WUYI DA HONG PAO
BIG RED ROBE
WULONG
★ PESTICIDE-FREE GARDENING
Dashuikeng, Wuyishan, Fujian, China
Da Hong Pao is one of the most renowned rock wulong teas from Wuyishan, known for its depth and mineral character. Grown in the unique cliffside terroir of the Wuyi Mountains, it develops a distinctive profile often described as “yan yun,” or rock rhyme. The tea is valued for its structured body, roasted complexity, and layered notes of mineral, fruit, and warm spice. MORE
AROMA
Smoky, fruity, bakery
TASTE
Sweet, mineral, woody
CULTIVAR: Da Hong Pao
HARVEST: Spring, 2024
WULONG
★ PESTICIDE-FREE GARDENING
Dashuikeng, Wuyishan, Fujian, China
Da Hong Pao is one of the most renowned rock wulong teas from Wuyishan, known for its depth and mineral character. Grown in the unique cliffside terroir of the Wuyi Mountains, it develops a distinctive profile often described as “yan yun,” or rock rhyme. The tea is valued for its structured body, roasted complexity, and layered notes of mineral, fruit, and warm spice. MORE
AROMA
Smoky, 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
Tea absorbs surrounding aromas and moisture and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
Learn more ABOUT TEA STORAGE
ABOUT
Wuyi Da Hong Pao is a classical rock wulong tea produced in the Wuyishan, Fujian province, China. It is one of the most recognized teas from the 'yancha' (rock tea) category, traditionally made from a cultivars selected for their ability to express the distinctive mineral character of the region. The name “Da Hong Pao” carries historical significance and is associated with some of the most famous tea bushes in Chinese tea culture.
The production follows the traditional wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying, followed by careful roasting. The roasting stage plays a key role in shaping the final profile, enhancing depth and integrating the aromatic components. The leaves are typically processed into long, twisted strips, allowing gradual unfolding and layered extraction during brewing.
This tea occupies a central position in Chinese tea tradition as a benchmark of rock tea craftsmanship. It is valued for its structure, complexity, and the characteristic “yan yun,” often translated as rock resonance. The tea offers a refined expression where mineral depth, roasted warmth, and subtle fruit and spice notes are harmoniously combined.
Our tea reflects the continuity of third-generation craftsmanship, where knowledge is not only preserved but refined through direct experience across decades. Each stage of production is guided by a deep understanding of leaf material, processing timing, and the subtle balance between tradition and precision. This level of mastery allows the tea to express its full potential, offering a rare opportunity to experience authentic, high-level craftsmanship in its most complete and refined form.
TERROIR
Wuyi Da Hong Pao is cultivated in the rocky landscape of Wuyishan, within China. The tea gardens are located within narrow valleys and along steep cliff faces, where the terrain is dominated by exposed rock formations and limited soil depth. This unique environment creates the foundation for the characteristic mineral expression associated with Wuyi rock teas.
It is recognized as a UNESCO World Heritage Site for both its natural landscape and its deep historical significance. Historically, Wuyishan has been an important center of tea production for over a thousand years. During the Song and Ming dynasties, it was already known for producing tribute teas for the imperial court. The region is also closely connected to the development of oolong tea processing techniques, representing a bridge between green and fully oxidized teas. Beyond tea, Wuyishan holds strong cultural significance. It is associated with both Taoist and Buddhist traditions, and many temples and ancient pathways are found throughout the mountains. The environment has long been considered a place of retreat, reflection, and cultivation of knowledge, which aligns closely with the philosophy of tea culture.
The region is characterized by a humid subtropical climate, with frequent mist, high humidity, and moderate temperatures throughout the year. Diffused sunlight and consistent moisture support slow and balanced leaf development. The interaction between rock surfaces and the surrounding microclimate helps regulate temperature and humidity, creating stable growing conditions. The soils are shallow, mineral-rich, and well-drained, formed from weathered rock. Tea plants growing in these conditions develop deep root systems that penetrate cracks in the rock, accessing a wide range of minerals. This contributes to the density and structural integrity of the leaves, as well as the distinctive “yan yun” character expressed in the final tea.
This tea comes from the Banyan area, one of the most renowned zones for authentic yancha production. It represents a premium level of rock tea, where all the defining characteristics of true Wuyi tea are clearly expressed through structure, depth, and mineral resonance. The combination of precise origin and careful craftsmanship results in a tea that fully embodies the essence of rock tea, offering a complete and refined experience shaped by both terroir and tradition.
ORGANOLEPTICS
The dry leaf is long and tightly twisted, showing deep brown to dark charcoal tones with a slight sheen from roasting. The aroma of the dry leaves is intense and layered, with notes of roasted nuts, cocoa, dried fruit, and a distinct mineral nuance. In a preheated teapot, the leaves release a powerful aromatic profile from the first infusion, where roasted and caramelized tones are supported by subtle fruit and a pronounced rocky depth. As the infusion develops, the aroma becomes more integrated, combining warm spice, light wood, and a smooth, slightly creamy undertone.
The aroma of the liquor is rich and complex, with a harmonious combination of roasted, mineral, and lightly sweet notes. The taste is structured and full, with a medium to full body and a firm yet refined texture. A deep, natural sweetness forms the core of the profile, supported by notes of baked fruit, roasted grain, and a clear mineral backbone characteristic of Wuyi rock teas. The “yan yun” is expressed through a lingering, slightly cooling mineral sensation that extends into the aftertaste. The finish is long and persistent, with a returning sweetness and a subtle spicy-woody nuance. In the empty cup after drinking, a deep roasted and slightly sweet aroma remains, leaving a powerful and elegant final impression.
Wuyi Da Hong Pao is a classical rock wulong tea produced in the Wuyishan, Fujian province, China. It is one of the most recognized teas from the 'yancha' (rock tea) category, traditionally made from a cultivars selected for their ability to express the distinctive mineral character of the region. The name “Da Hong Pao” carries historical significance and is associated with some of the most famous tea bushes in Chinese tea culture.
The production follows the traditional wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying, followed by careful roasting. The roasting stage plays a key role in shaping the final profile, enhancing depth and integrating the aromatic components. The leaves are typically processed into long, twisted strips, allowing gradual unfolding and layered extraction during brewing.
This tea occupies a central position in Chinese tea tradition as a benchmark of rock tea craftsmanship. It is valued for its structure, complexity, and the characteristic “yan yun,” often translated as rock resonance. The tea offers a refined expression where mineral depth, roasted warmth, and subtle fruit and spice notes are harmoniously combined.
Our tea reflects the continuity of third-generation craftsmanship, where knowledge is not only preserved but refined through direct experience across decades. Each stage of production is guided by a deep understanding of leaf material, processing timing, and the subtle balance between tradition and precision. This level of mastery allows the tea to express its full potential, offering a rare opportunity to experience authentic, high-level craftsmanship in its most complete and refined form.
TERROIR
Wuyi Da Hong Pao is cultivated in the rocky landscape of Wuyishan, within China. The tea gardens are located within narrow valleys and along steep cliff faces, where the terrain is dominated by exposed rock formations and limited soil depth. This unique environment creates the foundation for the characteristic mineral expression associated with Wuyi rock teas.
It is recognized as a UNESCO World Heritage Site for both its natural landscape and its deep historical significance. Historically, Wuyishan has been an important center of tea production for over a thousand years. During the Song and Ming dynasties, it was already known for producing tribute teas for the imperial court. The region is also closely connected to the development of oolong tea processing techniques, representing a bridge between green and fully oxidized teas. Beyond tea, Wuyishan holds strong cultural significance. It is associated with both Taoist and Buddhist traditions, and many temples and ancient pathways are found throughout the mountains. The environment has long been considered a place of retreat, reflection, and cultivation of knowledge, which aligns closely with the philosophy of tea culture.
The region is characterized by a humid subtropical climate, with frequent mist, high humidity, and moderate temperatures throughout the year. Diffused sunlight and consistent moisture support slow and balanced leaf development. The interaction between rock surfaces and the surrounding microclimate helps regulate temperature and humidity, creating stable growing conditions. The soils are shallow, mineral-rich, and well-drained, formed from weathered rock. Tea plants growing in these conditions develop deep root systems that penetrate cracks in the rock, accessing a wide range of minerals. This contributes to the density and structural integrity of the leaves, as well as the distinctive “yan yun” character expressed in the final tea.
This tea comes from the Banyan area, one of the most renowned zones for authentic yancha production. It represents a premium level of rock tea, where all the defining characteristics of true Wuyi tea are clearly expressed through structure, depth, and mineral resonance. The combination of precise origin and careful craftsmanship results in a tea that fully embodies the essence of rock tea, offering a complete and refined experience shaped by both terroir and tradition.
ORGANOLEPTICS
The dry leaf is long and tightly twisted, showing deep brown to dark charcoal tones with a slight sheen from roasting. The aroma of the dry leaves is intense and layered, with notes of roasted nuts, cocoa, dried fruit, and a distinct mineral nuance. In a preheated teapot, the leaves release a powerful aromatic profile from the first infusion, where roasted and caramelized tones are supported by subtle fruit and a pronounced rocky depth. As the infusion develops, the aroma becomes more integrated, combining warm spice, light wood, and a smooth, slightly creamy undertone.
The aroma of the liquor is rich and complex, with a harmonious combination of roasted, mineral, and lightly sweet notes. The taste is structured and full, with a medium to full body and a firm yet refined texture. A deep, natural sweetness forms the core of the profile, supported by notes of baked fruit, roasted grain, and a clear mineral backbone characteristic of Wuyi rock teas. The “yan yun” is expressed through a lingering, slightly cooling mineral sensation that extends into the aftertaste. The finish is long and persistent, with a returning sweetness and a subtle spicy-woody nuance. In the empty cup after drinking, a deep roasted and slightly sweet aroma remains, leaving a powerful and elegant final impression.
WUYI ROCK TEA
Explore more Wuyi Rock Teas from AN SHIM TEA Collection.