Da Hong Pao Oolong Rock Tea from Wuyi Mountains

Description

Da Hong Pao, also known as Big Red Robe (大红袍), is the most renowned rock tea from the Wuyi Mountains in Fujian, China. This premium high mountain oolong has rich roasted and mineral flavor profiles. It truly represents the Da Hong Pao tea tradition.

Regarded as the pinnacle of gourmet high mountain Oolong teas, Da Hong Pao embodies the essence of the Wuyi Mountains.

It’s sweet, with the classic mineral notes common in Wuyi teas, and while it’s a premium tea, you can brew it multiple times. Just make sure you increase the steeping time for each subsequent brew.

Product Details:

• Tea Type: Loose Leaf (10-20 gram amounts).
• Tea Region: Wuyi Mountains, Fujian, China.
• Season: Spring 2026.
• Caffeine Level: Low to Mid Caffeine.
• Time of Day to Drink: Morning, Afternoon, or Early Evening.
• Hand Picked Tea: Yes.
• Forest Tea: Yes.
• Tea Quality: Gourmet level, Competition Grade.
• Flavor: Slightly roasted with light mineral notes, as well as a lasting sweetness.
• Single Origin Tea: Yes.
• Tea Steep Method: Use 4-5 grams; steep for 20-30 seconds.
• Qi Strength: Medium Qi.
• Attributes: Organic, gourmet tea, low acidity from mineral-rich red clay.

We source our Da Hong Pao from a private estate managed by a third-generation farming family. It grows in mineral-rich red clay soil, where it is nourished by pure mountain streams. The aged tea trees, over 80 years old, contribute to the deep and particularly complex flavors that are characteristic of this prestigious tea.

To produce Da Hong Pao, tea masters firstly pluck two to three fresh leaves and a bud. They then spread the leaves on bamboo mats, ensuring they are evenly spaced, before exposing them to the air and sunshine.

The heat and fresh air gradually wither the leaves, while transforming the tea’s flavor. Secondly, the leaves are cooled indoors before the tea masters shake them in bamboo sieves.

Thirdly, they fire, knead, roll, and twist the tea leaves, imparting stronger and more full-bodied flavors.

Finally, tea masters bake the leaves to heat and dry them before preparing, packing, and shipping to tea specialists like Qiful Life.