Free shipping on orders over $100 in the continental U.S.

No. 69, Da Hong Pao, Wuyi 'Rock Oolong'

Cocoa ~ Honeysuckle Blossom ~ Mineral 

Da Hong Pao, which translates to "Big Red Robe," is the most famous oolong harvested in Wuyi Mountain. As with any celebrated Chinese tea, having the opportunity to drink a high-grade selection is a transformative experience.

In the early spring, the camillia 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.

 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. 

This spectacular tea enjoys robust notes of cacao and espresso, followed by a lasting honeysuckle finish and unmistakable mineral quality of rock teas.

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. 

This tea was grown without pesticides, fertilizers or pesticides. 

Origin: Jiulongke, west of Tianxin Temple, Tianxinyan, Wu Yi Shan, Fujian Province, China 

Harvest: April-May 2020,

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