Da Hong Pao

Warm cocoa, ripe stonefruit, and a stony finish that builds with every steep. Da Hong Pao (大红袍), the "Big Red Robe," is a roasted oolong from Fujian's Wuyi Mountains. Narrow gorges and mineral-rich rock give the leaves a depth the Chinese call yan yun, or "rock rhyme." This spring 2024 lot comes from the Beidou #1 cultivar, one of the original plants from Wuyi's cliffs. What You'll Taste Think warm toast with cocoa and dried apricot, then a mineral note that sits at the back of the tongue. The liquor pours dark amber with roasted grain in the aroma, and the first sip lands smooth with a medium body that coats without heaviness before later rounds shift toward dried fig and a long, stony finish. That stony finish is yan yun — the rock rhyme that only Wuyi gorges put into the leaf. Where It Grows Da Hong Pao grows in the rocky gorges of Wuyi Shan, Nanping, in northern Fujian at 450 meters. Narrow valleys trap moisture and shade the plants for hours each day, and that combination of wet rock, filtered light, and cool air is what gives Wuyi oolong its mineral character. The cultivar is Beidou #1, descended from the original Da Hong Pao mother trees. How It's Made After picking in April 2024, the leaves go through partial oxidation to develop the fruit and cocoa notes, then a charcoal firing that locks everything in. A gentler firing would leave the cup floral and light, but this deeper treatment pushes the flavor toward toast, dried fruit, and a mineral complexity that holds across many steeps. Each round takes hours over hardwood charcoal, a tradition that defines Wuyi rock tea. If you like bold, warming flavors and want to explore Chinese oolong beyond the floral side, start here. A 25-gram bag covers around five sessions, enough to feel the full range as the steeps build. How to Brew Brew 5 grams (about a tablespoon) in 100 ml of 95°C water for 30 seconds, pour off completely, and resteep freely. Each round brings out a different side, and this tea holds up for eight or more infusions before thinning out. For a mug, use 3 grams and steep two to three minutes instead, and your 25-gram bag gives you around five sessions either way. FAQ What is rock oolong? Yan cha, meaning "rock tea," is a roasted oolong category from the Wuyi Mountains in Fujian, China. The rocky terrain gives the leaves a mineral quality that shows up as a lingering stony finish in every cup. Da Hong Pao is the most recognized variety in this family. How is Da Hong Pao different from Tie Guan Yin? Da Hong Pao is roasted and mineral, with cocoa and stone notes. Tie Guan Yin is lighter and more floral, with a fresh, buttery quality. If you want warmth and depth, Da Hong Pao is the pick. For something bright and clean, try Tie Guan Yin. Do I need special equipment? No. A small teapot or even a mug works. For short steeps, use 5 grams in about 100 ml of water. For mug brewing, use 3 grams in a full cup and steep longer. A fine-mesh strainer helps if your teapot doesn't have a built-in filter. Is Da Hong Pao bitter? Not when brewed correctly. The charcoal roast gives it body and warmth, not sharpness. If you've had bitter tea before, it was likely over-steeped or brewed too hot. At 95°C and 30 seconds, Da Hong Pao comes out smooth with a sweet, mineral close.