Da Hong Pao Rock Tea

Essential Info

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Product Overview

This Da Hong Pao (Big Red Robe) rock tea hails from the core production area of Wuyi Mountain, Nanping City, Fujian Province, China. Grown on rocky cliffs and processed using traditional rock tea techniques, it features tightly twisted, glossy dark leaves with a distinctive “rock bone and floral fragrance” (岩骨花香). As a flagship of Wuyi rock teas, Da Hong Pao is cherished for its exceptional cultivar and refined craftsmanship, offering a rich interior profile and highly expressive aroma—an enduring classic among tea connoisseurs.

Taste & Aroma

Upon infusion, Da Hong Pao releases a deep and lasting fragrance, beginning with notes of roasted fire and orchid, gradually unfolding into hints of fruit and wood. The liquor is full-bodied and smooth, with a refreshing sweetness and a strong mineral backbone. Its amber-red hue is vivid and clear. The flavor profile is complex and well-structured, combining strength and elegance. A lingering aroma and deep throat sensation define the finish, exemplifying the hallmark traits of Wuyi teas—aromatic yet restrained, robust yet refined.

Health Benefits

As a semi-oxidized oolong tea, Da Hong Pao is rich in polyphenols, caffeine, flavonoids, and minerals. It helps promote mental alertness, fat metabolism, digestive comfort, and antioxidant protection. With its balanced nature, it is well-suited for daily enjoyment. Particularly effective after meals, it aids in relieving greasiness and enhancing digestion. Its roasted character also supports stomach warmth and emotional calm, making it a tea that nurtures both body and spirit.

Brewing Guide

Da Hong Pao is known for its endurance across multiple infusions and layered aroma. A high-temperature, quick-steeping method is recommended to bring out its full flavor:

• Tea-to-Water Ratio: 7g of tea per 150ml (5 oz) of water
• Water Temperature: 100°C (212°F) boiling water
• Brewing Method: 
  • Use a white porcelain gaiwan or teapot; preheat the vessel before adding tea
  • Quickly rinse the leaves with hot water and discard the first brew
  • For the first proper steep, infuse for 8–10 seconds; increase the time slightly with each subsequent infusion
  • Use a fairness pitcher (cha hai) to ensure even flavor
• Re-steeping: Suitable for 6 to 8 brews with sustained aroma and flavor
• Recommended Vessels: Gaiwan for precise control and aroma appreciation; teapot for enhancing body and warmth—both are ideal