Da Hong Pao Premium Oolong Tea

Da Hong Pao (Big Red Robe) is a dark oolong tea. It is one of the most famous Chinese oolong tea and is produced in the Wuyi Mountains of Fujian Province. In the Qing dynasty (1636–1912), Da Hong Pao often ranked first in the local tea trade competitions and won the title of "King of the tea." Elite grades of this type of oolong tea can be some of the most expensive teas in the world and are often reserved for welcoming high-profile guests.

In 2002, a wealthy purchaser paid almost $28,000 – for just 20g of China's legendary Da Hong Pao tea. Da Hong Pao tea which is harvested and produced from "mother bushes," costs nearly $1,400 for a single gram or over $10,000 for a pot. This is one of the most expensive teas in the world.

According to local Chinese legend, the emperor's mother fell ill with an unknown disease. She was only cured after drinking tea made from four special tea bushes in the Wuyi Mountains. As a token of gratitude, the emperor presented red clothes for plant protection.

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

Characteristics

1. Flavor and Aroma:
   - Complex and Robust: Da Hong Pao is celebrated for its complex, full-bodied flavor. It combines roasted, woody, and mineral notes with hints of caramel, dark chocolate, and dried fruit.
   - Long-lasting Fragrance: The aroma is rich and multi-layered, often described as having floral undertones mixed with a toasty, earthy scent.

2. Appearance:
   - Twisted Leaves: The tea leaves are large, dark, and tightly twisted, showcasing a deep brown or dark green color.
   - Amber Liquor: When brewed, Da Hong Pao produces a clear, amber-colored liquor that is visually appealing and indicative of its rich flavor.

3. Cultivation and Harvest:
   - Rocky Terrain: Grown in the rocky cliffs of the Wuyi Mountains, Da Hong Pao benefits from the unique mineral-rich soil, which imparts a distinct "rock flavor" (yan yun) to the tea.
   - Limited Production: True Da Hong Pao is rare and expensive, with original mother plants dating back hundreds of years. Most available Da Hong Pao is produced from cuttings or newer plants cultivated in the same region.

4. Processing:
   - Traditional Craftsmanship: The processing involves several meticulous steps, including withering, oxidation, rolling, roasting, and multiple rounds of slow baking. This traditional method enhances the tea's depth and complexity.
   - Medium to Heavy Oxidation: Da Hong Pao is typically oxidized between 40-70%, giving it a robust flavor profile that balances between green and black teas.

More about Da Hong Pao and its production. 

Tasting Notes

When brewing Da Hong Pao, you can expect:
- Initial Infusion: A rich, smooth flavor with a pronounced roasted character, complemented by sweet, fruity, and floral undertones.
- Subsequent Infusions: Layers of complexity unfold with each steeping, revealing more nuanced flavors such as mineral notes, spices, and a lingering sweetness.
- Mouthfeel: A velvety, smooth texture that coats the mouth, leaving a pleasant, long-lasting aftertaste.

Health Benefits

Da Hong Pao offers several health benefits, such as:
- Antioxidants: High in polyphenols and other antioxidants, which help fight free radicals and reduce oxidative stress.
- Digestive Aid: Known to aid digestion and improve gut health.
- Mental Clarity: Contains theanine, which promotes relaxation and mental focus.
- Heart Health: May help reduce cholesterol levels and improve cardiovascular health.

Brewing Tips

Chinese Gongfu Method (5oz / 150ml):

1. Tea Leaf-to-Water Ratio: Use approximately 5-7 grams of Da Hong Pao Oolong Tea for 150 ml (5 oz) of water. Adjust based on personal preference, but this ratio is typical for Gongfu brewing.

2. Water Temperature: Heat water to around 90-95°C (194-203°F). This temperature range helps to bring out the nuanced flavors of the oolong tea.

3. Brewing Time:
   - First Infusion: Steep for about 20-30 seconds. This initial short steeping time allows the tightly rolled leaves of Da Hong Pao to begin unfurling and releasing their flavors without overwhelming the infusion.
   - Subsequent Infusions: Increase the steeping time slightly for each subsequent infusion. For example, steep for 30-40 seconds for the second infusion, then gradually increase the time as you continue brewing. Da Hong Pao Oolong Tea can typically withstand multiple infusions (5-7 infusions or more) using this method, with each infusion revealing different aspects of the tea's flavor profile.

Cup Method (8.8oz / 250ml):

1. Tea Leaf-to-Water Ratio: Adjust based on personal preference for tea strength.

2. Water Temperature: Use water just below boiling, around 95°C (203°F).

3. Brewing Time:
   - Steep Time: Steep Da Hong Pao Oolong Tea for 3-4 minutes. This longer steeping time allows the leaves to fully unfurl and release their flavors, resulting in a rich and aromatic cup of tea suitable for the larger volume of water.

Cultural Significance

Da Hong Pao holds a legendary status in Chinese tea culture. The name "Big Red Robe" is linked to a tale of imperial gratitude and protection, where the original tea bushes were draped in red robes to signify their esteemed value and honor.

Overall, Da Hong Pao oolong tea is a distinguished and revered tea, known for its exceptional quality, intricate processing, and profound flavor profile. Its combination of rich, roasted flavors, complex aroma, and historical prestige make it a sought-after tea among connoisseurs and a true gem of Chinese tea culture.

• Collected: 2024
• Origin: Wuyishan City, Fujian Province, China
• Taste: Unique orchid fragrance and a long-lasting sweet aftertaste