No. 69, Da Hong Pao


Da Hong Pao, which translates to "Big Red Robe," is the most famous wu long harvested in Wu Yi Mountain. This yan cha, or 'rock tea', makes a great statement; rich with a flourish of floral notes and complex signature minerality. Bold notes of cinnamon compliment a rich, toasty element reminiscent of a wholesome rusk enriched with barley flour and Tasmanian leatherwood honey. As with any celebrated Chinese tea, having the opportunity to drink a high-grade selection is a transformative experience.

This exceptional Da Hong Pao is sourced from a small family garden in the Wu Yi mountains of Fujian. This tea is purchased in small quantities and is a limited edition selection.

 In the 1980's Da Hong Pao was successfully cultivated artificially, and the asexually reproducing Da Hong Pao maintained the characteristics of the original thousand year old tree. The processing technology of the leaves is very fine and includes sun drying, killing the green, greening, frying, initial kneading, re-frying, re-kneading, baking, sorting, cooling, sorting, and so forth. It is an involved process of traditional craftsmanship. 

The term 'Rock Tea', or Yancha (yan 'rock' cha 'tea') refers to oolong teas from the Wuyi Mountains. The terrain of this mountainous region is rocky, and the terroir imparts a distinct mineral note to the teas. 

According to some, in early spring, the camellia buds of Da Hong Pao germinate, erupting in a dazzling display of red. From a distance, the hillsides appear to be covered in a "big red robe", hence the name.

Tasting notes: Cinnamon ~ Honeysuckle Blossom ~ Mineral ~ Leatherwood Honey

Origin: Wu Yi Shan, Fujian Province, China 

Harvest: April-May 2022

Elevation: 600m.

    • Brewing Instructions

      • 1-2 tsp per 8oz/250ml of water 
      • 205ºF/95ºC  (Bring fresh, cold spring water to a boil. Remove from heat, set aside for 45 seconds, and proceed.) 
      • Brew 4-6 minutes 
      • Good for 2 infusions