Da Hong Pao is one of China’s most famous oolongs, with legends spanning centuries. A special place belongs to the authentic Da Hong Pao harvested from mother bushes on the cliffs of Wuyi Mountain. These bushes are considered sacred, each carrying the heritage of ancient tea traditions.
The history of Da Hong Pao dates back to the Ming and Qing dynasties, when Wuyi teas were highly valued by emperors and elite circles. According to legend, this tea helped heal a sick emperor, earning the name “Big Red Robe.” Today, these mother bushes still produce leaves, and each hand-picked leaf carries the unique power and aroma of an ancient tea forest.
The price per kilogram can reach US$680,000 and even exceed $1 million, making it not only a culinary delight but also a symbol of cultural and financial heritage.
Features
- Origin: Wuyi Mountains, Fujian, China
- Type: Oolong, high-mountain, classic Da Hong Pao
- Harvest: Hand-picked from centuries-old mother bushes
- Taste: Rich, roasted nutty notes with a sweet aftertaste
- Aroma: Mineral, rocky, deep, with subtle forest hints
- Value: Historical and cultural heritage, world-class rarity
History and Culture
Originally, Da Hong Pao was grown on the steep cliffs of Wuyi Mountain, where the climate and terrain formed leaves slowly and carefully. Legends tell that these bushes were considered “sacred” and protected by monasteries, with tea passed down from generation to generation.
Since the 17th century, Da Hong Pao has been a delicacy for emperors, with harvests from the mother bushes strictly controlled. This tea symbolized health, wealth, and status. Its unmatched taste results from the unique microclimate of the Wuyi cliffs and meticulous hand processing.
Usage
Da Hong Pao is a ceremonial and collectible tea. It is consumed on special occasions, appreciating every leaf. To brew, gaiwans or Yixing teapots are recommended to fully reveal its mineral aroma and sweet, deep aftertaste.
