Da Hong Pao Premium Oolong Tea

Da Hong Pao – Big Red Robe Rock Oolong (大红袍)

The King of Yancha from the Wuyi Mountains of Fujian, China

A tea of fire and stone, strength and legacy.

Da Hong Pao (大红袍), or “Big Red Robe,” is the most famous of all Wuyi Yancha (Rock Teas, 岩茶)—a bold, deeply roasted oolong grown among the sheer cliffs and ancient mineral-rich soils of Wuyishan, in northern Fujian. Revered for centuries, it has been served to emperors, offered as tribute, and honored in legend.

Da Hong Pao offers a taste of roasted stone fruit, mineral heat, and dark orchid, finishing with a lingering sweetness that echoes through the breath. It is powerful yet balanced, complex yet smooth—the embodiment of cliff-grown oolong mastery.

If you'd like to know what drinking this tea is like, you can read this: Da Hong Pao - the "Emperor of Teas"

Why You’ll Love Da Hong Pao

• The most legendary Wuyi oolong tea
• Rich in roasted aroma, complexity, and minerality
• A tea of power and elegance—bold yet smooth
• Ideal for Gongfu brewing and multiple infusions
• Beloved by tea masters and connoisseurs worldwide

Tasting Notes

• Deep notes of roasted plum, dried cherry, and nutmeg
• Warming mineral body with dark floral undertones
• Hints of cocoa, cinnamon bark, and sweet tobacco
• Long, smooth aftertaste with cooling breath and lingering orchid

Tea Profile

• Type: Wuyi Rock Oolong (Yancha, 岩茶)
• Cultivar: Da Hong Pao (大红袍, blended heirloom strains)
• Origin: Inner Wuyi Mountains, Fujian Province, China
• Elevation: 600–1,100 meters
• Harvest: Spring flush
• Craftsmanship: Medium–high oxidation with layered charcoal roasting
• Appearance: Dark twisted leaves with reddish edges; deep amber liquor
• Collected: 2025

Traditional Processing

Da Hong Pao is made with centuries-old techniques to express strength and inner refinement:

1. Plucking – 3–4 mature leaves from high-mountain bushes
2. Withering – Sun and indoor resting to soften leaves
3. Tossing & Oxidation – 40–60% oxidation for depth and aroma
4. Fixation & Rolling – High-heat pan firing and twisting to shape
5. Charcoal Roasting – Multiple stages of low, slow roasting over several days

This process gives Da Hong Pao its signature layered roast, resonant Qi, and aging potential.

More about Da Hong Pao and its production.

Health Benefits

A tea known for strength, warmth, and digestive clarity:

• Helps balance internal heat and cold
• Supports stomach comfort and metabolism
• Promotes mental focus with a smooth energy curve
• Rich in minerals, polyphenols, and traditional Qi tonics

Brewing Instructions

Gongfu Method (5 oz / 150 ml)

• Tea amount: 6–7 grams
• Water temperature: 95–100°C / 203–212°F
• Rinse: 5 seconds
• Infusions:
• 1st: 10–15 sec
• 2nd: 15–20 sec
• 3rd–7th: Increase by 5–10 sec per steep
• Tip: Yixing clay or thick-walled porcelain teapots enhance the rock flavor and heat retention

Cup Method (8.8 oz / 250 ml)

• Tea amount: Adjust based on personal preference for tea strength.
• Water temperature: 95°C / 203°F
• Steep time: 2–3 minutes
• Re-steep: Up to 3 times
• Note: Best enjoyed on cool mornings or after a meal

Cultural Significance

Da Hong Pao is legendary. Its name—“Big Red Robe”—originates from a Ming dynasty tale in which the emperor sent red robes to honor the tea bushes that healed his mother. Today, a few ancient mother bushes still grow in the protected rock cliffs of Wuyishan, and their legacy lives on in this tea.

Da Hong Pao is known as the King of Rock Teas, and is often used in Gongfu Cha rituals to test a master’s skill or introduce guests to the strength of Yancha tradition.

This tea holds a place of honor, not only for its taste, but for what it represents: resilience, transformation, and quiet nobility.