Big Red Robe Wuyishan Oolong tea
Da Hong Pao is one of China’s most renowned oolong teas, originating from the Jiulongke area under Tianxin Temple in the northeastern Wuyi Mountains, Fujian Province. This tea is known for its tightly rolled leaves in a greenish-brown hue, exuding a floral orchid fragrance. The brewed liquor is bright orange-yellow, and the infused leaves display alternating red and green tones.
Grown at an altitude of 600–650 meters, Da Hong Pao benefits from the rocky terrain and unique climate of the Wuyi Mountains, which imbue it with its characteristic “yan yun” (rock essence). The tea is hand-picked during two harvesting seasons, from April 25 to May 10 and from September 25 to October 10, using a plucking standard of three to four mature leaves per sprout.
The tea undergoes a traditional multi-step process including withering, spreading, shaking, oxidizing, fixation, rolling, drying, and refining. It is crafted by blending leaves from multiple Da Hong Pao cultivars, creating a balanced and layered flavor profile.
Da Hong Pao is distinguished by its bold aroma reminiscent of orchids, a rich rock essence, and a smooth sweetness that lingers on the palate. It is highly resistant to multiple brews, with its flavor and fragrance persisting through seven to eight infusions. To fully appreciate its depth, Da Hong Pao is best enjoyed using the Gongfu tea preparation method, with small teapots and cups for careful savoring.
For brewing, use boiling water (100°C) to rinse the tea leaves and warm the teaware. Fill the brewing vessel halfway with tea leaves. The first infusion should steep for 5 seconds, the second for 8 seconds, and the third for 15 seconds, adjusting the timing for subsequent brews.