The Legend of Da Hong Pao
Da Hong Pao is one of China's most famous oolongs, with legends spanning centuries. A special place belongs to authentic Da Hong Pao harvested from mother bushes on the cliffs of Wuyi Mountain — considered sacred, each carrying the heritage of ancient tea traditions. According to legend, this tea helped heal a sick emperor, earning the name "Big Red Robe." Today, authentic mother bush harvest commands prices up to US$680,000 per kilogram.
Origin & Character
- Origin: Wuyi Mountains, Fujian, China
- Type: Wuyi Rock Oolong (Yancha 岩茶)
- Harvest: Hand-picked from centuries-old mother bushes
- Taste: Rich, roasted, nutty — with deep sweet aftertaste
- Aroma: Mineral, rocky, with subtle forest and camphor hints
History and Culture
Since the 17th century, Da Hong Pao has been a delicacy for emperors. Its unmatched taste results from the unique microclimate of Wuyi cliffs — rocky soil, mist, and temperature fluctuation — combined with meticulous hand processing and multiple roastings. The Wuyi rock oolongs (Yancha) are known for their distinctive mineral depth, called yan yun (岩韵 — rock rhythm).
How to Brew Da Hong Pao
- Vessel: Yixing clay teapot or gaiwan
- Water: 95–100°C (rock oolongs need high heat to open)
- Amount: 5–6g per 100ml
- First infusion: 20–30 seconds, increase gradually
- Infusions: 6–10 times — the mineral depth develops over multiple steeps