DA HONG PAO
WULONG
★ PESTICIDE-FREE GARDENING
Dashuikeng, Wuyishan, Fujian, China
Da Hong Pao, or "Big Red Robe," is a celebrated rock wulong tea from the Wuyi Mountains of Fujian Province, China. Known as one of the “Si Da Ming Cong”, the Four Great Bushes, Da Hong Pao has achieved legendary status for its powerful Qi, rich mineral depth, and regal presence. MORE
AROMA
Smoked, fruity, bakery.
TASTE
Sweet, mineral, woody.
CULTIVAR: Da Hong Pao
HARVEST: Spring, 2024
WULONG (Oolong; ‘Black Dragon’) is a semi-oxidized tea with 10-80% of oxidation. Due to a special cultivar and a complex production process of controlled oxidation, this type of tea has a bright aroma and a rich deep taste. True Highest Mastery Tea, is usually grown at high altitudes and processed by skilled tea masters to perfection. This type of tea requires special teaware and skills to brew it properly, to appreciate its aroma, taste, and "melody".
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (GONGFU CHA) ★
Temperature: 90-99 °C
Amount: 5-7 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 95 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
Learn more ABOUT TEA STORAGE
Wuyishan, a UNESCO World Heritage site in Fujian Province, China, is renowned for its stunning landscapes, biodiversity, and rich cultural heritage. However, one of its most distinguished contributions to the world is Wuyishan Rock Tea, or "Yan Cha" tea. This unique type of Wulong tea is celebrated for its distinctive flavors, health benefits, and deep-rooted historical and cultural significance.
Wuyishan's terroir is pivotal in determining the flavor profile of its rock teas. The region's unique geology, rich with mineral content, infuses the teas with distinctive characteristics. The local varieties adapt to the conditions, resulting in teas that often exhibit floral, fruity, and nutty notes with a lingering complexity. "Rock tea" refers to the high-altitude cultivation near rock formations, which adds to the product's unique quality.
ORIGIN
The most authentic Da Hong Pao is cultivated in the Zhengyan core area, specifically near Tianxin Rock, Nine Dragon Nest, or Huiyuan Keng. These areas offer optimal conditions: well-draining rocky soil, filtered sunlight, frequent mists, and abundant biodiversity. The tea is traditionally crafted using semi-oxidized processing, roasted over charcoal in multiple stages — a meticulous art that has been refined over centuries.
ORGANOLEPTICS
Warmed tea leaves start to have notes of chocolate and cacao beans. After rinsing aroma completely changes and develops into sweet and fresh fruity, woody notes. The fragrance in the aroma cup has sugary, flowery, and creamy notes. There are notes, which remind me of the puff pastry, butter cookies, and sandal powder used in the Xiang Dao incense ceremony. Very complex taste with bakery, woody notes with deep long-lasting aftertaste with mineral nuances.
