The Story of Da Hong Pao: More Than Just a Tea

Welcome to the Legend

Da Hong Pao isn’t just a beverage; it’s a sip of Chinese history and imperial legend. As the story goes, a Ming Dynasty emperor’s mother was cured by tea from the Wuyi bushes. In gratitude, the emperor sent large red robes to drape the four original tea bushes, bestowing the name “Big Red Robe.” This royal honor marks its status as the undisputed king of Oolong teas.

The Taste of the Mountain: Understanding “Yan Yun” (Rock Rhyme)

The soul of authentic Da Hong Pao is its “Yan Yun” – the coveted “Rock Rhyme.” This is the lingering, mineral-sweet aftertaste that defines a true Wuyi Yancha. It’s a complex symphony of flavors: a roasted, nutty depth with hints of dark chocolate and stone fruit, followed by a sweet, enduring finish that resonates long after your last sip. This unique character is a direct gift from the mineral-rich, rocky soil of the Wuyi Mountains.

Traditional Artisan Craftsmanship

We honor the old ways. Our Da Hong Pao is meticulously processed using traditional methods. After being hand-picked, the leaves undergo a critical, hours-long roasting over real charcoal fires. This patient, skilled craftsmanship is what transforms the leaf, mellowing its character and unlocking the complex, warm, and soothing notes that make this tea a masterpiece.

Technical Details & Brewing Guide

Tea Specifications

• Tea Type: Wuyi Yancha (Rock Oolong Tea)
• Origin: Wuyi Mountain, Fujian Province, China (UNESCO World Heritage Site)
• Harvest: Spring 2025
• Processing: Traditional Charcoal Roasting (中足火)
• Aroma: Roasted, Orchid, Mineral, Stone Fruit
• Flavor Profile: Complex, robust, with notes of dark chocolate, caramel, and a sweet mineral finish (Yan Yun).

How to Brew the Perfect Da Hong Pao (Gong Fu Style Recommended)

To fully appreciate the multiple layers of flavor, we recommend Gong Fu brewing:

1. Warm Your Teaware: Rinse your gaiwan or Yixing teapot with hot water.
2. Measure: Use 5-7 grams of tea leaves for a 150ml pot.
3. Rinse & Awaken: Add 95°C (203°F) water and immediately pour it out. This opens the leaves.
4. First Infusion: Steep for 10-15 seconds. Enjoy the evolving aroma and taste.
5. Subsequent Infusions: Gradually increase steeping time by 5-10 seconds for each brew. High-quality Da Hong Pao can be brewed 8+ times, revealing new nuances with every steep.

*For a Western Style brew, use 3 grams per 250ml of water at 95°C (203°F) and steep for 3-5 minutes.*