Da Hong Pao is a classic Wuyi rock tea from Fujian Province, known for its long-standing heritage and refined processing. Grown in the scenic Wuyishan area at altitudes of 600–1200 meters, it is one of the most famous oolong teas in China. The name comes from a local legend in which a scholar was cured by tea given to him by a monk. In gratitude, he draped his red robe over the tea bush—thus the name “Da Hong Pao,” meaning “Big Red Robe.”
This tea is typically harvested by hand in early to mid-May, using a standard of 4–5 mature leaves per shoot. It is made from mother tree cultivars and their selected clones or blends. The production process includes withering, green-making (with alternating shaking and resting), fixation, rolling, and slow charcoal Baking. Baking is the key step that shapes Da Hong Pao’s flavor, using low heat over long periods and repeated rounds to build depth and fragrance.
The resulting leaves are tightly twisted, dark, and glossy. When brewed, the tea yields a clear orange-gold liquor with a bold, full-bodied taste. The aroma is rich and complex—orchid, fruit, and fire-baked notes interlace, supported by the signature “yan yun” or rock rhyme of Wuyi teas. The flavor is smooth and persistent, with a long, sweet finish. Aging brings to this tea absolutely unique pallet of delicate balsamic and fruity notes.
For brewing, use 7–10 grams of tea in a gaiwan or Yixing teapot. Rinse quickly with boiling water, then steep the first infusion for 5–10 seconds, gradually extending steeping time in later brews.
Da Hong Pao is rich in polyphenols, caffeine, catechins, amino acids, and vitamins. It may support digestion, stimulate focus, help regulate blood lipids, and offer antioxidant protection.
60g
Origin: China, Fujian, Wuyishan
Packed: May 2025
This tea is typically harvested by hand in early to mid-May, using a standard of 4–5 mature leaves per shoot. It is made from mother tree cultivars and their selected clones or blends. The production process includes withering, green-making (with alternating shaking and resting), fixation, rolling, and slow charcoal Baking. Baking is the key step that shapes Da Hong Pao’s flavor, using low heat over long periods and repeated rounds to build depth and fragrance.
The resulting leaves are tightly twisted, dark, and glossy. When brewed, the tea yields a clear orange-gold liquor with a bold, full-bodied taste. The aroma is rich and complex—orchid, fruit, and fire-baked notes interlace, supported by the signature “yan yun” or rock rhyme of Wuyi teas. The flavor is smooth and persistent, with a long, sweet finish. Aging brings to this tea absolutely unique pallet of delicate balsamic and fruity notes.
For brewing, use 7–10 grams of tea in a gaiwan or Yixing teapot. Rinse quickly with boiling water, then steep the first infusion for 5–10 seconds, gradually extending steeping time in later brews.
Da Hong Pao is rich in polyphenols, caffeine, catechins, amino acids, and vitamins. It may support digestion, stimulate focus, help regulate blood lipids, and offer antioxidant protection.
60g
Origin: China, Fujian, Wuyishan
Packed: May 2025