EN
Da Hong Pao ("Big Red Robe") is a legendary rock oolong from the Wuyi Mountains and one of the most famous Chinese teas. This version from the Nanping area (Fujian province) has been intensively charcoal-roasted, a strong fire.
Repeated roasting deepens the flavor and aroma, making the tea rounded, warming and resilient to brewing. This Da Hong Pao reflects the classic old-school style of Wuyi oolongs.
Characteristics
- Tea type: Da Hong Pao rock oolong
- Region: Nanping area, Wuyi Mountains, Fujian, China
- Roast: heavy, over charcoal
- Form: loose leaf, sold by weight
- Liquor: clear amber-copper
Aroma and Taste
Dry leaf: roasted nuts, cocoa and woody tones.
Liquor: roasted nuts, cocoa and dark chocolate, caramel, tree bark, dried fruit and the minerals of the rocky slopes; the taste is dense, deep and warming, with the characteristic "rock rhyme" (Yan Yun).
Aftertaste: long, slightly sweet.
Why You'll Love It
Gently warming and helps you gather your thoughts. Suited to cool weather, evening tea sessions and a leisurely introduction to traditional Wuyi oolongs. The leaf withstands 8–12 infusions.
How to Brew
Gongfu brewing (short infusions):
- Teaware: gaiwan, Yixing or porcelain teapot
- Water: 95–100 °C; 5–8 g of tea per 100–120 ml
- Rinse: quickly rinse the tea with hot water
- First infusion: 5–10 s, then gradually increase the time
Storage
Store in a tightly closed container away from light, moisture and strong odors, at room temperature.