusion with a long-lasting aftertaste.

Da Hong Pao, or "Big Red Robe," is one of the most legendary oolong teas in China. Only six original mother bushes survive today – centuries old and strictly protected. Tea is no longer harvested from them, and in the past, leaves from these trees were reserved for high-ranking officials or auctioned for astonishing sums.

To preserve this heritage, several cultivars have been propagated from cuttings of the original trees. While authentic Da Hong Pao remains extremely rare and expensive, most versions today are skilfully blended using these cultivars along with other Wuyi varieties. Blending Da Hong Pao is not just about mixing tea varieties — it’s a careful process of selecting and matching cultivars based on their unique characteristics. Creating a well-balanced Da Hong Pao requires both skill and experience. Each tea master has their own recipe, often adjusting it each year based on the harvest.

• Harvest: 05.2021.
• Origin: China, Fujian, Wuyishan
• Cultivar:  mix of Meizhan, Rougui, Shuixian, Jin Mudan, Chun Lan
• Recommended water temperature: 100° C
  
• Best before: 05.2026.

How to Brew Wuyi Rock Tea:

Western Style:

• Tea amount: 2.5–3 g per 300 ml water

• Water temperature: 95–100°C (203–212°F)

• Steeping time: 2–3 minutes

Gong Fu Style:

• Tea amount: 5–6 g per 100 ml water

• Water temperature: 100°C (212°F)

• First steeping: 10 seconds

• Next infusions: Add 5–10 seconds each time

• Tip: Rinse the leaves briefly (1–2 seconds) before the first infusion to awaken the aroma.