Da Hong Pao (Big Red Robe) (大红袍)
The king of Wuyi rock oolongs, legendary for the original mother trees that produced tea worth more than gold. Modern Da Hong Pao captures the essence of yancha: deep mineral character from the rocky terroir, balanced roast, and extraordinary complexity.
Flavor Profile
Primary Notes
Secondary Notes
Aroma
Body: Full
Mouthfeel: Thick, coating, smooth
Finish: Long, warming, mineral
How to Brew Da Hong Pao (Big Red Robe)
Gongfu Brewing (Recommended)
Traditional Chinese method using a gaiwan or small teapot with multiple short infusions.
| Water Temperature | 95°C / 203°F |
|---|---|
| Leaf Ratio | 7.0g per 100ml |
| First Steep | 15 seconds |
| Subsequent Steeps | 10s, +5s per steep |
| Number of Steeps | 8 steeps typical |
| Rinse | Quick rinse recommended before first steep |
Origin & Processing
Growing Region
Da Hong Pao (Big Red Robe) comes from Wuyi Mountains (武夷山) in Fujian Province . UNESCO site with unique mineral-rich soil. Origin of rock oolongs and Lapsang Souchong.
Processing
This tea has an oxidation level of approximately 65%, placing it in the oolong tea category. It features a medium heavy roast level. Made from the Da Hong Pao cultivar.
Pricing Guide
Prices for Da Hong Pao (Big Red Robe) vary based on quality, harvest time, and source. Here's what to expect:
| Quality Tier | Price Range (per 50g) | Notes |
|---|---|---|
| Entry Level | $15 - $30 | Good for daily drinking, understanding the tea style |
| Mid-Range | $40 - $100 | Quality examples with nuanced flavor |
| Premium | $150 - $500 | Competition grade, special harvests |