Da Hong Pao - Big Red Robe Wuyi Rock Oolong Tea

Da Hong Pao (Big Red Robe) is China's most celebrated rock oolong, steeped in imperial legend and revered for centuries. From Wuyi's authentic zheng yan terroir, this tea embodies the pinnacle of traditional craftsmanship and profound yan yun character.

Sensory Experience: Fragrant steam rises gracefully as amber liquor glows like precious gemstone. The unfurled leaves paint a beautiful tableau. Floral and fruity notes dance with warm cinnamon undertones — one sip captures your soul, lingering on lips and teeth, carrying your spirit far beyond the moment.

Tasting Profile: Harmonious balance of roasted richness, orchid sweetness, and mineral depth. Smooth, full-bodied character with layers of complexity that evolve beautifully across multiple infusions. Pronounced yan yun rises from the throat with enduring floral-fruit sweetness and gentle warmth.

Why Da Hong Pao is Legendary:
• Imperial heritage dating back to the Ming Dynasty
• Masterful blend of traditional processing techniques
• Perfect introduction to premium Wuyi rock oolongs
• Balanced complexity appeals to all palates
• Exceptional endurance through 8+ infusions

Package: Each packet contains 8g of tea. Available in 50g, 100g, 250g, and 500g sizes.

China's most celebrated rock oolong with imperial heritage dating back to the Ming Dynasty. Authentic zheng yan terroir from Wuyi Mountain. Amber liquor with harmonious balance of roasted richness, orchid sweetness, and mineral depth. Floral-fruit notes with warm cinnamon undertones. Smooth, full-bodied character with pronounced yan yun. Masterful traditional processing. Exceptional endurance through 8+ infusions. Perfect introduction to premium

Gaiwan or Yixing Teapot Method:

• Vessel: 100-120ml gaiwan or Yixing clay teapot
• Water temperature: 95-100°C (203-212°F) boiling water
• Tea amount: 8g (or 5-7g for 100ml vessel)
• Tea-to-water ratio: 1:15-20

Brewing Steps:
• Warm vessel → Add tea → Shake to release aroma → Rinse (1-2 seconds) → Brew → Pour

Steeping Times:
• Infusion 1: Quick rinse to awaken leaves
• Infusions 2-3: 5-10 seconds (quick in-and-out)
• Infusions 4-6: Add 5-10 seconds each
• Infusions 7+: Add 10-15 seconds each

Tasting Tips:
• Appreciate the aroma first, observe the amber liquor color, then savor the evolving layers
• Da Hong Pao yields 8-10 excellent infusions with proper technique
• Notice how floral-fruit sweetness and roasted richness balance across infusions
• The yan yun (rock essence) becomes more pronounced in middle infusions

Note: Adjust steeping time to personal preference. High water temperature throughout ensures optimal aroma release and flavor extraction.