Da Hong Pao
Wuyi Mountains, China
Big Red Robe, the legendary rock oolong. Mineral depth, roasted warmth, and a finish that echoes for minutes.
The Story
The original Da Hong Pao bushes cling to cliffs in the Wuyi Mountains, supposedly saved a Ming Dynasty scholar's mother from illness. Those ancient bushes are now protected relics; today's Da Hong Pao comes from cuttings and skilled cultivation. The rocky 'yancha' terroir gives this tea its signature mineral character—what the Chinese call 'rock bone fragrance.'
Flavor Notes
Perfect For
- Focused tea sessions
- After dinner
- Meditation
- Impressing tea enthusiasts
- Cold winter nights
Pairs Well With
How to Brew
Our recommended approach for the best cup
Water Temperature
200-210°F
(95°C)
Amount
5g per 100ml (gongfu style)
Steep Time
10-15 seconds, extending each steep
Resteeps
8-12 steeps
Recommended Vessel
Gaiwan or small Yixing pot
Brewing Tips
Da Hong Pao demands attention and rewards patience. Use freshly boiled water and brief steeps—rock oolongs release flavor fast. Pour in one smooth motion to avoid stewing. The best cups often come around steep 4-6.